We love cornbread, and with this recipe for mini herb, green olive & buttermilk cornbreads we've made it even better. They're really easy to make, are ready in under an hour but look really impressive.
RHUBARB COFFEE CAKE: Cream 1/2 c margarine, 1 1/2 c sugar; add 2 eggs, 1 tsp vanilla; Mix well. Fold in dry ingredients (2 c flour, 1 tsp baking soda, 1/2 tsp salt) alternately with 1 c buttermilk. With 1 T flour, dust 2 1/2 to 3 c chopped rhubarb. Fold into cake mix pour into 9x13 pyrex pan. Bake 35 min. Sprinkle with mix of 1/4 c margarine, 1 c brown sugar and 2 T cinnamon. Bake 10 min more or till done
Coconut "Buttermilk" - A Dairy-free sub for buttermilk. 1 cup homemade coconut milk or canned coconut milk 1 tablespoon raw vinegar or lemon juice Directions Mix coconut milk and vinegar together and allow to sit for 5 minutes. Store in fridge. Use within 1 week.