This is not even a dessert, really. It’s a recipe without any real measurements or rules, fast and loose. It’s a Southern thang, a friend told me. I had to try it to believe it. And, boy, is it good. Your cornbread has to be stale and crumbly. I suggest buttermilk ice cream here, but I’ve made it with strawberry and even coffee ice cream too. Drink the morning after a long night.
Ingredients
- 2 large scoops Buttermilk Ice Cream or other ice cream
- A fistful of crumbled leftover Lardo Cornbread
- 2 tablespoons sorghum
How to Make It
- Combine the ice cream and cornbread in a blender and pulse until roughly blended.
- Add the sorghum and pulse a few more times. Serve in large mugs or Ball jars.