(Non-BGE) Whole milk or buttermilk w/ cornbread?

Unknown

My mother finally found my deceased grandmother's long-lost cornbread recipe. In classic Southern-cook style, it simply calls for a cup of "milk".

My mother says it's supposed to be whole milk, but my father insists any Southern cook would have used buttermilk.

Curious as to the opinion of the baking experts around here -- which one should I use in my attempt to recreate this coveted family dish?

Egg And I

Buttermilk!

and only a couple of teaspoons of sugar for the Southern version. (Yankees eat corn cake and call it cornbread )

(in a bit more serious mode...if the recipe calls for baking powder and not baking soda, either milk or buttermilk will work. If it calls for baking soda, either with or without baking powder, the acid in the buttermilk activates the baking soda to produce carbon dioxide gas, which makes the bubbles that leavens the bread. So if there's soda in the recipe, you really need the buttermilk for proper rising.)

milesofsmiles

Us hillfolks like butermilk from the churn, Nowadays it's the super mkt. Wish they sold it in a pint size but they don't so it's whole milk. If you love cornbread like we do, just enjoy. Miles out. Sorry PS. no sugar. The NAVY taught me to dis-like that stuff.

Fidel

real buttermilk, not the cultured stuff, if you can find it.

Celtic Wolf

You dad is correct..

Check out my recipe for Corn Bread

It actually uses both

Celtic Wolf

Thank you

Somethings should just be left alone!!

Unknown

my question -- or, rather, you did. Thanks!

Fidel

You can always, in a pinch, add a tablespoon of vinegar to a cup of milk for the same effect - but the flavor will pay the price.