For use in cornbread apple stuffing: I made this with a dry buttermilk blend and water, because the liquid buttermilk that's left over just goes to waste. The first batch was really compact, like it didn't rise. Then I went to the store to get liquid buttermilk to try again, and discovered that has double the amount of sodium of the dry buttermilk! (Dad's on a low sodium diet <140mg per serving, and loves stuffing). For batch two, I used Whole Wheat Pastry flour instead, got a little bit more height out of it, but the top came out two-toned color-wise. It was fine inside, and worked for the stuffing. Next time I'll think about using White-Whole Wheat flour instead. And maybe liquid buttermilk.