Cornbread and buttermilk

For some peculiar reason, I’d never heard of corn bread in buttermilk for lunch until we went to a laundromat in Atlanta next to an old-fashioned drug store and sat next to a gentleman who ordered that. Boy, did I have a sad childhood as my mother’s go to quick lunch was Campbell’s tomato soup and pimento cheese sandwiches, pretty good in their own right but . . . I’ve become a devotee of buttermilk recently and use it exclusively when I make yeast bread and corn bread. If you’re going to cook with buttermilk, for the love of Pete, get whole milk buttermilk. For cornbread, sometimes I mix everything up and let it sit for a while – then add the baking powder right at the end. Do not overmix – you want some lumps left in the batter.