Like any good food blogger I have amassed a huge list of recipes from other bloggers that I plan to ‘try one day’. One of my very first ‘Fabulous Finds’ was this Buttermilk Cornbread recipe that I got from Radmila’s food blog ‘Papamo‘ in 2007. Radmila is a true example of 21st century globalism. She is Serbian, married to a Guyanese, and living in Canada! I love her blog because so many of the recipes have been her exploring and recreating Guyanese dishes, always with humour and enthusiasm.
But back to the cornbread! I am always on the lookout for the next best cornbread and when I read her description “This cornbread is nice and moist, and sweet…but not too sweet.” I knew I would have to try it. Boy did it hit the mark! This has to be the lightest, moistest cornbread I’ve ever had. It was almost cake like. I did not make any changes to her original recipe, nor do I plan to! The only differences between her methodology and mine were that I used a 9 inch cast iron bowl and I used a combination of milk and vinegar in lieu of buttermilk. I also recommend a 25-30 minute baking time. So Radmila, stand up and take a bow, this one gets 5 Stars in my MacGourmet database and has been revisited again and again in the years since.
This post was originally published January 16, 2007. It has been updated once since then