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Well, since you're making cornbread. maybe milk squeezed from corn could work? My only thought is that the resulting cornbread could be a bit on the sweet side.

Depends on the application. There's coconut milk, too (is it considered a nut, for allergy purposes? I don't know...) but I don't know if I'd like coconut-flavored cornbread. Also, depending on what the point is, there's non-dairy creamer, but I have no idea what's in that stuff. I've never actually read the labels.

Except for personal preference, I doubt there's one that best for everything.

If your cornbread recipe is looking for buttermilk instead of just plain old milk, you'll probably need to add a bit of acid to get the leavener livened up.

The recipes all call for milk or buttermilk. I thought that there was unsweetened soy milk?

As for non-dairy creamer... it always has a very chemical taste to it.

I would agree with almond milk, but you mentioned a nut allergy... I think unsweetened soy would be your best bet.

Is it possible to substitute another liquid like stock?

I don't think stock would work in cornbread. I've made cornbread with soy milk a lot and it's indistinguishable from cornbread made using regular milk. You can buy it unsweetened. As far as general use to substitute for dairy milk, soy is ideal because it has more fat than something like rice milk, and it's much easier to find in unsweetened form.

I like the unsweetened soy as well, to me it doesnt taste like cows milk, but its not really an issue especially when you bake with it. The other fairly big selling point, at least for me, in my area soy is much less expensive than almond or rice milks.

In my experience using non-dairy milks, I've found that rice milk usually works best for baking... however, it might be a bit sweet to use in a savory cornbread, so I would go with unsweetened soy milk.

Good luck, and let us know how it turns out!

Always make my cornbread with unsweetened soy milk in place of buttermilk (the cornbread itself is sweetened with sugar) for and it turns out great!

NYCEater - I'm no baker, but I drink unsweetened soy as a sub.
You could try rice beverages too; a bit less nutty?

I'll add a vote for soya. We use sweetened soya exclusively, because we like the taste in tea, but for baking I'd go unsweetened, definitely. Check if it is sweetened with apple juice, sugar or vanilla, by the way. Even unsweetened soya often has some sweetener in it.

I use HEMP MILK in my baking. It works great, is not sweet, and it is not a nut. I don't like the taste of soy milk.

I know I'm late for this but someone will search this topic...

I make my own nut milks. It's ridiculously easy and requires nothing more than a blender, a vessel to hold the nuts in (a bowl, a mug, etc.) and a strainer and/or cheesecloth. I've done almond and cashew, making cashew this morning.

Soak the nuts overnight (I forgot how much this time so I did a 1:1 ratio). Drain. Blend with water, 1 part nuts to 1 part water, or more water than that (so far proportion hasn't been a problem). Optional: Sweeten with liquid sweetener of your choice. I found that hazelnut flavoured agave nectar worked well with almond milk.

Strain in through a sieve and/or cheesecloth. I tend to add more water to the pulp and blend again until I feel confident that I've gotten as much as I can.

You can save the nut pulp for baking (breads, muffins, anywhere that breadcrumbs are used although you might need to dry the pulp in an oven first).

The great thing about your own? No preservatives or additives. You know exactly what's gone in. I've learned from experience that home made almond milk will last for about a week in the fridge and you need to be careful about this. When I queried whether my (described leftover) milk was safe to drink I was told that deadly bacteria could grow so it was best to throw it out.

When I do buy milk alternatives I avoid most rice milks because they tend to have added oil for texture (but Ryza brand brown rice milk doesn't and is therefore my preferred choice) and lower nutritional profiles than hemp or nut milks.