Old butter milk for making cornbread.
We were sitting around discussing our plans for today's dinner at work yesterday. A guy that is originally from West Virginia told us his cornbread recipe.
A new one on me! He said that they buy the butter milk way ahead of time to make cornbread so that it gets lumpy. He said that it gives it a better flavor!
I guess it would be safe since it is baked at 400 degrees?
I'm not going to try it that way, just curious!