I might be dating myself, but the first photo gave me “Pac Man Fever”. Seriously though, beautiful. The simply set table, the cornbread, the straws (I love the straws), the parfait in a jar…inspiring and lovely.
I do love me some southern style cookin’ (hence the blog name….). Cornbread is at the top of my list, and the parfait is an awesome idea!! Looks like a fun party; I had a birthday party myself this weekend, so happy belated to brian :).
I love how you just say sorghum like it’s something that everybody knows. You’ve gotta translate for us yank/Canadians! Anyway, thanks for introducing me to it and for making 29 an extra special birthday!
Thanks for all of the great comments, folks!
Julie- I like the cornbread in buttermilk thing too! I think buttermilk is one of my favorite things.
Bryan- Sorghum is a sweet syrup made from sorghum plants (grasses) that is popular as a sweetener primarily in parts of the southern United States. It is delicious. I think it tastes like molasses and honey had a baby.
The French- excellent use of the term “crazy pants”
Pam- You are sweet! If only Oregon wasn’t so far from Chicago we would invite you over.
For all of you interested in the parfait, you can certainly add a little extra sugar to the cornbread if you are making it to use in the parfait and want it so be sweeter. As is is, the bread is not sweet. I like it that way, but you might prefer a little extra sugar.
This sounds divine, and I’ve never tried buttermilk ice cream before. I just saw your recipe for raspberry buttermilk ice cream – hoping to try it soon. Love the table setting – looks elegant and whimsical at the same time!
My most favorite use for corn bread is French toast… nice, thick slices browned and crispy on the outside, served with rhubarb compote or fresh berries and topped with honeyed Greek yogurt. It is incredible – you’ll want to eat it every day!
I gave this cornbread a try last night when routine chilli-making turned into an impromptu dinner for four–it was a great hit! I kept going back to the kitchen for more. Thanks for the recipe and the tip about local cornmeal. I’ll have to try to make it to the Chicago Farm Stand sometime. Chicago is just too big and spread out when you don’t have a car!