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Radmila’s Buttermilk Cornbread

Radmila's Buttermilk Cornbread

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 [1] that I got from Radmila’s food blog ‘Papamo [2]‘ 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 [3] and has been revisited again and again in the years since. 🙂

Radmila's Buttermilk Cornbread

This post was originally published January 16, 2007. It has been updated once since then

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About Sarina [5]

Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes" [6]