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Buttermilk and Cornbread
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5 from 1 vote

Cornbread and Buttermilk

The Cornbread and Buttermilk combo is a famous southern light meal or snack. Eaten with a spoon and very filling.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: American
Keyword: #cornbreadandbuttermilk, #snack, #soulfood, #southerncuisine
Servings: 1 serving
Calories: 465kcal


  • 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.


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