Ingredients
Scale
- FOR BUTTERMILK ICE CREAM:
- 1 8-ounce package of cream cheese, room temperature
- 1 1/2 cups half and half
- 3/4 cup granulated white sugar
- 1/2 cup buttermilk
- 1 1/2 tsp vanilla bean paste (or vanilla extract)
- 1/8 tsp salt
- FOR CORNBREAD CAKE:
- 1/2 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1 TBS baking powder (scant)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 2 TBS + 2 tsp unsalted butter, melted
- 1 TBS honey
- 2 large eggs, beaten
- 1 1/4 cups buttermilk
Instructions
- FOR BUTTERMILK ICE CREAM:
- Add all ingredients into a blender and blend for 45 seconds or until very smooth. Cover and chill for at least 2 hours. I like to make this the night before and leave it to chill overnight.
- Pour mixture into freezer bowl of ice cream maker and churn according to manufacturer's instructions.
- Transfer ice cream to an airtight container and place in freezer until hardened.
- FOR CORNBREAD CAKE:
- Preheat oven to 350F and grease a light metal 8x8 square baking pan.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
- Add the oil, melted butter, honey, eggs, and buttermilk. Stir gently to moisten batter.
- Transfer the batter to the greased baking pan and bake for 35-40 minutes. Your oven may vary - I recommend starting to check around 30 minutes. Cake will be done when the top begins to brown and show cracks and a toothpick inserted into the center of the pan comes out with only a few moist crumbs attached.
- Scoop buttermilk ice cream onto warm cornbread and top with a drizzle of honey.
- Prep Time: 10 mins
- Cook Time: 45 mins
