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Cooking & Baking

becca da bakkah

(426 posts)

11. I'm a Bit of a Purist When It Comes to Cornbread

Reply to NMDemDist2 (Original post)

Wed Aug 29, 2012, 03:05 PM

Aug 2012

NO sugar, ever! No flour, just good cornmeal. I use the whey left from yogurt making, which gives it a nice tangy flavor similar to buttermilk. And always cook it in a cast iron skillet. A must!

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help, I need cornbread but don't have any milk! [View all] NMDemDist2 Aug 2012 OP

You probably could, but do you not have any of those little half/half creamers scored from hlthe2b Aug 2012 #1

I would go with the sour cream. I found a bunch of recipes on the google cbayer Aug 2012 #2

Here is one with yogurt: cbayer Aug 2012 #3

i ended up doing one very close to that NMDemDist2 Aug 2012 #4

Now that should be interesting! cbayer Aug 2012 #5

I completely winged it and other than needing a tad more salt NMDemDist2 Aug 2012 #6

I've been using yogurt for years, and sour cream... TreasonousBastard Aug 2012 #7

me too, but still usually need a bit of milk NMDemDist2 Aug 2012 #8

Caught that after I posted. Missed the... TreasonousBastard Aug 2012 #9

Watered sour cream will give a much better flavor Warpy Aug 2012 #10

I'm a Bit of a Purist When It Comes to Cornbread becca da bakkah Aug 2012 #11