Cultured butter in cornbread

[Shel_B]

Before running to the market to buy some cultured butter, which I've never used in baking, I'd like an opinion on whether there might be a noticeable flavor difference compared to regular, commercial butter in a simple cornbread. Thanks.

Edited Monday at 09:45 PM by Shel_B
typo (log)

[Margaret Pilgrim]

IMHO, naw, stay warm and dry at home and save some money to boot.

[AAQuesada]

It's all I use. For me it stands out most in simple preparations like that

[Shel_B]

Since there's a split decision on the subject, I'll just give it a try.  I can always use the butter for the cornbread again or for other things - nice on my morning muffin.  I took Margaret's advice, however, and decided to stay at home today since the weather was cold and wet, and some nice hot soup was bubbling on the stove.

 

So, folks, thanks for jumping in.