Using this recipe as a guide, i tweaked a few things to try to remake this delicious cornbread i tasted a month ago at AK restaurant in Venice, on Abbot Kinney. And i came pretty close! The initial base recipe was a bit moist and bland, so the 2nd time i made it as follows: reduced buttermilk to 3/4 cup, sautéed a whole sweet onion (diced) and seasoned with salt BEFORE adding to batter, added 1 cup white sugar, sprinkled 5 big dashes of cayenne pepper(it was really spicy, but offset by the sweet and so tasty!), and i did NOT sprinkle the cheddar cheese over the top of the batter after i poured it into the 8x8 baking dish. I know i baked it for at least 40 minutes at 375 F, but don't remember exactly how long. i took it out when the center of the bread was light brown and the edges were darker brown. this recipe makes a very sweet cornbread, so if you don't like sweet, adjust the sugar to your liking. (i think 1/4 cup would be a subtle enhancement but not too sweet) Hope my review helped someone out! enjoy!

Reviewed On: Mar. 29, 2009