(I baked mine in a sheet cake pan, so it's thin. You may want it thicker.)
Last night I was making Jiffy (I use 4 boxes for my family of six so that we'll have leftovers for lunches). I had some buttermilk that I had bought for something, then ended up not needing it. I needed to use it, so decided to use it in the Jiffy - as a replacement for regular milk. Because buttermilk is so much thicker than regular milk, I added more than was 'called for'.
For four boxes of Jiffy, I would have needed 1 1/3 cup of milk. I added an extra 1/3 cup of buttermilk to that measurement. The result was a slight difference, but also a smoother, less course texture of cornbread. I think I may change to using this buttermilk method every time now - except I'll just make my own with vinegar and regular milk because I hardly ever buy it because I don't use it often enough.
So, if you're a Jiffy fan....try this buttermilk cornbread and let me know what you think! I think you'll be glad you tried it!
(*On a side note, my brother-in-law introduced us to a 'butter' made from buttermilk. It's called "Move Over Butter". It's delicious, too! Perfect on the buttermilk cornbread!)
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