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.
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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. I appreciate their wisdom! Delighted to share the scoop.
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.
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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Cornbread and Buttermilk
- 1-1/2 cups baked cornbread Hot or cold. Use more or less as preferred.
- 1-1/2 cups cold buttermilk Cultured whole or low-fat. 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.
4 thoughts on “Cornbread and Buttermilk”
Yes, it is!
We put sugar on ours! My grandmother’s hot out of the skillet fried corn cakes and cold buttermilk, Yum Yum!!!
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.