I’m not sure if it is just a southern thing but I know several people from my granny’s generation who enjoys cornbread and milk. I have memories of her crumbling leftover cornbread into a cup and pouring what she called “sweet milk” over it. “Sweet milk” is whole milk. Buttermilk was regularly drank in her household too, so you had to specify which one you were drinking. Adding a few spoons of sugar made this an extra special afternoon treat.
I occasionally run out of cereal and corn bread and milk makes a great substitute. Just put it in a mug, grab a spoon and it makes an easy on the go breakfast. Though I wouldn’t recommend you spoon and drive, it is convenient while you wait in traffic.
Here’s my favorite cornbread recipe:
1 cup cornmeal
1 cup all purpose flour
¼ cup sugar
4 teaspoon baking powder
½ teaspoon salt
1 egg, beaten
1 cup buttermilk
¼ cup oil
Pour the oil in a medium cast iron skillet and place in the oven while preheating it to 425 degrees. Mix the remainder of the ingredients together in a heatproof bowl. Once the oven has reached 425 degrees take out the hot skillet and carefully pour the hot oil into the mixing bowl and stir. Then pour the cornbread mixture into the hot greased skillet and bake for 20 minutes.