Buttermilk and Cornbread is a delicious classic combo that’s very popular in the south. It’s often eaten as a snack or light meal.
Season with salt and coarse ground black pepper if desired.
Eat with a spoon. Very filling.
This recipe features Mini Cornbread Muffins that are made by baking Homemade Self-Rising Cornbread in a mini muffin tin.
They make a lovely presentation when served in a bowl.
EDITOR’S NOTE (September 28, 2022): Updated info to make it easier to understand.
DISCLAIMER (NOT SPONSORED): I have not been paid to sponsor pictured product.
Delighted to share the buttermilk I purchased and used to make this delicious combo. All comments are my own.
In October 2018, I published this recipe as Cornbread & Buttermilk. A few elderly friends made it clear to me the correct name of this dish is Buttermilk and Cornbread… not the other way around. With that in mind and because I respect my elderly friends, I changed the name.
Cultured whole cultured buttermilk is thick, creamy and perfect in this combo. Low-fat is a good alternative. Be aware that it is thinner than cultured.
HOT CORNBREAD IS THE BEST
Homemade Self-Rising Cornbread is good because the thick crust doesn’t quickly dissolve in the buttermilk. The texture is pleasing.
Pour cold buttermilk over hot cornbread and serve immediately.
This odd combination is delicious!
Usually, the cornbread is crumbled, and the combo is served in a bowl, cup or glass.
To add a creative twist, I used Mini Cornbread Muffins that are made by baking Homemade Self-Rising Cornbread in a mini muffin tin.
Makes a lovely presentation when served in a pretty bowl.
HOW TO MAKE INDIVIDUAL PORTIONS
This combo is usually made in individual portions.
After making, eat immediately.
If allowed to stand, the cornbread will get soft and mushy.
If making this for the first time, I suggest crumbling 1-1/2 cups of hot cornbread in a bowl, glass or cup.
Although cold cornbread is popular, hot tastes better in my opinion.
Add 1 cup of cold buttermilk. If you prefer more buttermilk, add 1/2 cup.
Eat immediately with a spoon.
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Buttermilk and Cornbread
- 1-1/2 cups cold buttermilk Cultured whole or low-fat. Use more or less as preferred.
- 1-1/2 cups cornbread, coarsely crumbled Warm or hot. Use more or less as preferred.
- salt to taste optional
- coarse ground black pepper to taste optional
- Prepare this combo when ready to eat immediately to avoid a mushy texture.
- Crumble preferred amount of warm or hot cornbread in a glass or bowl.
- Cover cornbread with cold buttermilk. Season with salt and coarse ground black pepper if desired.
- Eat immediately with a spoon.