Spent an hour on the phone with my aunt about her cornbread recipe

She told me to stop using milk and switch to buttermilk, said her mother-in-law taught her that during the Depression. Tried it last night and the texture came out way better, has anyone else made that swap?

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3 Comments

cora_martinez4mo ago

Heard somewhere that the acid in buttermilk helps break down the gluten, makes it more tender. Sounds like your aunt knew what she was talking about.

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felixb254mo ago

Oh man, that reminds me of when I tried to make pancakes with expired buttermilk once and they turned out super fluffy but also kind of sour. @cora_martinez you're spot on though, my grandma always swore by the same trick for her biscuits.

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dakota7873mo ago

Honestly, expired buttermilk is a total game changer. Ngl, a little sour never hurt nobody.

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