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