Cornbread

I make this cornbread on the regular and delicious as it is warm from the oven it is also particularly good toasted the next day and slathered in butter and a little honey- what wouldn’t be! If I feel the inclination I might also fold through some cheese that needs using up or some smoked paprika or a few sliced pickled jalapenos.

Don’t worry too much if you can’t find buttermilk. I often use regular milk then add a squeeze of lemon and stir that through. Leave it a few minutes and it’ll curdle, look lumpy and have similar qualities to buttermilk. Not exactly the same but it does work as a substitute and will save you a trip to the store.