Garlic and Herb Buttermilk Cornbread

cornbreadHey!  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.cornbread

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.

Garlic and Herb Buttermilk Cornbread

Course Appetizer
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Mikaela

Ingredients

  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 cup herbed buttermilk
  • 3 Tbsp herbed butter melted
  • 1 Tbsp maple syrup or honey
  • 1/2 cup whole milk
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350. Grease an 8x8 baking dish.
  2. Mix the buttermilk and milk and combine with the apple cider vinegar. Set aside.
  3. In a bowl, stir in the cornmeal, flour, baking powder, and salt.
  4. In a separate bowl, mix the butter, maple syrup or honey, and buttermilk mixture. Whisk into the dry ingredients.
  5. Pour into the baking dish and bake 30-35 minutes.
  6. Serve warm.

 

How do you like to serve cornbread?

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