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.