ryork
Senior Member
Growing up, always heard my Mom and Grandparents tal
k about cornbread and buttermilk. Sometimes it seemed because they really liked it, and sometimes because it might been all that was to be had that day. Anyway, we lived next to my Grandparents and ate supper there pretty much every night. Her kitchen is still a huge influence on me. Back to the buttermilk, I use it in and on and as a part of a ton of things. However, I don't want to drink it. Tonight I did a little play on the cornbread and buttermilk, how about a little cornbread and buttermilk soup? Made a skillet of some cornbread loaded up pretty good with some pork cracklings. Sweated down some onion and celery with a little salt and pepper in some butter. Added some of the crumbled up cornbread and some chicken stock. Let that cool, put in a blender and slowly added in some buttermilk. Put it back in the pan and kept it warm, didn't let it boil. That soup was absolutely off the chain! Easily in the Top 5 of anything and everything I've ever made. If you didn't know what it was, buttermilk wouldn't have been that obvious. The cracklings made it, liquefied like that, gave it a nice pork background.
Also had some chicken cordon blue wrapped in bacon and some pork tenderloin roasted on the grill, some collard greens with smoked neck bones and some pepper sauce I put up last summer, some hoppin john, and some homemade tater salad. I'm tight as a tick!
k about cornbread and buttermilk. Sometimes it seemed because they really liked it, and sometimes because it might been all that was to be had that day. Anyway, we lived next to my Grandparents and ate supper there pretty much every night. Her kitchen is still a huge influence on me. Back to the buttermilk, I use it in and on and as a part of a ton of things. However, I don't want to drink it. Tonight I did a little play on the cornbread and buttermilk, how about a little cornbread and buttermilk soup? Made a skillet of some cornbread loaded up pretty good with some pork cracklings. Sweated down some onion and celery with a little salt and pepper in some butter. Added some of the crumbled up cornbread and some chicken stock. Let that cool, put in a blender and slowly added in some buttermilk. Put it back in the pan and kept it warm, didn't let it boil. That soup was absolutely off the chain! Easily in the Top 5 of anything and everything I've ever made. If you didn't know what it was, buttermilk wouldn't have been that obvious. The cracklings made it, liquefied like that, gave it a nice pork background. Also had some chicken cordon blue wrapped in bacon and some pork tenderloin roasted on the grill, some collard greens with smoked neck bones and some pepper sauce I put up last summer, some hoppin john, and some homemade tater salad. I'm tight as a tick!
