Quote:
Originally Posted by Scott Hutchinson
My grandmother God rest soul would not use sweetmilk for her cornbread.
What I would give for a taste of her tomato gravy,and cathead bisquits.
She was an old school cook.
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Neither will I - if I do not have buttermilk and sour cream, I do not make cornbread. Buttermilk has many other uses, though it will tenderize chicken if you soak it before you cook the chicken.