A while ago I made the Buttermilk Cornbread recipe from the Nov issue of Everyday Food. My kids love cornbread. Last year I experimented with cornbread stuffing for the first time at Thanksgiving and they liked that too. I was interested to try Martha’s recipe for buttermilk cornbread. I don’t have one recipe I rely on for this. I haven’t yet found one I love. I like my cornbread soft and sweet.

Martha’s cornbread was easy to make. I thought it was done when I took it out of the oven, but when we sat down to dinner, we discovered it was only cooked around the edges and the middle was mush. So, we picked around the edges. The pieces I had were quite good. Soft and sweet enough. The buttermilk is definitely a must in this.  I think this recipe was a winner, but it was hard to tell since not much was edible.

I stuck it back in the oven as I was doing the dishes – and then promptly forgot about it! As you can see, that had a bad outcome! Into the trash it went. Sigh. I think I might make this again to make my cornbread stuffing though – and this time I’ll cook it longer.