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From: Hank Rogers <invalid@nospam.com>
Newsgroups: rec.food.cooking
Subject: Re: Friday Night Vittles? 7/11/2025
Date: Sun, 13 Jul 2025 07:40:51 -0000 (UTC)
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Bruce <Bruce@invalid.invalid> wrote:
> On Sun, 13 Jul 2025 07:42:24 +0100, S Viemeister
> <firstname@lastname.oc.ku> wrote:
> 
>> On 7/13/2025 2:41 AM, Bruce wrote:
>> 
>>> Do you add buttermilk to your corn bread? Would it matter if I used
>>> normal milk instead? I'd never tried buttermilk before, but to me it
>>> was exactly like plain yogurt, maybe a bit more runny. I couldn't
>>> taste it in the corn bread.
>>> 
>> Many recipes calling for buttermilk, also use bicarbonate/baking soda, 
>> (rather than just baking powder) for the rising effect caused by the 
>> chemical reaction.
> 
> My recipe called for corn flour, polenta, buttermilk,  baking powder,
> baking soda, salt and oil. I used a neutral olive oil.
> 

Olive oil should be ok, but I bet plain lard works better.