Re: Friday Night Vittles? 7/11/2025

On 7/13/2025 3:04 AM, S Viemeister wrote:

On 7/13/2025 7:49 AM, Bruce wrote:

On Sun, 13 Jul 2025 07:42:24 +0100, S Viemeister
<firstname@lastname.oc.ku> wrote:
>

On 7/13/2025 2:41 AM, Bruce wrote:
>

Do you add buttermilk to your corn bread? Would it matter if I used
normal milk instead? I'd never tried buttermilk before, but to me it
was exactly like plain yogurt, maybe a bit more runny. I couldn't
taste it in the corn bread.
>

Many recipes calling for buttermilk, also use bicarbonate/baking soda,
(rather than just baking powder) for the rising effect caused by the
chemical reaction.

>
My recipe called for corn flour, polenta, buttermilk,  baking powder,
baking soda, salt and oil. I used a neutral olive oil.
>

In that case, if you want to use plain milk, do as Joan suggests, and add an acid like lemon or vinegar.

The lemon or vinegar added to plain milk is to sour it to be similar to buttermilk.  It's an acceptable substitution.  Olive oil is not what I'd consider a neutral oil.  I cut butter into the dry cornbread mixture, not oil, and mix it until the mixture resembles course crumbs.  Then add the egg and milk.  Yes, I add an egg to the batter because it makes the cornbread much more moist and tender.  Sugar, yes, I add a little bit. Not enough to make it sweet tasting but it makes a subtle change.
I'd say Bruce did well on his first time baking cornbread! :)
Jill