Ree Drummond Adds Buttermilk And Milk To Her Cornbread. Here's Why You Should Too - Tasting Table

"As a food scientist and baker who is always interested in experimenting in the kitchen, Drummond's 1 cup of buttermilk plus a half cup of regular milk instantly made sense to me from a chemistry perspective. After all, fermented, acidic buttermilk gives cornbread a slightly tangy, buttery taste, like in buttermilk pancakes. The combination of its acid with baking soda (like in Drummond's recipe) can also contribute moisture and an undeniably tender, fluffy crumb structure."

"people often debate the core ingredients; buttermilk vs regular whole milk, for instance. But, in the case of these dairy ingredients, has anyone stopped to ask, "Why choose between the two?" Thankfully, the answer is yes. Food Network chef and host of "The Pioneer Woman," Ree Drummond, adds both buttermilk and milk to her skillet cornbread recipe, explaining that buttermilk adds tang and moisture, while regular milk "balances the whole thing out and thins out the batter a little.""

Combining buttermilk and regular whole milk in cornbread yields tang, moisture, and a less dense batter. Fermented, acidic buttermilk provides a slightly tangy, buttery flavor and reacts with baking soda to produce tenderness and a fluffy crumb. Regular whole milk dilutes buttermilk's thickness and sourness, thinning the batter and balancing flavors so the corn, butter, and subtle sweetness remain prominent. Recipe proportions of one cup buttermilk to half cup whole milk achieve chemical equilibrium between acidity and texture. Skillet or pan baking influences density preferences, allowing adjustments for lighter muffins or denser squares to accompany chili.

Read at Tasting Table