Buttermilk & Apple Cornbread. Buttermilk is a fermented dairy product often used in baking. Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; most modern buttermilk is cultured, however.
Buttermilk is a little-known secret ingredient that lends itself beautifully to all kinds of recipes.
Check out our buttermilk recipes for every meal of the day.
Many of our favorite food items—pancakes, biscuits—begin with "buttermilk." And even if you're the kind of foodie who has tons of food knowledge and can readily explain the difference between all the types of butter or you're willing to expound on what separates cider from apple juice, you may have trouble verbalizing what makes buttermilk different than.
You can cook Buttermilk & Apple Cornbread using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Buttermilk & Apple Cornbread
- It's 200 ml of Cornmeal.
- You need 200 ml of Flour.
- It's 4 tbsp of Sugar.
- It's 1 tbsp of Baking powder.
- Prepare 66 ml of Applesauce.
- It's 2 large of Egg whites.
- Prepare 200 ml of Buttermilk.
- It's 1 tsp of Cinnamon powder.
Buttermilk is versatile - it can help tenderize a cake or add a fresh zing to a smoothie. But it's not an ingredient we usually have on hand. Don't drop everything and race to the grocery store. A light buttermilk yeast dough starts you off on the right foot for these gooey rolls filled with brown sugar, cinnamon and butter.
Buttermilk & Apple Cornbread step by step
- Preheat the oven to 200℃ (400°F.) Lightly grease the pan with butter. Combine the cornmeal, flour, sugar, baking powder, and cinnamon powder in a bowl. In a separate bowl, combine the applesauce, egg whites, and buttermilk..
- Add the powdered ingredients to the wet ingredients and mix until just combined. (Don't completely mix!) Pour the batter into the pan and bake for 25 minutes in the oven. When a skewer poked into the center comes out clean, it's done. Divide into 12 portions and optionally top with honey and butter, or maple syrup and butter..
- If you can't get a hold of applesauce, you can purée apples for similar results..
Once assembled, they can be refrigerated overnight if need be, so you can wake up and pop them right in the oven. Kefir: Thin kefir as needed with milk or plain water until it reaches the consistency of buttermilk. Buttermilk is known for its tangy goodness and it always seems to add a creamy richness to sweet and savory dishes. Recipes generally don't call for a ton of buttermilk so there's almost always a portion leftover you're trying to figure out how to use. Buttermilk gives baked goods a light, moist, and tender texture.
