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Cornbread Muffin Question

post #1 of 11
Thread Starter 

My recipe for cornbread muffins calls for 1 1/4 C milk.  Is there any reason that buttermilk cannot be substituted for it?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #2 of 11

hello again,

You can substitute the buttermilk. are you using low fat or regular buttermilk?

If you double the recipe add 1/2 tsp or so of baking soda to off set the acid.

Wouldn't hurt to put a pinch + in 1 1/4 cup

jeff

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post #3 of 11
Thread Starter 

I'm using low fat buttermilk.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #4 of 11

cool.

You've made me want some. I think I'll whip up a batch.

Have peppers, corn,  No milk or liquid, should be interesting.

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post #5 of 11

Buttermilk makes the best corn bread and muffins, in my opinion.  Substitute some of the baking powder with a little less than that amount of soda (for 2 tsp powder, use 1 tsp powder and 1/2 tsp soda, or less)

 

Isn't buttermilk the serum left after butter has been made with the cream?  therefore without the fat?  That's what i read years ago, that's what i always believed.  Anyone know?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 11

"Buttermilk makes the best corn bread and muffins, in my opinion.  Substitute some of the baking powder with a little less than that amount of soda (for 2 tsp powder, use 1 tsp powder and 1/2 tsp soda, or less"

 

Didn't realize there was a recipe posted. I actually make Chinese cornbread. use a water roux.

 

Use regular buttermilk in my bakery for years.

 

 

 

I now understand why chefedb posts a bio

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post #7 of 11
Thread Starter 
Quote:
Originally Posted by siduri View Post

Buttermilk makes the best corn bread and muffins, in my opinion.  Substitute some of the baking powder with a little less than that amount of soda (for 2 tsp powder, use 1 tsp powder and 1/2 tsp soda, or less)

 

Isn't buttermilk the serum left after butter has been made with the cream?  therefore without the fat?  That's what i read years ago, that's what i always believed.  Anyone know?


Correct, it's what remains after butter forms from cream.  Yet some supermarkets sell a regular (or high fat) buttermilk and it not only tastes great, it keeps for an extra long time in the fridge.  I've stored an open quart of high fat stuff for over 10 months in the fridge without any change in flavor and without separation.

 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #8 of 11

But then, kokopuffs, if it's what's left after making butter, there would be no fat left in it, so it wouldn't be buttermilk, would it? 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 11

Isn't buttermilk the serum left after butter has been made with the cream? 

No not in years.

Real buttermilk is almost gone. Some smaller dairies still make. Big dairies rush the butter out leaving nothing.

The buttermilk you are using is made with milk.

unless i'm having chemo brain again.

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post #10 of 11
Quote:
Originally Posted by panini View Post

Isn't buttermilk the serum left after butter has been made with the cream? 

No not in years.

Real buttermilk is almost gone. Some smaller dairies still make. Big dairies rush the butter out leaving nothing.

The buttermilk you are using is made with milk.

unless i'm having chemo brain again.


 

How sad. 

But then what makes buttermilk different from yoghurt?  The buttermilk i get (an organic german brand, Berchtesgadener Land, is amazingly good and doesn;t taste like yoghurt - in fact i'm convinced it makes better breads than yoghurt.  How is it cultured, is it a different bacteria than yoghurt?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #11 of 11
Thread Starter 
Quote:
Originally Posted by siduri View Post


 

How sad. 

But then what makes buttermilk different from yoghurt?  The buttermilk i get (an organic german brand, Berchtesgadener Land, is amazingly good and doesn;t taste like yoghurt - in fact i'm convinced it makes better breads than yoghurt.  How is it cultured, is it a different bacteria than yoghurt?

 

I'd google your inquiry.  Having made yogurt for over 35 years, the homemade stuff tastes nothing like buttermilk.  Methinks that they're two different bacterial cultures.  Cheeses are their own unique bacterial cultures, too, along with enzymes that produce distinct flavors.

 

"Berchtesgadener", I think that that's an area that Hitler hung out in.  8O
 

 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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