Food and Recipes Desserts Cornbread & Sweet Milk Recipe Be the first to rate & review! You can find more delicious recipes in Damaris Phillips' cookbook, Southern Girl Meets Vegetarian Boy: Down Home Classics for Vegetarians (and the Meat Eaters Who Love Them). By Damaris Phillips Damaris Phillips Damaris Phillips is a Kentucky-born celebrity chef who can currently be seen on the Food Network, as well as the author of the 2017 cookbook Southern Girl Meets Vegetarian Boy. One of five kids, Damaris learned to cook at an early age and was responsible for cooking one night a week for her large family. Damaris uses her wit and her updated take on Southern cuisine to pack a one-two punch in the kitchen. Southern Living's editorial guidelines Published on January 3, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 serves I was thirteen years old and I'd just been dumped by Ted for another girl. Our relationship consisted of lengthy phone conversations and passed notes in the hallway, as well as his walking me to my bus stop. I stayed in my room crying and only emerged when I was sure everyone was asleep. I snuck into the kitchen and stared into the refrigerator. "I'll make you something," my dad said, walking into the kitchen. He stuffed a glass with cornbread and chilled whole milk, then topped it with honey. "Here, this will make it better." And it did.You can find more delicious recipes in Damaris Phillips' cookbook, Southern Girl Meets Vegetarian Boy: Down Home Classics for Vegetarians (and the Meat Eaters Who Love Them). Damaris Phillips Ingredients Cornbread 6 tablespoons refined coconut oil, melted 1 1/2 cups white cornmeal 1/2 cup all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/4 cup sugar 1 large egg 1 1/4 cups buttermilk Sweet Milk 3 1/4 cups whole milk 3/4 cup heavy cream Garnish Honey Directions For the cornbread: Preheat the oven to 400°F. Put 1 tablespoon of the coconut oil in a 9-inch cast iron skillet. Place the skillet in the oven to heat. Whisk together the cornmeal, flour, baking soda, salt, and sugar in a large bowl. In a different bowl, whisk together the egg and buttermilk. Make a well in the center of the cornmeal mixture and pour in the buttermilk mixture. Stir to combine. It will look lumpy. Add the remaining 5 tablespoons coconut oil and stir until smooth. When the skillet is heated, remove it very carefully from the oven and immediately pour in the batter. Some of it will start to cook at the edges immediately. This is what you want! Return the skillet to the oven and bake until the sides are golden and crispy and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely before cutting. For the sweet milk: Put the milk and cream in a pitcher. Cover with plastic wrap and refrigerate until cold. when the cornbread is cool to the touch, cut a wedge. Place it in a 16-ounce drinking glass. Drizzle with honey and top with cold sweet milk. Enjoy! Source Southern Girl Meets Vegetarian Boy: Down Home Classics for Vegetarians (and the Meat Eaters Who Love Them) Rate it Print