My aunt's cornbread recipe has a weird step I can't figure out

My Aunt Mary in Savannah always made the best cornbread. Last Thanksgiving, she finally wrote the recipe down for me. It calls for 2 cups of buttermilk, but then she wrote 'pour half the buttermilk in a glass and leave it on the counter for an hour before you mix it in.' I asked her why, and she just said 'that's how my mama did it.' I tried skipping that step once and the texture was totally off. Has anyone else's family recipe got a step that seems strange but you know you can't leave it out?

3 comments

3 Comments

casey1452mo ago

Figure my cooking is so bad I need all the weird steps I can get. Maybe the buttermilk just needs to feel included first.

jennifer_west5226d ago

The buttermilk needing to feel included is honestly the most relatable thing I've heard all week. Half the time my ingredients probably feel like they're in a hostage situation more than a recipe. Letting it sit out sounds like a good way to make it feel like it has a purpose though. Do you usually do that or just chance it with whatever's in the carton?

kai6022mo ago

Read somewhere that letting part of it sit out sours it more, changes the acidity for baking.