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My grandma's cornbread recipe calls for a cup of buttermilk, but I've seen three friends this month swap it for regular milk and wonder why theirs is dry.
The acid in buttermilk reacts with the baking soda to give it that perfect rise and tender crumb, which I learned the hard way after a flat, dense batch back in college.
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xena_jackson3d ago
Been there, my first attempt was basically a corn-flavored hockey puck.
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robert643d agoMost Upvoted
Oh man, @xena_jackson, that's the perfect way to describe so many first tries. It feels like we all have to make that one terrible version of something before we get it right. The road to decent cornbread is paved with hockey pucks.
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