SOUR MILK RECIPES MUFFINS RECIPES

Another great recipe from my mother's much used recipe files. To sour milk place 1 T. lemon juice or vinegar in a 1 cup measure and fill with milk. Let stand for 1/2 hour and stir.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 muffins

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 191, FatContent 5.7, SaturatedFatContent 0.9, CholesterolContent 18.4, SodiumContent 214.6, CarbohydrateContent 32.3, FiberContent 1.1, SugarContent 19.4, ProteinContent 3.4

Sour-milk cornbread is one of those quintessential foods of the South for which there are hundreds of recipes (and infinite variations). Although we'd never claim to have the "definitive version," Miss Lewis and I worked together on this recipe until we got just what we wanted: an all-cornmeal bread that's light, moist, and rich, full of corn flavor, with the tanginess of sour milk or buttermilk. Like all Southern cornbreads, it has no sugar—that's a Yankee thing. Traditionally, milk that had started to culture was used in cornbread and other baked goods, both for its pleasant sharp taste and for a leavening boost (its acids react with baking soda to generate carbon dioxide). Since modern pasteurized milk doesn't sour nicely—it just goes bad—we use commercial buttermilk here instead. This is a genuine all-purpose cornbread, delicious as a savory bread or even as a dessert, slathered with butter and honey. My mother and grandmother only made this kind of leavened cornbread (which they called "egg bread") for cornbread stuffing, and it does make superb stuffing. It's also delicious in a time-honored Southern snack: cornbread crumbled into a bowl with cold milk or buttermilk poured over. Many Southerners—especially of an older generation—would call that a perfect light supper on a hot summer day, after a big midday meal.

Provided by Edna Lewis

Yield Serves 6-8

Number Of Ingredients 6

• Ingredients