Thank you Reggie for the Southern Cornbread recipe you posted earlier
this year, which brought back memories of what I baked a few times,
and enjoyed tremendously, (many) years back.
I should clarify I'm an Italian-Australian and have therefore no
background on skillet corn bread - but back then, I was using a
recipe from a friend, adapted to the ingredients I had available at
the time. Sadly I can't find that recipe anymore, and none of those
I've come across recently seem tobe it.
So, here's my questions:
1. With buttermilk not being available, can it be substituted with skim milk?
2. I seem to remember adding some vinegar to the batter: would this
make sense when buttermilk is not available??
3. In your experience, does cornbread behave/taste differently when
white flour is added? (Again, I'm not at all sure, but I have a
feeling the recipe I used only had corn flour in it)
TIA! :-)
marina