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Cornbread Sorghum Milkshake (or, Breakfast)

Emma Kobolakis
  • minutes
  • Serves 2 to 4

INGREDIENTS

1

Egg yolk, large

3

Eggs, large

2 tbsp

Sorghum syrup

2 cups

All-purpose flour

1 tbsp

Baking powder

1 tbsp

Baking soda

2 cups

Cornmeal, yellow

1 tbsp

Kosher salt

1 cup

Sugar

5/16 cup

Corn oil

1

Lardo cornbread

4 tbsp

Butter, unsalted

1

Butter, Unsalted

3 1/2 cups

Buttermilk

6 oz

Cheddar cheese, aged sharp grated

2 cups

Heavy cream

2

large scoops Buttermilk ice cream

1

Buttermilk ice cream

A fistful of crumbled leftover Lardo Cornbread (recipe below)

6 ounces lardo, diced small