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My cornbread crumbled into soup because I swapped buttermilk for milk and lemon juice
I was making chili last Tuesday and realized I had no buttermilk, so I tried that milk plus lemon juice trick. My cornbread turned into mush and sank right into the bowls. Does anyone have a swap that actually holds up in soup?
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miles_roberts14d ago
That milk and lemon juice trick never works right for me either.
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joel_hall1714d ago
Oh man I used to swear by the milk and lemon juice thing too. I thought it was some kind of magic hack that saved me every time I ran out of buttermilk. But after it ruined my cornbread twice I finally gave up on it. Honestly I think the acid just messes with the texture too much for baking in soup.
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taylorc4014d ago
@joel_hall17 The acid in lemon juice is probably messing with the baking soda balance too. Buttermilk has a different thickness and fat content that milk plus lemon juice just can't match. You're better off using plain yogurt or sour cream thinned with a little milk. That keeps the structure together when it's floating in hot chili.
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