Flour and sugar are just fine in cornbread, for those who like it that way. I can't see any advantage in "aging" buttermilk. What it appears they're trying to do is emulate the bits of butter which appear in real buttermilk left from churning. But that's entirely different from a curdled commercial product. Carol

Coconut cream and coconut milk are about the same but the cream has more pulp/(cream). The milk usually has a bit of cream that settles on top so i shake the can... "cream of coconut' has added sugars and such. I don't buy that since I can add my own sweetener to taste. (check your labels). I think it is used for adult drinks and pies/cakes but you can add your own sweet to coconut cream and get the same thing. I have a few cans staring at me above my coffee grinder in the pantry. Milk and water. Labels can be deceiving. My coconut milk says 98 calories but the serving is 7 for 11oz. The coconut water is 130 calories for the 11oz can. (one serving) My husband does not care for it much. He prefers plain rice, not my coconut rice even with curries. (unless i tell him ahead of time...he expects plain brown rice, nice and nutty.) I love coconut milk and may have overdone it last year...i actually like pure rice, its own flavor. Anywho, i'm using it tonight. I have leftover 'plain' rice and rich savory chicken thighs. I'm having the best garden season ever with the rain, sun, and high heat. Usual veggies are bolting so i have a tiny one of everything. Cuke, zuke, a tiny eggplant and a giant bag of thai basil. Even the broccoli bolted but i have a bit. (sounds dismal but the tomatoes, salads, fruits, and others are so much appreciative of the unusual heat) I shook my can and split it. Made a dressing with half a habanero, green onion, garlic, half a lemon, ev olive oil, thai basil...and the coconut milk. So good. I'll use just a bit on tender salad greens. (my dressing for the rest of the week) The other half of the can...saute a shallot, 2 cloves garlic, the other half of the habanero, diced celery, my 6 tiny halved tomatoes,lol, (soon i will have bushels of toms), the 6 peas from pod, 4 snap peas and the other tiny veggies ...add the coconut milk and chicken meat that i will pick off the bones...simmer on low 20 min, add a big squeeze of lemon...serve with the rice and top with that beautiful thai basil. (if i have company i add a thin slice of lemon on the serving) I don't have the recipe on hand...but it is called 'Summer-Curry-In-A-Hurry'. Not a traditional curry at all. Just using fresh early crop when we have a tiny mix of so many 'everything'. If shopping in a grocery, just buy one of everything. Black seedless grapes halved are a good substitute for crap out of season tomatoes. Expensive usually but just take a small stem of a few dozen out of that bag. Sold by weight. Just buy what you want....a peeve of mine about per item sold/vs. selling by weight. -My husband will like this with the citrus and the habanero heat...and the thai basil. (i hope so)

I just made pumpkin custard last week but used the Libby's website recipe. It called for sugar and evaporated milk. If you've got a recipe to try, I don't see why you couldn't use regular milk with some instant dry milk added to give it more heft. After all, regular custard is often made with plain milk. I just wouldn't use fat free milk. Or you could add an extra egg. No matter what you end up doing, I'd be sure to bake in a water bath and no higher than 325 degrees. That way the mixture wouldn't curdle. I found two recipes that were identical but one called for half & half and baking in a casserole at 350 without a water bath. The Libby's recipe called for baking at 300 with a water bath. I used to make plain egg custard all the time years ago and knew I should use a water bath, so that's what I did. The low & slow method resulted in perfectly done and beautifully creamy pumpkin custard.

I did read that chicken cooked in milk/cream makes the chicken tender and tasty expecially boneless breasts that can lack flavor. Martha since I'm not a kitchen diva does the cream sauce taste chicken-y..like a chicken cream based gravy? Thank you.