Buttermilk and Cornbread is a delicious classic combo that’s very popular in the south.
It’s a popular snack or light meal.
Season with salt and coarse ground black pepper if desired.
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.
CLICK HERE TO PIN ON PINTEREST.
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.
BACK STORY
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. I appreciate their wisdom! Delighted to share the scoop.
THE BUTTERMILK
Cultured whole buttermilk is thick, creamy and perfect in this combo. Pictured is the brand I like.
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.
SERVING SUGGESTION
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.
ENJOY!
To obtain nutritional information by weight, visit popular online nutritional calculator is myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Cornbread and Buttermilk
Ingredients
Method
- 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.
I’m 79 years old and I was born and grew up in the Deep South. Georgia to be specific.
I never heard of Buttermilk and Cornbread until the internet came along. From the very beginning, as long as I can remember, everybody I knew called it cornbread and buttermilk.
To each his own but this old southern boy calls it properly cornbread and buttermilk.
Ok, so my mom is from the south. When we were kids, she used to make this wonderful dish for my siblings and me. The only difference was, instead of sprinkling black pepper, we sprinkled SUGAR over it and served it with a side of salty,
crisp, smoky bacon! It’s so nice to see that there are people out there who knows about this dish. Until this day, whenever I cook a hot fresh pan of cornbread, I immediately think of milk and bread reach for the buttermilk. That side of bacon is such a delicious addition! We simply called it, Milk and Bread.
We put sugar on ours! My grandmother’s hot out of the skillet fried corn cakes and cold buttermilk, Yum Yum!!!
so delicious!
Yes, it is!