I was wondering if it was okay to make cornbread with buttermilk. I don't have time to stop at the store for more milk. And we have church tonight. Wednesday night are always a mad rush for dinner. I'm sure someone could answer this????
My favorite cornbread recipe has buttermilk in it. It isn't made from a mix though, so I don't know how that would change it. If you have some corn meal at home I'll type of the recipe for ya.
thank you. I'm sure this will help. I always do ny cornbread from the little yellow bag.
Corn Bread "Deep South Side"
(Makes 10-inch skillet of corn bread)
1 3/4 c White Corn Meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
2 c buttermilk
3 tablespoons shortening
Sift dry ingredients into a bowl. Combine egg and buttermilk. Add to dry ingredients, stirring until just moistened. Melt shortening in a 10in (# iron skillet and add to batter. Pour batter in to the hot skillet. Bake in a hot oven (450) about 20 minutes. Serve immediately.
This is a recipe my mom got off the side of a box years and years ago. It is the corn bread I grew up on. We have halved the recipe (using the whole egg) and made a smaller skillet of it with out a problem. We also use canola oil instead of the shortening. And we have used powder buttermilk as well.
Thank you TexasSugar, for that recipe. I have never been able to get my mother (born and raised in East Texas) to write down her recipe for corn bread, and I think this has to be it! She even uses a package mix these days (she will be 94 in November,) but I still think her "from scratch" was the best!
Try it out and let me know. This cornbread has a yummy crust on the bottom, my favorite part I think, and a great flavor. Pretty much the only cornbread I eat.