So, I really wasn’t meaning to continue my ramble through Southern foodways, but here we are. I had some buttermilk leftover from my red velvet cake-making adventures and was looking for a good way to use it up when my daily Tasting Table email dropped fortuitously into my inbox with the perfect recipe for cornbread-one that called for buttermilk–courtesy of the chef at Carriage House, a restaurant in Chicago. And, for real, this is some EXCELLENT cornbread right here.

Southern purists will likely have to look away, though, as this is a sweet, light cornbread–more in the Northern style–that remains nonetheless redolent of corn and full of flavor. I happen to find it better than the more austere Southern versions, and really, how could I not with the embarrassment of riches stirred into the batter–honey, eggs, butter, butermilk, AND sour cream. Not so much healthfood, then, but there’s kale salad for that.

I also ended up baking it in a 9×13″ baking tin rather than a 12″ cast iron skillet, which shockingly even I do not possess. The world didn’t end, however, and I imagine that it’s actually easier to portion than the round would be.

Lightly sweet, lightly savory, totally delicious–and like all quick breads, absolutely dead easy. We’ve been enjoying it for several days now, with salad, with chili… just about anything, I think, could be improved with a few of these golden yellow squares served along side.

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