Get Deliciously Moist Cornbread By Adding This One Ingredient To A Boxed Mix - Tasting Table

"This one ingredient has the magical power of turning your cornbread into mouthfuls of moist deliciousness, and it's super-easy to do. When boxed cornbread directions call for regular milk, simply substitute it for buttermilk. Buttermilk in cornbread noticeably transforms the end result, and there's some science involved in that. The extra acidity in the buttermilk reacts with baking soda or other leavening agents to produce more lift, while also tenderizing the crumb for a moister texture and richer, buttery flavor."

"For some folks, buttermilk brings another benefit. Because it's cultured, which basically sours the milk, it brings a subtle tanginess that many cornbread devotees associate with authentic Southern-style versions. It's worth noting that this tang appears in today's commercial "cultured" buttermilks, the kind you find in standard supermarkets, which is different from the truly old-school "churned" buttermilks. But no worries, the same thing applies either way - using it in your cornbread gives the tender, moist, flavorful result you're looking for."

Buttermilk can be substituted for regular milk in boxed cornbread mixes to produce moister and more flavorful results. The acidity of buttermilk reacts with baking soda and other leavening agents to create more lift and to tenderize the crumb. Cultured buttermilk provides a subtle tang associated with traditional Southern cornbread; churned buttermilk has similar effects. Many boxed-mix recipes call for milk but can accept a straight substitution of buttermilk, though recipes specifically developed with buttermilk may better balance liquid and textures. Using buttermilk yields a richer, buttery flavor and improved texture.

Read at Tasting Table