If you read my blog regularly, you know I love buttermilk. I bought some buttermilk recently to make these lemon buttermilk popsicles.
In NYC, it’s almost impossible to find full fat buttermilk anymore. Full fat buttermilk is so delicious, and I can drink it. Fat-free buttermilk is gross, in my opinion, and I can’t imagine drinking it. The only kind I could find was this Friendship 1.5% fat. It advertises that it’s 50% less fat than regular buttermilk. I’m all for food choice, and if I want full fat buttermilk, I want to be able to buy it. (I’m really wondering if it’s a Bloomberg conspiracy that you can’t find it in NYC.) This lesser-fat version is OK in a pinch but not like full fat.
Anyway, I made the pops and still had a lot of buttermilk left over. I made chili and cornbread one night. I found this recipe for buttermilk cornbread. Wow, was this a delicious cornbread. If you like your cornbread sweet, this is an excellent recipe. With chili, it’s perfect, as the sweetness cuts the heat a bit.
I still had leftover buttermilk, and I couldn’t figure out what to do with it. Then, I remembered Michael McFee’s poem “Cornbread in Buttermilk” from an issue of Edible Piedmont a few years ago. So I had some cornbread in buttermilk. Boy, was his dad right. This is delicious. The way the buttermilk softens the cornbread, the moist sour crumbles on my tongue. I loved it.