Type to search

Southern Cornbread


No barbecue or dinner party is complete without this perfect cornbread from Chef Raymond Jackson of Alvin and Friends. Serve this dish with breakfast or pair it with a hearty pot of chili.


½ pound butter

¼ pound sugar

½ ounce salt

¾ ounce baking powder

½ pound cornmeal

¾ pound all purpose flour

3 eggs

1½ cups buttermilk

4 ounces honey

1 cup thinly sliced scallions

Kernels cut from 3 ears of corn, sauteed and reserved

Zest of 2 limes


Preheat oven to 350ºF.

Cream butter and sugar well.

Combine baking powder, cornmeal and flour.

Combine zest, eggs, buttermilk and honey.

Alternate adding wet, then dry ingredients, to creamed butter mixture. Mix well.

Fold in scallions and corn.

Form into loaf and bake uncovered in 350F oven until a toothpick inserted in center comes out clean.

Hudson Valley Restaurant Week is back this April 8-21!