By Kathryn Washburn Breighner
My pantry typically contains a dried buttermilk product that mixed with water, becomes buttermilk. But when I was making Cornbread Roxie this week, my pantry let me down: no buttermilk.
Not to worry: I whipped up a buttermilk substitute using milk and vinegar. To just under 1 c of milk, I added 1 T of white vinegar. I let the milk/vinegar mixture stand for about 5 minutes. This became the perfect stand in for buttermilk and my cornbread was perfect, too.
Cornbread Roxie
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