My mom's cornbread called for buttermilk or plain yogurt, and I went with the yogurt for a tangier crumb.

I swapped it in for my batch last Sunday, and the texture was so moist my cousin asked for the updated version, so has anyone else made a simple swap that totally changed a classic?

3 comments

3 Comments

paul1173mo agoTop Commenter

Swapping yogurt for sour cream in pancakes. Same tangy upgrade.

james5333mo ago

My pancakes have never seen sour cream.

eva_garcia562mo ago

Oh that's such a good idea with the yogurt! Did you try it with full fat or the low fat kind? I do something like that with my banana bread, I use applesauce instead of half the oil. It sounds weird but it makes it so much more moist, and you don't miss the fat at all. My family loves it now and asks for it that way every time.