Cornbread sub question & The Toler's Southern Cornmeal Pancakes

[Triathlon13]

Hi!

I posted this in the cornbread thread, but doubt anyone saw it, so wanted to ask in a new thread.

I am going to be making Sylvia's Ozark Cornbread and was wondering if goat's milk or rice milk (w/vinegar) could sub for buttermilk? And it doesn't ask for corn-could I add creamed corn to this? If so, what would I take out?

Also, I saw someone posted about The Toler's Southern Cornmeal Pancakes-does anyone have a recipe for these-they sound good!!! (And I have cut myself off at buying any more cookbooks-going back to school full time and getting done work-so going back on a college students budget after all these years:^(....

Thanks so much!

Michelle

[funniegrrl]

What can be subbed for buttermilk will depend on other ingredients in the recipe. In a lot of cornbread and other quick bread recipes, the acid in the buttermilk combines with baking soda to produce some or all of the leavening needed to make the bread rise. The acid also provides a nice tang and contributes to the tenderness of the end product. You can sub plain yogurt for buttermilk most of the time, but it looks like you are trying to avoid cow dairy? A common sub for buttermilk is to put 1 Tbsp vinegar or lemon juice in a 1-glass liquid measuring cup and add milk to make one cup. I don't know why this wouldn't work with goat's milk, but then I don't know anything about the acidity level in goat's milk compared to cow's milk.

[sneezles]

The goat's milk will work fine after you clabber it. When my boys were little they were allergic to both cow and soy milk so I baked with it quite a bit. Just remember to let it sit for at least 5 minutes before using.

As for the creamed corn I'd suggest comparing it to one that calls for it to determine how much other liquid to remove.

[sneezles]

Here's Alton's recipe using creamed corn and Sylvia's follows for comparison:

Creamed Corn Cornbread

Recipe courtesy Alton Brown

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
20 min

Level:
Easy

Serves:
8 servings

Ingredients

* 2 cups yellow cornmeal
* 1 teaspoon kosher salt
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 2 eggs
* 1 cup creamed corn
* 2 tablespoons canola oil

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.


Sylvia's Ozark Cornbread
(Makes 8 wedges)

(The Cornbread Gospels; Crescent Dragonwagon)

This delicious, ultra-low-fat buttermilk cornbread, very easy, was the Teague family cornbread for decades - a straightforward, very tasty plain formula. This is so healthful and quick to make that you could eat it daily -- as Ozark natives did (with bacon fat instead of oil) for generations.

Veg. oil cooking spray
1 Tbsp butter
2 cups stone-ground yellow cornmeal
1 tsp baking soda
1 tsp salt
2 cups buttermilk
2 eggs
1 Tbsp mild vegetable oil

1. Preheat the oven to 400.

2. Spray a cast iron skillet with oil, add the butter and put in the oven to heat. Meanwhile, stir together the cornmeal, baking soda and salt in a medium bowl.

3. In a smaller bowl, beat the buttermilk with the eggs and oil.

4. Combine the two mixtures. As always, be careful not to overbeat, stirring until wet and dry are just combined. (Bob note: the batter will be thin. Don't worry!)

5. Scrape the batter into the skillet and bake the cornbread until it is golden brown and crust at the edges, 23 to 27 minutes. Serve hot, in wedges.


Aside from the sin of sugar, it appears that Alton increased the baking powder and added baking soda to help compensate for the addition of creamed corn. Sorry just noted the difference in the buttermilk so that's the adjustment you'd have to make, decrease by 1 cup.