Hey! Remember last week when I made the herbed butter with herbs from my garden and cream from Apple Valley Creamery? Well, it’s been a big hit with my family. We put it on corn on the cob and on pasta so far. It’s delicious. This week, I decided to use the leftover buttermilk you get from making homemade butter and made this awesome buttermilk cornbread.
It’s not your average cornbread because I used both the buttermilk and the herbed butter in it, so it’s got extra flavor from the garlic, basil, and rosemary that I used. It’s best served warm and easy to make! I used cornmeal from Kauffman’s Fruit Farm and of course the milk is from Apple Valley Creamery.
This cornbread would be great served at a bbq or picnic. Whip up some chilli and crumble this cornbread right on top. That’s how I like to eat it! Place a fried egg on top of a warm slice of the cornbread and you’ve got a filling breakfast.
- 1 cup cornmeal
- ½ cup flour
- 1 tsp baking powder
- ½ cup herbed buttermilk
- 3 Tbsp herbed butter, melted
- 1 Tbsp maple syrup or honey
- ½ cup whole milk
- 1 tsp apple cider vinegar
- ¼ tsp salt
- Preheat oven to 350. Grease an 8x8 baking dish.
- Mix the buttermilk and milk and combine with the apple cider vinegar. Set aside.
- In a bowl, stir in the cornmeal, flour, baking powder, and salt.
- In a separate bowl, mix the butter, maple syrup or honey, and buttermilk mixture. Whisk into the dry ingredients.
- Pour into the baking dish and bake 30-35 minutes.
- Serve warm.
How do you like to serve cornbread?