Buttermilk and Cornbread

 

The old-fashioned Buttermilk and Cornbread combo is a famous southern light meal or bedtime snack.   

Usually made by crumbling hot or warm cornbread in a bowl or glass and topping it off with cold buttermilk.   Very filling. 

Season with salt and coarse ground black pepper if desired.

Eat with a spoon.  

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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EDITOR’S NOTE (May 22, 2022):  This Buttermilk and Cornbread recipe has two unique twists. Instead of crumbled cornbread, hot mini cornbread muffins are placed in a bowl (instead of a glass) and covered with cold buttermilk. The muffins can be made ahead and warmed when ready to use. 

The other twist is I switched the name around to make Buttermilk first.  In October 2018, I published this recipe as Cornbread & Buttermilk.    

A few elderly individuals reminded me that this combo is known as Buttermilk and Cornbread… not the other way around. I respect my elders.   Your comments are welcomed.

 

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.  

 

THE BUTTERMILK

Cultured whole cultured buttermilk is thick, creamy and perfect in this combo. 

Although low-fat is a good option, the buttermilk is thin. 

 

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.  

Cold cornbread can be used to make this combo, but hot cornbread is the best because it pairs well with cold buttermilk.   Sounds odd, but it’s true.   

This is my humble opinion.  It’s really a matter of personal preference. 

Make it your way and enjoy every bite.

 

For this recipe, I used 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. 

 

MAKE INDIVIDUAL PORTIONS

Buttermilk and Cornbread is usually made in individual portions. 

After making, eat immediately because if allowed to stand awhile,   

the texture will get mushy.  

 

SERVING SUGGESTION

Crumble hot cornbread in a bowl, cover with cold buttermilk.  

Eat with a spoon.

 

ENJOY!

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