Cornbread recipe: Can I substitute buttermilk for skim milk (& other questions- please see recipe)?

Question

I've never cooked CB before & I just want to bake it in the oven (I don't have an iron skillet for all the fancy stuff).

For my substitutions, I would prefer buttermilk over skim milk &
olive oil over vegetable oil ...and I just want to be sure that I understand how the substitutions would affect the cooking time, temperature, and other ingredients.

Here's the original recipe:

1-1/4 c all purpose flour
3/4 c enriched corn meal
1/4 c sugar
2 t baking powder
1/2 t salt
1 c skim milk
1/4 c vegetable oil
2 egg whites or 1 egg

Cook at 400 in an 8-9" greased pan for 20-25 mins.

****

Also, I like sweet cornbread (but not sweet like cake) and I like just enough salt to offset the sugar, so that you can taste both at the same time. I don't know what the proportions of sugar and salt in this recipe would taste like.

Any ideas would probably be useful. Thank you!

Answer 1

You can substitute the buttermilk for the skim milk, but I wouldn't use the olive oil as a substitute...too heavy. You can cut down on the sugar, but I don't think you'll find that too sweet. Another wonderful ingredient I would suggest is bacon. Cut about 6 strips of bacon into one inch pieces and fry up. Add to the batter, and pour the bacon fat into the bottom of your pan before pouring in your batter. Sounds gross, but incredibly good - makes it taste like good ole fashioned Southern Corn Bread! Good Luck!

Answer 2

Substituting Buttermilk For Milk

Answer 3

My mother taught me how to make cornbread and as far as I know of, we have never went by a recipe like the one you have. I always use I think its called self rising cornmeal, white cornmeal is the best. You could use the same measurement for the cornmeal but I use maybe a 1/2 tsp self rising flour. You can use whatever oil you want, I do not believe it really matters. I use vegetable oil but I have used canola oil too. I pour maybe a tablespoon of oil in there and then about a half cup of milk. You can use buttermilk for more flavor or skim milk. I always use whole milk. You do not have to use eggs in your mix. I rarely use eggs. After the milk, the mixture is still dry so I add water until the batter can be poured into the pan. I bake it on about 400 for about 20 minutes or so. I make sure I spray my pan with either butter flavored pam or regular pam.

I do not know how to make sweet bread so I cannot help you out there. I hope I was some help to you

Answer 4

Here goes!
3/4 cup flour
1 1/2 cup cornmeal
2 tbsp. baking powder
1 tsp. salt
2 tbsp. sugar
2 eggs, beaten
1 1/4 cups buttermilk
1/4 cup oil

preheat oven to 400 degrees. Combine dry ingredients in big bowl and mix wet ones in smaller bowl. Pour wet over dry ingredients and mix well to combine. ( needs to be smooth)
Pour into a greased 8x8 pan and bake for about 30 minutes, or
until golden brown on top and sides have pulled away from the pan.

Sometimes I add whole kernel corn, hot peppers (yum!), browned onions, or crumbled cooked bacon. If you want to add any of these, just add them to taste, but the batter usually only needs about 1/2 cup of corn.

I like stone ground cornmeal, as it has more texture.
This is very good (I've been making it forever!) I hope you enjoy it too!

Answer 5

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Yes you can! Add one tablespoon of white vinegar or lemon juice to a measuring cup. Fill it milk to EQUAL one cup. Stir and let it sit for about 10 minutes. You will notice a little bit of curdling. That is what you want. Then, just measure out the amount you need. Presto! You have sour milk, a common substitute for buttermilk!For best results, use 2% or whole milk. DON'T bother if using skim milk. (It is like adding water to your cake batter). Buttermilk or sour milk (substitute) adds good moisture and gives the biscuit a more tender and fluffy texture.

Answer 6

Yes you can use buttermilk and make better bread. Now, i use 2 cups of cornmeal,1/2 cup of flour. i would cut the sugar back to 3 teaspoons. 1 whole egg. i use i heaping tablespoon baking powder. mix all your dry ingridents first then mix in the egg and oil beaten together. then add milk until it is a pourable batter. i bake at 350 for about 25 to 30 minutes. First heat your skillet with a 1/4 cup of oil while your are mixing the batter and when it is hot,POUR IT IN.

Answer 7

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RE:
Cornbread recipe: Can I substitute buttermilk for skim milk (& other questions- please see recipe)?
I've never cooked CB before & I just want to bake it in the oven (I don't have an iron skillet for all the fancy stuff).

For my substitutions, I would prefer buttermilk over skim milk &
olive oil over vegetable oil ...and I just want to be sure that I understand how the substitutions...

Answer 8

Those subs would be fine, and would not affect the cooking time. Just add about 1/4 cup or less of sugar with the 1/2 t of salt.

The trick to good cornbread is to grease the pan with margarine, and put it in the oven to get hot before putting the batter into it.

Answer 9

Go ahead and substitute the buttermilk, but add a couple pinches of baking soda to the dry ingredients. You can sub the olive oil, but it will give it quite a different taste.

Answer 10

Make your substitutiions, no problem. The buttermilk will improve the flavor, and the olive oil is better for you. Just use the whole egg(not two egg whites) ENJOY