Hi Everyone,
A couple of years ago, no, wait almost 4 years ago (where does the time go?!) I wrote telling you about an amazing cornbread I had at a barbeque restaurant in the United States. I loved the cornbread so much that when I got back to the Caribbean all I could think of was finding a recipe to replicate the sweet cornbread I’d eaten. I tried 2 recipes from my favourite chefs (both with Southern Roots) and while both cornbread(s) were tasty in their own right, they didn’t cut it for me. After that period of trying one recipe after another I decided that I would just settle for having the cornbread whenever I went back to the restaurant in the States.
The other day I was planning on cooking some ribs. I wanted to serve it with cornbread and other fixings. I typed, ‘sweet cornbread’ into the search box on the Internet and pages of recipes came up. I read through recipes for about an hour and made notes of a few, then I decided to do a different search, this time, I chose to search for the sweet cornbread by images. Many beautiful images of cornbread plastered by screen. I cross-referenced some of the images with the recipes I had made a note of. The recipe I finally settled on did not have the most attractive photograph but two things jumped out at me, the writer said: if you like your cornbread sweet, you will like this… and, without boasting, she mentioned that she made the mixture and baked it as muffins, and they won first place at a local country fair. I thought that I would to give the recipe a try. I tested the recipe a week in advance.
It was exactly the taste I was after. Full of flavour from the butter, sweet, moist and tender, just the way I wanted it. From my little baking knowledge, I knew that in addition to the butter, the sugar contributed to the moistness of the cornbread. I cut and ate 2 pieces of the cornbread while it was still warm, oh my, it was so good! I ate the pieces, one immediately after the
