Kitchen

[chickenbutt]

My cornbread recipe also has a little milk in it (well, it's not MY recipe - a friend shared it with me). I can't see any reason the almond milk wouldn't be fine, either. I wonder - does it change the taste of the cornbread at all? My guess it that it wouldn't - it's not that much, relative to all the rest of the ingredients.

I've had some similar things that just take like 1/4c of milk and, since I don't like milk, I never have it on hand unless I buy it just for a recipe. So I tried just using water on those, since it's so little, and you would never know the difference.

Milk is a tough one for me because, since it grosses me out, I only buy the smallest quantity possible when I need it for a recipe. Invariably, if I cannot come up with another way to use the rest, I end up with some waste and I hate waste. Or, I'll give it to the husband he likes to (gack) DRINK it.

[kyreb]

Buttermilk for the best cornbread and biscuits

[YorkieonmyPillow]

I like Mexican cornbread.

[Pickwickpapers]

Buttermilk should be used for cornbread along with self rising corn meal, one egg, Wesson oil and a cast iron skillet. LODGE COOK WARE has many fabulous cornbread recipes on their website. Good corn bread is not dry but moist, light & crumbly.......almost a meal alone......

[RespectLife]

Thank you very much 65 for the info! Since I have a whole container of cornmeal, I am going to try again..and probably again and again....with the OJ, extra egg and your other suggestions.

I guess I wasn't sure what to expect...it probably would have been better served with a stew/chili etc. as you said.

Thanks Pickwickpapers...It was a Lodge skillet that I bought. I will definitely check out their website for other recipes. I did use buttermilk but I don't think I used self rising...I'd have to check the container.

[65and fabulous]

Here's something else I remembered about why it was made "dry." During the Depression, my parents said that a hunk of cornbread was put in a bowl, then covered with syrup and hot milk for breakfast, and sometimes supper. Cornmeal was inexpensive and cornbread was filling for a poor family with lots of kids to feed. Also, kids would get a big hunk of cornbread to carry with them in their pockets.

Cornbread "cakes" instead of pancakes, fried in a skillet, was also popular. Make these with corn kernels mixed in.

Keep trying! The cornbread with a can of creamed corn added may be called "corn spoon bread" or "corn pudding" in recipes.......spoon it out rather than cutting. It is delicious! My husband always puts pancake syrup on his.

[forrestwolf]

OH MY GOSH!!!!!!!! If I read these out loud, over half of my dead family would roll over in their graves........ Never, ever, anything sweet in the family cornbread.......You took the cast iron frying pan, and heated Crisco shortening in it, in the oven, and you mixed one part flour to 2 parts corn meal, added one egg, and poured the melted shortening in with it, and added buttermilk, until very moist, but not runny, and then poured the mixture into the frying pan, while still hot, and baked at 350 degrees until nice and brown on top, and the outside was somewhat crisp, and the inside would be nice and moist and tender.......not dry at all........as a matter of fact, the inside could be removed from the outer crust, and was very moist, and sopped up the soup or whatever, and the bottom and side crust was butterered and eaten last as pure bliss..........