When baking cornbread, would it be alright if I swap the buttermilk

it will taste less buttery

It will taste more milky

>>8025529
its not hard to make fake buttermilk
>There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

>>8025545
What if I increase the amount of butter I put in? Would it still work?

depends on how you're making your cornbread

if you're using baking soda to leaven it, then you can't substitute buttermilk, since the acid from the buttermilk is an important part of the chemical reaction that adds air into your bread. Without it you'll get dense bread.

if you're using yeast to leaven it then it's just a flavor thing.

>>8025675
Thanks for a good answer.

Alright,so I think if I leave out the baking soda and instead add an extra teaspoon of baking powder, I can pull it off with milk. I might post again in this thread once I'm done.

Sugar or no sugar? Which one,/ck/?

You'll need to add something acidic for the baking soda to react with, either cream of tartar or lemon juice will work. 1 3/4 tsp of cream of tartar to one cup milk will do the trick.

Just put it into the oven. Hoping and praying

enjoy your corn cake op

>>8025975
Thanks bud.

Isn't buttermilk the stuff left over when you make butter? So milk with much of the fat removed.

>>8026003
>Isn't buttermilk the stuff left over when you make butter?

Originally, yeah, it was. And the distinctive feature of it was that due to the time required to make the butter it started to lacto-ferment and developed an acidic taste. That's the key to buttermilk--the acidity.

But these days butter production is industrialized and made by a different method. Buttermilk these days is milk (either skim or full-fat) which has had had an acid or a lacto-bacterial culture added to it

>>8025721
Fuck yeah, sugar! Sweet cornbread is the best cornbread.

>>8026058

Sweet is good, but fuck sugar. Use sorghum or molasses instead for a much better flavor.

It's out of the oven! If anything,it smells really good.

I'll give it a few minutes to cool down and then I'll give you the verdict.

File: IMG_20160825_162746.jpg (2MB, 3096x2749px) Image search: [Google]

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>>8026078
Forgot pic.

Looked a bit undercooked so I threw it back in for a few.

File: IMG_20160825_173148.jpg (3MB, 3096x3536px) Image search: [Google]

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Wa la

looks edible

whatchu eating it with

>>8026412
Nothing really. Any tips?

(It's not sugary cornbread either,keep in mind)

>>8026559
Some stewed okra would work pretty well, same for slow-cooked green beans with bacon. Anything that has sauce or sauce-like consistence, basically.

>>8026584
Thanks

>>8026372
What recipe do you use OP?

>>8026650
2 cups of cornmeal
1 cup of flour
2 teaspoons of baking powder
1 tablespoon of salt
3 eggs
2 cups of milk
2 teaspoons of melted butter

Stir the flour and cornmeal in a bowl,add salt and baking powder

Beat 3 eggs,then add milk and mix

Pour the egg mix into the bowl and stir,then add melted butter.

Whisk it until it's a thick batter,then put into an oven at 350F for 1 hour.

Give it 10 minutes to cool

>>8026683
Thanks, how did the density it turn out with the doubled baking powder?

>>8026781
Turned out fine. There are some improvements I can do in the future however,the bread was a bit moist.

>>8025529

It's fine, but buttermilk is superior.

>>8025721
no sugar

this is corn bread not corn cake.

>>8025675
what if he substitutes baking powder for baking soda?

2 cups of milk feels like it has to be too much liquid for a dry mix that has less than half that of flour (cornmeal is far less absorbent/thickening than standard wheat flour). I'd cut out at least a quarter cup desu

what was the consistency like when you put it into the oven?

File: ab6e0669-c4ba-4376-9d8d-f16a86bacc17_1.4f4d56ac1fdd15fd19ec2b65b87f2acc.jpg (49KB, 450x450px) Image search: [Google]

49KB, 450x450px

>>8025529
OP in the future buy a jar of this which isn't perishable like buttermilk is and actually contains the original culture as >>8026015 was alluding to which gives it a stronger flavor for cooking and baking (you typically can't reconsitute it to a liquid to drink straight though).
http://www.nytimes.com/2000/11/08/dining/test-kitchen-buttermilk-that-doesn-t-go-plop-plop.html

Even Walmart carries it on the bottom shelf of their baking aisle.

I always just use milk with lemon juice in it instead of buttermilk, is there a big taste difference?

>>8026372
>voila
lrn2french

>>8030176
Welcome to /ck/.

>>8029060

baking powder is baking soda with acid added to it so it should be able to replace the need for buttermilk for acid.

like someone else said, you can also add vinegar or lemon juice as well

>>8026372
honestly doesnt look that bad

>>8030176
Hey buddy, how's your first day going?

>>8025721
No sugar. If you want sugar, have some honey or syrup with it after cooking

>>8029194
Yeah,it was a bit too liquidity putting it in. I'll definitely cut back on milk in the future.

>>8030582
It's finally happened. Someone on /ck/ is correct.

>>8025671
>doesnt know that buttermilk has less fat than whole milk

>>8025529
Add a tsp of lemon juice per cup of milk and let it sit for 10 minutes. You now have buttermilk. The acid will also help leaven the bread if using bicarbonate of sofa/

>>8030176
It's a meme you dip

>>8026683

Interesting, what brand of meal?