Cornbread & Sweet Milk Recipe

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).

Yield:
6 serves

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

  1. 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.

  2. Whisk together the cornmeal, flour, baking soda, salt, and sugar in a large bowl.

  3. 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.

  4. 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.

  5. 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!

    Damaris Phillips Cornbread & Sweet Milk Recipe
    Damaris Phillips

Source

Southern Girl Meets Vegetarian Boy: Down Home Classics for Vegetarians (and the Meat Eaters Who Love Them)

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