Old butter milk for making cornbread.

wertach zone 7-B SCJanuary 1, 2013

We were sitting around discussing our plans for today's dinner at work yesterday. A guy that is originally from West Virginia told us his cornbread recipe.

A new one on me! He said that they buy the butter milk way ahead of time to make cornbread so that it gets lumpy. He said that it gives it a better flavor!

I guess it would be safe since it is baked at 400 degrees?

I'm not going to try it that way, just curious!

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albert_135(Sunset 2 or 3)

My grandmother, born perhaps 1880s in Tennessee, preferred old clumpy buttermilk for her cornbread. Modern recipes put some flour in the cornbread. She did not. As a kid I thought this cornbread, still hot, with butter and molasses was about as good a breakfast could get.

    Bookmark   January 1, 2013 at 1:12PM
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wertach zone 7-B SC

Flour and sugar don't belong in cornbread!

Mine is stone ground cornmeal, buttermilk, eggs, and veggie oil, in a 50+ year old cast iron pan, simple and tasty!

    Bookmark   January 1, 2013 at 1:21PM
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readinglady(z8 OR)

Flour and sugar are just fine in cornbread, for those who like it that way.

I can't see any advantage in "aging" buttermilk. What it appears they're trying to do is emulate the bits of butter which appear in real buttermilk left from churning. But that's entirely different from a curdled commercial product.

Carol

    Bookmark   January 2, 2013 at 3:25AM
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wertach zone 7-B SC

I think you probably hit the nail on the head Carol!

He said it was his Grandmas recipe and that she made her own butter!

    Bookmark   January 3, 2013 at 11:21AM
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albert_135(Sunset 2 or 3)

My grandmother did not make her own butter.

She made me do it.

    Bookmark   January 3, 2013 at 1:33PM
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readinglady(z8 OR)

We made all our own butter, so I remember it well. My stepmom used to love the buttermilk remaining or clabber milk with cornbread as a snack.

(I mean chunks of cold cornbread in a tall glass with buttermilk or clabber milk poured over and eaten with a tall spoon.)

Now that's as old-time Southern as it gets.

Carol

    Bookmark   January 3, 2013 at 1:35PM
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wertach zone 7-B SC

That is good eating Carol.

Mom churned the milk from Lucy, our jersey cow, and we ate the cornbread the same way, except we added onions!

    Bookmark   January 4, 2013 at 12:18PM
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CA Kate

I never churned cream, but I do remember real buttermilk with bits of butter floating in it. And, now you've all made me hungry for real cornbread!

    Bookmark   January 4, 2013 at 6:48PM
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