My grandmother, born perhaps 1880s in Tennessee, preferred old clumpy buttermilk for her cornbread. Modern recipes put some flour in the cornbread. She did not. As a kid I thought this cornbread, still hot, with butter and molasses was about as good a breakfast could get.

Flour and sugar don't belong in cornbread!

Mine is stone ground cornmeal, buttermilk, eggs, and veggie oil, in a 50+ year old cast iron pan, simple and tasty!

Flour and sugar are just fine in cornbread, for those who like it that way.

I can't see any advantage in "aging" buttermilk. What it appears they're trying to do is emulate the bits of butter which appear in real buttermilk left from churning. But that's entirely different from a curdled commercial product.

Carol

I think you probably hit the nail on the head Carol!

He said it was his Grandmas recipe and that she made her own butter!

My grandmother did not make her own butter.

She made me do it.

We made all our own butter, so I remember it well. My stepmom used to love the buttermilk remaining or clabber milk with cornbread as a snack.

(I mean chunks of cold cornbread in a tall glass with buttermilk or clabber milk poured over and eaten with a tall spoon.)

Now that's as old-time Southern as it gets.

Carol

That is good eating Carol.

Mom churned the milk from Lucy, our jersey cow, and we ate the cornbread the same way, except we added onions!

I never churned cream, but I do remember real buttermilk with bits of butter floating in it. And, now you've all made me hungry for real cornbread!