Really appreciate having metric and imperial measurements in the recipe. I weigh out dry ingredients in grams, but salt, leaveners and liquids I still tend to do imperial.
Loved this Bronwen! Absolutely delicious and I made it with a migraine and feeling like death so it’s also very achievable! Sam loved the article too! Lots of nodding and “ahh yess!” as he read it 🌽
i made this last night for my christmas party, to go alongside chili, and it was INCREDIBLE! thank you for the well-researched and well-tested recipe, bronwen.
Bronwen, what are your thoughts re: tinkering with low-fat buttermilk by adding cream to make it full fat? Here in CA I have only ever seen low-fat buttermilk. What is buttermilk, anyway? My impression is that it’s always low-fat because it’s a byproduct of butter-making. Thank you!!
So commercial buttermilk is no longer the by product of butter-making! It’s a stand-alone cultured product, like kefir, which is why it comes in low fat and full fat varieties. I think if you can’t find full fat buttermilk, then whole milk plain kefir would be a great sub- I’ve been able to find that in almost every grocery in my region
I had to read it again too. 3 is mainly illustrating what’s to come. Put the pan in then after 5 min of it heating you pop the butter in the pan, combine everything in the bowl (so step 5) and then pour it into the hot pan
Really appreciate having metric and imperial measurements in the recipe. I weigh out dry ingredients in grams, but salt, leaveners and liquids I still tend to do imperial.
I do too! And thank you 💛
Okay this is officially my go to cornbread recipe now, it’s absolutely delicious!
Loved this Bronwen! Absolutely delicious and I made it with a migraine and feeling like death so it’s also very achievable! Sam loved the article too! Lots of nodding and “ahh yess!” as he read it 🌽
i made this last night for my christmas party, to go alongside chili, and it was INCREDIBLE! thank you for the well-researched and well-tested recipe, bronwen.
Bronwen, what are your thoughts re: tinkering with low-fat buttermilk by adding cream to make it full fat? Here in CA I have only ever seen low-fat buttermilk. What is buttermilk, anyway? My impression is that it’s always low-fat because it’s a byproduct of butter-making. Thank you!!
So commercial buttermilk is no longer the by product of butter-making! It’s a stand-alone cultured product, like kefir, which is why it comes in low fat and full fat varieties. I think if you can’t find full fat buttermilk, then whole milk plain kefir would be a great sub- I’ve been able to find that in almost every grocery in my region
Excellent! Will try—we have whole milk kefir at the store. Thank you for the info and guidance!
When do you combine the wet and dry ingredients? (It's in bullets #3 and #5.) Excited to try your take on one of my favorite bakes of all time.
I had to read it again too. 3 is mainly illustrating what’s to come. Put the pan in then after 5 min of it heating you pop the butter in the pan, combine everything in the bowl (so step 5) and then pour it into the hot pan
So excited for this Bronwen!!