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My grandma's cornbread recipe always called for a cup of buttermilk, but after my local store stopped carrying it, I started using plain yogurt mixed with a splash of vinegar and now I actually prefer the tang it gives.
The switch happened about two years ago when the only buttermilk left on the shelf was a huge, expensive carton I knew I'd waste, so I grabbed a small tub of plain yogurt and a bottle of white vinegar, mixed a tablespoon of vinegar into a cup of yogurt, and let it sit for five minutes before adding it to the batter, which gave the bread a slightly denser, more moist crumb that my kids now ask for by name. Has anyone else had to make a permanent swap for a hard-to-find ingredient in a family favorite?
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allen.amy18d ago
Oh yeah @wadefoster clearly hasn't had to explain to a 7 year old why grandma's cornbread tastes "wrong" - that's a whole CRISIS in our house. Honestly I'm impressed you got your kids on board with the new version though, mine act like I'm serving them dirt if I change ONE ingredient.
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That "permanent swap" feeling is so real. My mom's pancake recipe needed sour cream and my local store is just unreliable with it. I use that same yogurt trick now and honestly, the texture is better. It's kind of nice when a backup plan turns into the new favorite.
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