Making Do: The Art of the Southern Kitchen Substitution

Growing up in the South, you quickly learn that a kitchen isn’t just a place where recipes are followed—it’s a place where magic happens, usually out of sheer necessity. I can’t tell you how many times I’ve been right in the middle of whipping up a family favorite, only to realize my pantry was missing that one crucial ingredient.

Back then, running to the grocery store wasn’t a quick five-minute trip. It meant piling into the car or, more often than not, just making do with what we had on hand. Our mothers and grandmothers were the absolute queens of improvising. If the recipe called for something we didn’t have, they didn’t panic; they just reached into the pantry and found a clever workaround. It taught me that cooking from scratch isn’t about rigid rules—it’s about flavor, heart, and a little bit of kitchen resourcefulness.

To help you the next time you’re mid-recipe and realize your pantry is bare, I’ve put together a handy ultimate guide of Southern kitchen substitutions. Pin this, print it, or tuck it into your favorite cookbook for those “uh-oh” moments!

The Ultimate Kitchen Substitution Guide

Baking Essentials

• 1 cup Powdered Sugar: 1 cup granulated sugar + 1 tbsp cornstarch (blitzed in a food processor)
• 1 cup Honey: 1.25 cups granulated sugar + 0.25 cup water
• 1 cup Chopped Pecans: 1 cup regular oats, toasted (perfect for adding that nutty texture to baked goods)
• 1 cup Light Corn Syrup: 1 cup granulated sugar + 0.25 cup water
• 1 (7-oz) Jar Marshmallow Cream: 1 (16-oz) pkg. marshmallows, melted + 3.5 tbsps light corn syrup
• 1 cup Light Brown Sugar: 1 cup granulated sugar + 1 tbsp molasses
• 1 cup Dark Brown Sugar: 1 cup granulated sugar + 2 tbsps molasses
• 1 cup Granulated Sugar: 1 cup packed light brown sugar OR 1 cup coconut sugar
• 1 cup Self-Rising Flour: 1 cup all-purpose flour + 1.5 tsp baking powder + 0.25 tsp salt
• 1 cup Cake Flour: 1 cup all-purpose flour (minus 2 tbsps) + 2 tbsps cornstarch (sift together twice)
• 1 tsp Baking Powder: 0.25 tsp baking soda + 0.5 tsp cream of tartar
• 1 tsp Baking Soda: 3 tsps baking powder (note: eliminate any extra salt in the recipe, as baking powder contains salt)
• 1 cup Shortening: 1 cup unsalted butter OR 1 cup coconut oil (solidified)

Dairy & Fridge Staples

• 1 cup Milk: 0.5 cup evaporated milk + 0.5 cup water
• 1 cup Whipping Cream (for baking, not whipping): 0.75 cup milk + 0.33 cup melted butter
• 1 cup Yogurt: 1 cup buttermilk
• 1 cup Sour Cream: 1 cup yogurt + 3 tbsp melted butter OR 1 cup yogurt + 1 tbsp cornstarch
• 1 cup Buttermilk: 1 tbsp lemon juice or white vinegar + enough whole milk to equal 1 cup (let sit for 5 minutes until slightly curdled)
• 1 cup Whole Milk: 1 cup skim milk + 1 tbsp melted butter
• 1 cup Half-and-Half: 0.88 cup whole milk + 0.12 cup heavy cream OR 0.5 cup whole milk + 0.5 cup light cream
• 1 Large Egg (for baking): 0.25 cup applesauce OR 0.25 cup mashed banana OR 1 tbsp flaxseed meal + 3 tbsps water (let sit to gel)
• 1 cup Cream Cheese: 1 cup pureed cottage cheese + 0.25 cup butter

Produce Counter

• 1 pound Fresh Mushrooms, sliced: 1 (8-oz) can sliced mushrooms, drained OR 3 oz dried mushrooms
• 1 small Onion, chopped: 1 tbsp instant minced onion OR 1 tsp onion powder
• 3 tbsps Chopped Sweet Red Pepper: 2 tbsps chopped pimiento
• 3 tbsps Chopped Shallots: 2 tbsps chopped onion + 1 tbsp chopped garlic
• 1 clove Garlic: 0.13 tsp garlic powder OR 0.13 tsp minced dried garlic
• 1 tbsp Chopped Chives: 1 tbsp chopped green onion tops
• 3 tbsps Grated Fresh Gingerroot: 0.13 tsp ground ginger
• 1 tbsp Candied Ginger: 0.13 tsp ground ginger
• 1 stalk Celery: 0.5 tsp celery seed OR 0.25 cup chopped fresh parsley
• 1 tbsp Fresh Herbs (e.g., parsley, thyme, rosemary): 1 tsp dried herbs of the same variety
• 1 tbsp Fresh Lemon Juice: 0.5 tbsp vinegar OR 1 tsp lemon extract

Seasonings, Extracts & Spices

• 3 tbsps Grated Fresh Horseradish: 1 tbsp prepared horseradish
• 1 tbsp Dried Orange Peel: 1.5 tsp orange extract OR 1 tbsp grated orange rind
• 1 (1-inch) Vanilla Bean: 1 tsp vanilla extract
• 1 tsp Garlic Salt: 0.13 tsp garlic powder + 0.88 tsp salt
• 1 tsp Ground Allspice: 0.5 tsp ground cinnamon + 0.5 tsp ground cloves
• 1 tsp Apple Pie Spice: 0.5 tsp ground cinnamon + 0.25 tsp ground nutmeg + 0.13 tsp ground cardamom
• 1 tsp Pumpkin Pie Spice: 0.5 tsp ground cinnamon + 0.25 tsp ground ginger + 0.13 tsp ground allspice + 0.13 tsp ground nutmeg
• 1 tsp Dry Mustard: 1 tbsp prepared mustard
• 1 tsp Onion Salt: 0.25 tsp onion powder + 0.75 tsp salt
• 1 tsp Poultry Seasoning: 0.5 tsp dried sage + 0.25 tsp dried thyme + 0.25 tsp dried marjoram
• 1 tsp Cajun Seasoning: 0.25 tsp garlic powder, 0.25 tsp paprika, 0.13 tsp onion powder, 0.13 tsp cayenne pepper, 0.13 tsp dried oregano, plus a pinch of salt and black pepper
• 1 tbsp Hot Sauce: 0.5 tsp cayenne pepper + 1 tbsp white vinegar

Pantry, Liquids & Vinegars

• 0.25 cup Marsala Wine: 0.25 cup dry white wine + 1 tsp brandy
• 1 tbsp Brandy: 0.25 tsp brandy extract + 1 tbsp water
• 0.5 cup Balsamic Vinegar: 0.5 cup red wine vinegar (note: slight flavor difference)
• 1 cup Tomato Juice: 0.5 cup tomato sauce + 0.5 cup water
• 2 cups Tomato Sauce: 0.75 cup tomato paste + 1 cup water
• 1 cup Chicken or Beef Broth: 1 bouillon cube (or 1 tsp bouillon granules) + 1 cup boiling water
• 1 cup Red Wine (for cooking): 1 cup beef broth OR 1 cup unsweetened cranberry juice + 1 tbsp red wine vinegar
• 1 cup White Wine (for cooking): 1 cup chicken broth OR 1 cup apple juice + 1 tbsp white vinegar
• 1 tbsp Apple Cider Vinegar: 1 tbsp white vinegar OR 1 tbsp lemon juice
• 1 cup Mayonnaise: 1 cup sour cream OR 1 cup plain Greek yogurt (great for cold salads!)

What’s your go-to kitchen substitution when you’re caught empty-handed? Drop a comment below and let me know the cleverest swap you’ve ever had to make!

Visit rouxed.com for more helpful kitchen tips and heritage Southern recipes!