Did you make any changes or notes? Milk + plain Greek yogurt: Similar to the combination above, you can mix ¾ cups sour cream with ¼ cup milk. They used buttermilk because their mothers used buttermilk. The hot skillet and the melted butter or bacon grease creates a delicious crust on the bottom. For me, cornbread is a comfort food. Buttermilk: Buttermilk is required for this recipe. Why did our grandmothers and great-grandmothers add buttermilk to their quick breads? For wedge-shaped cornbread, use a round 9" pie plate or cast-iron skillet in place of the 8" x 8" baking pan. That batter should be made with the best buttermilk possible (real buttermilk if you can find it, which isn't easy). Sometimes there would even be a touch of buttermilk, but not always. It is fresh, makes tender, tasty cornbread. The trick to a cook crispy outside and moist inside is following the ingredients list and making sure your skillet is hot and oiled before you add the batter. This is a delicious, buttery cornbread made with the addition of corn kernels. you can make your own by measuring out the amount needed in regular milk. This Buttermilk Cornbread Mix is the best one can get! Higher acidic levels equal a more tangy taste. In this clip I will be showing you how I prepare buttermilk cornbread using jiffy cornbread mix. After baking, cut the cornbread like a pizza to make wedges. My entire family loves this buttermilk cornbread, too, which is why it’s requested so often. Smart man. Made in a true Southern style from Camellia Beans, a beloved New Orleans brand, yellow cornmeal comes together with whole buttermilk to create a delicious cast iron skillet recipe. I love and highly recommend using buttermilk when making cornbread. We use buttermilk in some baked goods, as it adds a subtle tang and increases the rise when it interacts with baking soda. It’s the perfect accompaniment to a special meal, especially during the holidays. If you use buttermilk, you’ll want to swap out all or at least most of the liquid for buttermilk. If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Why Make Cornbread in a Cast Iron Skillet. I am wondering if I can substitute buttermilk for the milk in the recipe. The acid in the buttermilk helps to tenderize the gluten that is in flour which gives a softer texture to the baked good. Kitchen Essentials You May Need. If you like sweet cornbread, add about 1/4 cup of sugar to the batter. Still, to truly appreciate cornbread and its infinite possibilities, it's best to avoid some pitfalls that can make a profound difference in your cornbread's taste and texture, and to school yourself on cornbread's rich history and ingredients, because, well, it makes you a more knowledgeable cook. If that bothers you, you can add a little extra baking soda to the batter to make sure the cake doesn’t turn out too much on the tangy side. Thank you to the folks at this company for providing such quality and integrity! By all means, leave it out if you prefer or if it’s just not in season but I do highly recommend it. Remove a tablespoon of the milk and add in a tablespoon of vinegar or lemon juice. That means cooking it in a black cast iron skillet preheated in the oven so it's smoking hot when the batter hits the pan, causing the edges of the bread to brown. I know buttermilk can be used in homemade cornbread but wasn't sure how it would come out in boxed cornbread. Here’s a hint. The corn adds texture and flavor to this Southern-style cornbread. Even my 90 year old Mom says this is the best she's ever had. The tart flavor was simply too much for my tender palate. The earliest cornbreads were called "pone", from the Algonquin word "apan", and were a simple mixture of cornmeal, salt, and water. Bake the bread then let cool completely in the pan. and only a couple of teaspoons of sugar for the Southern version. Add a little butter or bacon grease drippings to the skillet, preheat it in the oven and then add the batter. Besides, I had already learned that when milk is tart, it Stir and let sit for 5 minutes before using. Especially when it is warm, slathered with butter and has a healthy drizzle of honey. Buttermilk is especially good when used in pound cakes. This cornbread is also a little fluffy, though not cakey, because of the baking powder. https://www.justapinch.com/.../buttermilk-cornbread-in-a-jiffy.html I almost always have buttermilk and heavy cream on hand, but almost never have milk. WHY SHOULD I USE BUTTERMILK? If you like buttery, sweet cornbread, this really is the best cornbread. It is sour (acid) and has a pleasing flavor. Buttermilk Sour Cream Cornbread The cornbread that most of our grandmothers made was fairly straight forward - not much more than cornmeal, a leavening of some kind, a little salt, and some kind of fat which might be lard, or bacon drippings or even the addition of an egg, but often not. I've been making cornbread for decades now and will only use this brand. Submit . Can I make this cornbread without buttermilk? I remember my dad would sometimes have an evening snack of cornbread and buttermilk. ! The buttermilk gives it a tang that’s softened by the honey and sugar in the recipe. As a young boy, why anyone would consume buttermilk was beyond my comprehension. Buttermilk is a wonderful ingredient for making corn bread because it adds tanginess and richness, and it also makes the cornbread lighter because the acid in the buttermilk … I keep a container of this buttermilk mix on hand. Also remember that buttermilk has less fat than whole milk does, as well as more acid levels. Thanks for adding your feedback. It calls for 2t of baking powder, but no soda. Buttermilk Cornbread. In it's early development, cornbread did not taste very good. Cornbread was being made by Native Americans long before the first Europeans settled the Americas. We also use it to brine chicken before frying and as a base for several other meat marinades. Milk + vinegar is just adding acid for the baking soda activation. I always add sweet, fresh corn kernels to my buttermilk cornbread, too. The key to making good, authentic Southern cornbread is to use the right tools and ingredients. Will this be a flop if I use the buttermilk? Why eggs in buttermilk cornbread? No extra flavor bonus, but it works. How To Make Buttermilk Cornbread. She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time. What did you think about this recipe? That’s because there are times when I need buttermilk for a recipe, but I don’t have it in the fridge. Top your cornbread and buttermilk with sugar, honey, spring onions, sorghum, maple syrup, freshly ground black pepper, or smear it with butter before submerging it into the milk or don’t add a thing. Eggs are a binding ingredient that also gives a better structure to the bread. Buttermilk Cornbread MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry. HOW CAN I TELL WHEN BUTTERMILK GOES BAD? When you substitute buttermilk for regular milk you should add a little baking soda to neutralize the acid in the buttermilk. There is no holding me back from devouring at least half of the pan. It helps to keep the bread soft and moist. If you don’t have buttermilk on hand (which I rarely do!) Classic Buttermilk Cornbread Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it. 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