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.
Servings: 1 serving
- 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