What’s got more tangy than plain milk and has less bite than buttermilk? Kefir, baby!
At our house, cornbread comes out a lot. It’s perfect for our veggie-based meals, it’s filling, easy and cheap. Oh, and it’s whole grain. Cornbread for the win!
I starting out following this Southern Living recipe to a tee. No doubt, it’s delish. But there is a ton of butter! And it gave us just a little too much of a buttermilk pucker face.
I’ve tweaked and made it my own. Try this Kefir cornbread on for size:
Browned Butter Kefir Cornbread
1/4 cup salted butter
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon stevia
1 Cup Kefir
1 Cup milk
1 large egg
*Pre-heat the oven to 425 degrees. Place a cast iron skillet inside as the oven warms up.
*Meanwhile, mix the dry ingredients together, then fold in the wet.
*When the skillet is hot, add your butter, close the door and allow it to brown. (Watch closely–it will burn!) The butter should be a light brown color and smell slightly nutty.
*When the butter is the color you like, use a potholder to grab the skillet and swirl the butter around to coat. Then pour your batter into the hot skillet. Place it back in the oven on the middle shelf.
*Bake at 425 for approximately 20 minutes, or until the cornbread is crisp on the edges and lightly brown on top.