Cornbread is a dinner accompaniment that everyone seems to forget about. And, I have to wonder…why?
Here’s what’s funny. Cornbread’s REALLY easy to make and I bet you already have the list of ingredients sitting right in your pantry and fridge.
The exception, one might argue, could be buttermilk. Good news – that’s an easy fix!
Buttermilk is essentially dairy with a little acidity, so if you don’t have a carton of real buttermilk in your fridge it’s simple to make an effective substitute.
- MIX one scant cup of milk and one tablespoon lemon juice or white vinegar.
- LET the mixture set for 10 minutes until it’s curdled and slightly thickened.
- USE the buttermilk substitute just as you would regular buttermilk.
- 6 tablespoons salted butter, melted (plus a little more for the baking pan)
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs, beaten
- 1-1/2 cups buttermilk or buttermilk substitute