Buttermilk Corn Bread Recipe

Low-fat buttermilk is a traditional addition to Southern-style corn bread. Today, buttermilk is made by adding a special type of bacteria to nonfat or low-fat milk. The bacterium thickens the milk and gives it a tangy taste. Buttermilk adds tenderness and flavor to baked goods. You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, then mixing it well and letting it stand for 5 minutes.