Buttermilk and Cornbread
Buttermilk and Cornbread is a famous southern light meal or bedtime snack made in a bowl or glass and eaten with a spoon. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 1 serving
Calories: 465kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 465kcal | Carbohydrates: 70g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 835mg | Potassium: 319mg | Fiber: 3g | Sugar: 25g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 298mg | Iron: 2mg