Every time I make a pan of cornbread, I always say how I wish the moon was made of cornbread instead of cheese. Growing up, a hot piece of golden cornbread, perfectly flavored and simply made with a big, melting piece of butter on top was my favorite way to eat it, and it still is! Adamant arguments about whether it should be sweet or savory have divided friends and families for years. People take their cornbread seriously.

For me, the flavor of the cornbread should depend on what it’s being served with and what type of cornmeal you use. Some are naturally more sweet or nutty, there are different colors, different coarseness, and many other things to take into account for when I make a pan. For this cornbread, I adapted my own personal recipe that uses finely ground yellow cornmeal to make for a gluten free option of the quick bread that still remains true to its roots. The tang of the buttermilk works great with the nutty sweet flavor of fonio, and this cornbread finds itself smack dab in the middle of being just sweet and savory enough for anyone on either side of the cornbread debate.

I still advocate for eating this cornbread still warm from the oven, with a healthy dollop of butter and some good honey or syrup. When it gets to be a few days old, turn any remaining pieces into croutons, or I finish it off by having a few pieces crumbled up into a glass of milk and eating it with a spoon for an extra special childhood treat!

Feel free to also add mix-in ingredients like jalapeños or green chile, bacon, cheese, and corn kernels. If you use yellow cornmeal, your cornbread will be more golden in color, but white cornmeal works just as well.