Whole-Wheat Healthy Cornbread Recipe – Housewife Corner
Buttermilk Cornbread Tips
Learn how to make delicious cornbread with helpful tips on buttermilk substitutes, storage, and reheating methods.
Buttermilk Ingredient Note
If you don’t have buttermilk on hand, plain yogurt (not Greek) is a suitable replacement. Alternatively, you can create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to the bottom of a measuring cup. Then, fill the cup with milk until it reaches the 1 1/4 cup line and let it sit for 5 minutes. For a dairy-free option, you can add lemon juice to oat milk to use in this recipe.
Make Ahead
The best strategy for preparing this dish in advance is to separate the wet and dry ingredients. Combine them just before baking to ensure maximum freshness. Mix the dry ingredients and store them at room temperature, while the buttermilk mixture can be kept in a resealable container in the refrigerator for up to 1 day ahead of time. When ready to bake, simply mix the batter using the recipe instructions.
To Reheat
Reheating leftover cornbread can really revive its texture, making it taste fresher and moister. To reheat, wrap the cornbread in foil and bake it at 325°F for 20 minutes. Alternatively, you can place a slice on a plate and microwave it for 20 seconds. Another tasty method is to slice the cornbread in half and griddle it, cut side down, in a little butter. This technique crisp up the edges while allowing the butter to soak into the bread.
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