Kefir Cornbread

Tonight's culinary experiment was a success. Last week needing buttermilk for some biscuits but not finding any at the local grocery, I grabbed a quart of kefir — figuring that one slighty fermented milk drink was close enough to another to work out just fine †

Tonight I wanted to make some cornbread, and instead of the cup of milk the recipe called for, I used some kefir instead. The difference was subtle, but pretty good.

For reference, the recipe I used, based off the one cut out of a bag of cornmeal somewhere in The Mists of Time™:

  • 1 c. flour
  • 1 c. cornmeal
  • 1/4 c. sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 beaten egg
  • 1/4 c. oil
  • 1 c. kefir

Muffin method, 425 deg. F oven for 25 minutes.

† The biscuits turned out just fine too.