Karoline Boehm Goodnick for The Boston Globe

Sweet buttermilk cornbread

If you don’t have buttermilk in the fridge, substitute 1 cup regular milk mixed with 1 tablespoon lemon juice. Let the mixture stand for a few minutes for the milk to sour. To turn this batter into muffins (pictured), spoon it into 12 greased standard muffin cups and bake for 12 to 15 minutes or until lightly golden. (Recipe)