Cornbread and Buttermilk, a Southern Puppy story.

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In this episode of Cornbread & Buttermilk, we do what decent people often do when the season turns—we put the dog in Jasper the Jeep and go looking for meaning in an unlikely place. Truffles, still young enough to believe the world is mostly good, is taken to meet Santa Claus at PetSmart, a bearded man dressed in red who smells faintly of pine, kibble, and human effort. The dog studies him carefully, as if deciding whether grace might come wrapped in a velvet coat.

From there, we find ourselves back wh...

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There comes a moment in every young hound’s life when the good Lord nudges them—ever so gently—toward the straight and narrow. And in our little corner of Canton, where the pines lean in like old aunties waiting for gossip, that moment arrived on a quiet Tuesday morning when Truffles—our whiskered, wild-eyed German Wirehair Pointer pup stole Cornbreads left shoe.

That’s when we knew: it was time for school.

So gather close, dear friends, and rest your bones in our warm kitchen while we spin you a tale...

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Now, folks, every dog’s got to start somewhere, and Truffles chose Episode 89 to make his big studio debut—walking in like a four-legged celebrity who already expects his own green room and a bowl of Dr. Marty’s finest puppy recipe.

Papa and Buttermilk took him socializing all over Cherokee County this week, discovering more parks than a Baptist potluck has casseroles. Truffles sniffed every pine cone, introduced himself to the squirrels, and—bless his brave little heart—came face-to-face with horses for the very first time.

He froze like...

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“Food, Family & the Faithful Dog”

Here in the South, the kitchen may be the heart of the home,

but the dog lies faithfully beside the hearth.

We believe:

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Down here, when the trees turn the color of sweet tea and the fields start whisperin’ of frost, folks know it’s time to ease into the rhythm of fall. The front porch becomes a sanctuary again — quilt over the knees, pecan shells crackin’, and that low hum of gratitude that only autumn can bring.

In Cornbread’s kitchen, the season starts with a pan of sweet potato pone — thick as memory, slow as forgiveness. The scent of orange rind and butter curls through the house, minglin’ with stories older than the wallpaper...

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Welcome back, y’all, to Cornbread & Buttermilk. Tonight, we’re lifting the lid on a pot that’s been simmering for centuries — a Cajun gumbo, thick with history and flavored by tradition.

We’ll trace the story of sassafras leaves, once brewed by Native Americans and carried into Cajun kitchens as filé powder, thickening gumbo with a touch of earth and memory. We’ll stir in okra, the African-born pod that crossed oceans to become another soul of this dish. And of course, we’ll honor the cast iron Dutch oven — that heavy, black...

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There’s a street in Canton where the world tilts just slightly, and if you step through the doors of C’est la Vie, you find yourself no longer in a small Georgia town but in a place where eggs are gathered with reverence, butter melts like sunshine on bread, and cheese is tended with the same devotion we Southerners give to our biscuits. Folks may whisper that French cuisine is lofty, unreachable, meant for another sort of people altogether — but the truth is, it’s nothing more than the comfort of chicken roasted...

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There are places in the Appalachian mountains where the air holds secrets, and the soil keeps its own counsel. In the shadows of the laurel thickets, a humble plant lies waiting—ginseng, the root of power and promise. Folks call it “sang,” whispering its name like a prayer or a curse, for it’s said to heal the body, stir the spirit, and fetch a fortune if you can find it. But the season is short, just a breath of time between summer’s end and autumn’s hush, when the red berries glimmer like...

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The old house creaked as if it had something to confess, and the air inside was thick with the perfume of molasses, ginger, and woodsmoke. On the hearth, a pan of gingerbread rose slow and steady, its sweetness laced with the bite of spice — a recipe carried through centuries, from English hearths to Virginia kitchens, then scrawled in Mary Randolph’s hand in 1824.

Gingerbread wasn’t just cake in the South; it was memory dressed in sugar, consolation baked in molasses, a comfort offered to the weary and the wanderer alike. Each s...

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Brothers and sisters, gather close ‘round this table of remembrance, for I bring you tidings of a root born of clay and sunshine, humble in its shape yet mighty in its gift. The Lord Himself planted the sweet potato in the red earth of Dixie, that His children might endure famine, war, and weary winters with bellies still full. Do not scorn its wrinkled skin, nor turn from its orange flesh, for within lies a sermon sweeter than honey, stronger than the bread of kings.

Hear me now: the sweet potato is...

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Friends, today we’re stepping away from the skillet and into the garden — into a place where the colors themselves feel like medicine. Think of the deep blues of blueberries, the ruby sparkle of pomegranate seeds, the dark, glossy shine of blackberries hanging heavy on the cane. These fruits aren’t just beautiful; they’re nature’s own pharmacy, packed with antioxidants that strengthen the body while they delight the tongue.

For centuries in the South, folks have gathered wild berries from fence rows and forest edges, turning them into jams, cobblers...

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In the cool of a Talking Rock morning, when the mist still clings to the hills and the dogs begin their restless pacing, Buttermilk ties on her faded apron. She knows they’re waiting—not for scraps, but for something fashioned with care. The old Southern kitchen hums with memory: iron pots, collard stems in the wash pan, and blackberries gathered from the thicket where snakes dare not wander when the dogs are near.

“Y’all hush now,” she whispers, though her voice is more melody than command. “A good dog deserves a g...

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Step through the garden gate with Cornbread & Buttermilk, where the paths are lined with roses, the air hums with bees, and the promise of green things yet to come stirs the soul. In this week’s episode, we wander through ten gardens without leaving our chairs—romantic and wild, artful and fine, glorious and natural. From the elegance of The New Romantic Garden to the humble wisdom of How to Garden When You Rent, we’ll leaf through the beauty, the lessons, and the stories tucked between each page. So pour yourself some sweet...

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The Southern night doesn’t fall; it settles.

It seeps in slow, like molasses on a cold morning, curling around porch posts, weaving through the lattice of an old screen door. The sky, once ablaze with the last light of day, softens to a velvet hush — and then the South begins to sing.

First, it’s the cicadas.

Not just a hum, but a rising, pulsing chant that rattles the bones of ancient oaks and makes the very air vibrate with life. It’s as if the earth it...

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“Y’all, it don’t matter how fresh your collards are if you’re storing ‘em in something leechin’ poison into the greens. That Tupperware from 1983 might just be the villain in your kitchen.”

Cornbread & Buttermilk pull back the curtain on BPA, microplastics, and how even a humble sandwich bag can do harm if we ain’t paying attention.

But they don’t just warn you—they walk you through affordable ways to keep your food safe and your wallet happy. From mason jars to cast iron, glass bowls to bulk beans, they...

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There comes a time, every so often, when a man looks at the unruly wild just beyond his porch and feels the old ache of Eden. Not the grand paradise, no—but something simpler, humbler. A patch of earth that minds its manners. A bit of order wrested from the green chaos.

This past week, me and a good fella named Miguel laid hands on the front yard like two preachers at a tent revival. We weeded and cleared, pulled back thorn and vine like casting out evil spirits. Japanese Maples st...

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Y’all, hold onto your berets—Cornbread & Buttermilk are heading to Paris!

In this whimsical new episode, Cornbread takes a leaf from Jed Clampett’s book and swaps his rocking chair for a sidewalk café in Saint-Germain. With Buttermilk by his side and Julia Child in his heart, he’s fixin’ to trade collard greens for croissants and see just what the fuss is about at the oldest café in town—Le Procope. Their mission? A piping hot bowl of French Onion Soup, rich with memory and melted Gruyère, just like the one Ju...

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Down in the shadowy green thickets of a Bourbon Island morning, where the orchid vines twist like old secrets and the air is thick with promise and perfume, a boy once climbed up to meet a bloom. He had no gloves, no knife, no bookish learning. Just nimble fingers, sharp eyes, and a mind that paid attention. Edmond Alba — born into bondage, orphaned by cruelty, forgotten by history — touched the heart of the vanilla orchid and showed it how to love by hand.

What he gave the world was not just flav...

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“Good mornin’, Buttermilk — and good mornin’ to all y’all listening under this wide July sky. We’ve had a stretch of beautiful thunderstorms this week — the kind that come on like a hymn, with thunder grumblin’ in the distance and lightning flashin’ like God takin’ photographs. And I’ll tell you, Buttermilk, it carried me straight back to my barefoot summers in Georgia.

I remember sittin’ on the carport, legs dangling off the edge, a wedge of watermelon in hand. I’d watch those storms roll in from the piney hills, all while spittin’...

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Somewhere between the hush of Spanish moss and the gospel hum of cast iron cooling on a windowsill, the South whispered her secrets into the hands of cooks who were listening. Hands that learned to measure by memory, taste by touch, and stir with a reverence born of stories told over supper.

In this episode of Cornbread & Buttermilk, we gather around the table to honor the 2025 Southern recipients of the James Beard Awards—those rare culinary conjurers whose dishes carry the weight of memory, history, and heat. These aren’t just chef...

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There’s something about a hardbound cookbook that feels like it was meant to outlive you 

It doesn’t blink or chirp or scroll—it just sits there, waiting for your hands and your hunger.

This week on Cornbread & Buttermilk, we open the pages of Cook’s Illustrated 2024, a quiet masterpiece wrapped in a bow and gifted with love—from Baby Greg to Buttermilk, on a day when the candles flickered a little warmer and the kitchen smelled like gratitude.

This book ain’t just a cookbook—it’s a witness...

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There are places where the ocean isn’t just water, but memory — long, blue, and endless. Bermuda is like that. A stone in the Atlantic, not large, not loud, but full of stories. The kind of place where the past doesn’t lie still, it shifts with the tide. And so we went — Cornbread and Buttermilk — looking not for escape, but for a kind of remembering.

Our suite overlooked the sea — a high, quiet room where morning came gently and the wind smelled of salt and hibiscus. Below us, the beach stretched ou...

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The sun’s dipped low now, casting that long Southern light where everything—every weed, every wild bloom—seems touched by gold. And as we close this chapter of Cornbread & Buttermilk, our hands may still be clean, but our hearts are dusted with the rich earth of intention.

Martha gave us the steps—the calendars, the cuttings, the clean lines and garden gates. But it’s the land itself, and the love we lay upon it, that will do the growing.  Maybe that’s what makes a garden more than a place—it beco...

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Now, sugar, I been tellin’ folks for years—you don’t get skin like Buttermilk’s from no fancy jar on a department store shelf. No ma’am. That glow don’t come from a bottle; it’s simmered low and slow in a cast iron pot, stirred up with love, laughter, and the kind of greens that whisper to your cells like a gospel choir on Sunday mornin’.

‘Course, Buttermilk’s got her lil’ rituals—creams she swears by and water she sips all day—but the real secret? It’s what goes on her plate, an...

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Now back in the day, folks didn’t need no fancy scores posted on the wall. Mama could take one look at a kitchen and tell you quicker than a June bug on a porch light if it was fit to eat from. She used to say, ‘If the kitchen ain’t clean, the food can’t be trusted, and that’s the Lord’s honest truth.’ These days, the health department does that job for us. They start every restaurant off with a bright, shiny hundred points, and for every greasy stovetop, forgotten hand...

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“In these parts, luck is a slippery thing—more like a snake than a song. Folks will grip a rabbit’s foot ‘til the fur wears thin, or wear out a pew praying to a God they ain’t spoken to since the last hard winter. All for the hope that today, just today, their horse will outrun the devil waiting in the last turn.

They say a good horse is hard to find—harder still than a good man. And even the ones that shine like silver on race day can stumble...

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“Well hey there, friends — welcome back to Cornbread & Buttermilk, where every story’s seasoned with a little love and a whole lotta flavor. Today, we’re steppin’ out under the open sky, right into the heart of Canton, Georgia, where the Farmers Market is about to swing open its gates and set the town abuzz. There’s somethin’ mighty special about food that comes straight from the earth to your table — fresher, cleaner, and full of life, just the way the Good Lord intended. So pull up a chair, pour yourself a glass of sweet tea, an...

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They say just ’fore sunrise on Easter Sunday, when the dew clings like lace to the dogwood blossoms, and the whip-poor-wills hush their call, a long-eared shadow slips through Bean Creek Holler. No sound but the soft thump of paws on pine straw, no witness but the mockingbirds and the moon.

Out behind Auntie Lou’s house—past the henhouse, past the clothesline that always smells of lye soap and lavender—you’ll find a basket sittin’ like it sprouted from the earth itself. Woven of cane and honeysuckle vine, it’s filled with...

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Spring has come to Georgia like a hymn on the breeze—dogwoods in bloom, festivals in full swing, and treasures hidden in the holler. In this episode of Cornbread & Buttermilk, we wander through fairs, feasts, and a secret or two buried just beneath your feet.

Truffles first Christmas 2025, classics 1940’s cinematic.

Memories song

Delta Blues

Disclaimer:

Cornbread & Buttermilk is all about sharing stories, traditions, and the wisdom of the Southern kitchen and raising a puppy, but we are not...

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 Down at the bend where the road splits—one way toward comfort, the other toward change—there’s a little table set for supper. The lace is old, the candles flicker low, and the scent of something creamy and sinful hangs in the air like a whispered memory. That’s where we find ourselves today, sittin’ knee to knee with temptation in the form of a heaping bowl of Fettuccine Alfredo.

But this ain’t the Alfredo of your mama’s Sunday dinner or the kind that made you loosen your belt and swear...

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Deep in the Southern woods, where the land itself keeps its secrets, the Black walnut tree stands like an old sentinel, its roots tangled in the past, its fruit bitter and rich as memory. Folks used to crack those stubborn shells by the fire, their hands stained dark as if marked by the knowledge of something ancient, something almost forgotten. But what if that old-time staple, once a necessity, now an afterthought, could find its way back to the table—not just as a relic, but as a key to a long and he...

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The old folks knew things science is just now catchin’ up to. Remedies whispered from porch swings and pinewood kitchens, passed down in the language of cast-iron and calloused hands. And in the heart of every cure—something golden, something ancient.

Turmeric, they called it. A root dug from the earth, sharp on the tongue, warm like a memory. Granny swore by it for achin’ joints and tired bones, stirring it into stews and steeping it in teas. Not just for flavor, no—this was medicine, the kind that don’t come in bo...

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The past lingers in the South like the scent of something slow-simmering on the stove—rich, deep, impossible to ignore. History doesn’t just live in books here; it rides the wind through the Spanish moss, it hums in the cicadas’ song, it turns up unexpected, folded into an old recipe or tucked inside a letter from long ago.

Buttermilk’s been savoring the latest mailing from History By Mail, a collection of stories and artifacts that bring the past right to your fingertips. This time, it’s about Lady Bird Johnson—th...

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Since we are focusing on Blue Zone-inspired meals with a Southern twist, how about a Sweet Potato and Black-Eyed Pea Bowl? It’s hearty, plant-based, and pulls from Southern staples with a Blue Zone flair.

The black-eyed peas whole would be just right! The whole peas add a nice, toothsome texture that balances the softness of the roasted potatoes.  After simmering them with garlic, onions, and a splash of apple cider vinegar, you can spoon them over the brown rice, top them with a dollop of collard greens, and tum...

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 Have you ever wondered what it takes to add a few more good years to your life without giving up the foods that taste like home? In this episode, we’re serving up a heaping helping of Blue Zone wisdom with a side of Southern comfort. From the cornbread of Loma Linda to the walnuts and greens that pack a life-extending punch, we’ll uncover how simple ingredients and a few mindful changes can turn every meal into a recipe for longevity.

We’ll take you beyond the pages of Dan Buettne...

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 If life is a dance, then longevity is all about keeping in step—one joyful movement at a time. Across the world’s Blue Zones, from the sun-drenched hills of Sardinia to the serene shores of Okinawa, the secret to a long, vibrant life isn’t locked in a laboratory or bottled in a pill. It’s found in the rhythm of daily movement, the nourishment of whole, simple foods, and the connection to a life well-lived.

Today, we take a step into the wisdom of those who have danced their way past...

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There’s a certain magic in a sauce made from scratch, a whisper of fresh basil crushed between your fingers, the sharp bite of garlic mellowed by the richness of good olive oil, and the nutty warmth of toasted pine nuts coming together in perfect harmony. Pesto isn’t just a condiment; it’s a revelation, a bright green elixir that can transform the humblest dish into something downright extraordinary.

On this episode of Cornbread & Buttermilk, we’re stepping into the kitchen to craft this vibrant, herbaceous staple ourselves. No jars, no prese...

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I finally finished editing Episode 54 of Cornbread & Buttermilk, Season 2. In this episode, we reflect on the loss of two great Southern culinary giants: Nathalie Dupree and my mother, Mama Doris. Their passing came just a week apart, leaving an undeniable void in the world of Southern cooking. But both of them left behind something even greater, their wisdom, generously shared with anyone who asked. The Southern kitchen is richer for having known them, for the kitchen was their stage.

Mama Doris was the spark that lit my passion for Southern culinary...

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“The price of food these days feels like a bad dream whispered on a sweltering summer night—a shadow creeping over the kitchen table, turning even the humblest meal into a luxury. But here in the South, we know how to make something out of nothing. On today’s episode of Cornbread & Buttermilk, we’ll reckon with the sharp sting of inflation, that silent thief at the grocery store. But fear not, because Buttermilk’s here with a heart full of kindness and a head full of wisdom, sharing the sort of money-saving tips that...

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In the shadowed corridors of Georgia pines, where rivers run deep and history clings like morning mist, a man of quiet conviction once rose from the red clay of Plains to shape the destiny of a nation. President Jimmy Carter—peanut farmer, statesman, and servant of peace—left behind a legacy as enduring as the rivers he loved to fish.

This week, Cornbread & Buttermilk begins its second season with a tribute to Georgia’s most humble son. We’ll recall his legendary barbecues, with ribs and Brunswick stew prepared by the famed Sc...

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Well now, the holidays have passed, leavin’ behind the echoes of laughter, a tangle of ribbons, and maybe a button or two straining on our Sunday best. January has a way of sneakin’ in, quiet as a cat on a porch rail, remindin’ us that indulgence always comes with a reckoning.

But down here, we don’t see that reckoning as a punishment—it’s a chance to reset, to honor the bounty of the land in ways that nourish not just the body, but the soul. Today on Cornbread & Buttermilk, we’re takin’...

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“As the holiday table begins to take shape, visions of golden crusts and savory scents dance in the air. This week, Cornbread & Buttermilk steps beyond tradition, trading the predictable ham and turkey for a centerpiece as grand as the season itself: the regal Pork Crown Roast.

We’ll explore its European origins, drape it in Southern hospitality with a cornbread stuffing kissed by Andouille and pecans, and crown it with wine pairings to make your heart sing. This is the dish that whispers celebration, turning simple moments into memories.

So...

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In the South, a kitchen is more than a room; it’s a sanctuary, a place where secrets simmer and stories rise with the steam of a well-loved pot. As we near the season of giving, there’s no finer gesture than choosing a gift that honors the alchemy of a cook’s hands—the ones that knead, stir, and conjure something close to divine.

Today, we’re wandering through a landscape of treasures for the culinary soul. From hand-hewn bowls shaped like the whisper of a craftsman’s blade to pestos born...

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The holidays settle over the South like a dusting of sugar on a warm pecan pie, sweet and just a little bittersweet, stirring memories of simpler times. In this special episode of Cornbread & Buttermilk, we’re taking you on a journey through the heart of a Southern holiday. Join us as we sit down with blues musician Edward Phillips, whose soulful melodies echo like wind through moss-draped oaks, steeped in the rich traditions of Low-Country cuisine and holiday revelry.

Edward shares his cherished jambalaya recipe, a dish so full of spice an...

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 There’s a certain magic that descends over a Southern holiday table, a blend of candlelight and clinking glasses, where the stories flow as freely as the spirits. This week on Cornbread & Buttermilk, we’re tipping our hats—and our glasses—to the art of the perfect holiday cocktail. From the sinful sweetness of bourbon-laced nog to the crisp tang of a citrus punch, we’re dusting off the family recipe box and stirring up something special.
Speaking of family, Sherbert, the culinary cat of the South, will make his pick for the holiday...

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We started with 22 Thanksgiving dessert ideas, narrowed it down to a list of 10, and then left the final decision to a one-eyed ginger cat named Sherbert. He made his pick straight from the bucket list of 10 delicious desserts.
Curious which dessert Sherbert chose for us to make this Thanksgiving? Tune in to Episode 46 of Cornbread & Buttermilk!

Truffles first Christmas 2025, classics 1940’s cinematic.

Memories song

Delta Blues

Disclaimer:

Cornbread & Buttermilk is all about sharing stories, traditions, and the wi...

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“This Thanksgiving, let Cornbread and Buttermilk be your guides to the heart of a Southern holiday table. In this special episode, we’re serving up timeless traditions, family stories, and the recipes that bring them all together. From the secrets to the perfect cornbread dressing to the sweet nostalgia of a pie that tastes just like Grandma’s, we’re sharing everything you need for a truly memorable feast. Whether you’re a seasoned cook or just love the stories behind the food, this ultimate Thanksgiving guide will leave you hungry for more.”

Truffle...

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“Today, we remember Mrs. Linda Gail, a Cornbread cousin from the start—a soul who found her place right here in our stories, our laughter, and our recipes. She followed Cornbread and Buttermilk faithfully through every episode.  We are her family, and in true Southern spirit, when it came time to say goodbye, her family didn’t just gather a few chairs around a table. They prepared a meal as grand and generous as her own spirit, feeding not only the family but over a hundred friends and kinfolk who came to her memoria...

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“Today, Buttermilk and I are taking you along to the wild heart of Dukes Creek, where the fish are sharp, and the rules are sharper. This isn’t a place where you keep what you catch—but if you wander over to nearby Smith Creek, you just might find yourself with a trout worth keeping. Stick with us through the cast and the quiet, and we’ll share a skillet recipe that does justice to a fresh catch, the kind of meal that comes alive with nothing more than a hot skillet, a little b...

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“Long before Halloween turned into a carnival of costumes and candy, it was a night steeped in shadow, rooted in Celtic soil where bonfires flickered against an ink-black sky, calling forth spirits from beyond. From these ancient rites and whispers of the Otherworld, a tale was born that would spread across time and continents—changing with each era but always laced with mystery. Now, Halloween is part celebration, part superstition, and maybe, just maybe, still haunted by the echoes of those who first lit fires to keep the dark at bay. Join us as w...

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As the first chill of autumn crawls through the pines and smoke from the chimneys rises, there’s nothing quite like a steaming bowl of chili and a skillet of cornbread to pull you back to a simpler time. But when Robbie Montgomery served up her cornbread to a hungry Tina Turner in the 1960s, it wasn’t just about feeding a legend—it was about preserving a piece of the South’s soul, a recipe passed down through hands that have felt joy, pain, and a touch of the unknown.

Look for...

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 Life in the South has always been about more than just fried chicken and Bar-B-Q. It’s about preparation, too—about knowing that the same winds that carry the scent of honeysuckle can also bring storms. With the recent hurricanes reminding us how quickly disaster can strike, we’re turning our focus today to something every family should have ready at a moment’s notice: a well-stocked Go Bag.  We hope you will listen to Cornbread and Buttermilk’s disaster preparedness episode, and share it with a loved one, or a work colleague.  Sit down and...

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“Up in the wild, untamed hills of North Georgia, the land has a way of keeping secrets—secrets whispered through the roots of ancient vines that clutch the red clay soil like an old soul hanging on to its last breath. It’s a place where the grapes ripen under a merciless sun, and each bottle of wine tells a tale—some sweet, some bitter, but all of them true. Today, we take you on a winding, dirt road journey through these vineyards, where time moves slow, but the stories age like good wine—ric...

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The blackberry pie was famous in these parts, but not for the reasons folks let on. Granny’s secret wasn’t just in the ripe fruit or the perfectly flaky crust—no, it was the bottle she kept hidden on the high shelf, just out of reach. A splash of something dark, potent, and forbidden went into every pie. But no one dared ask, not after old Mr. McCravey got a little too curious and couldn’t quite remember how he ended up under the Black Walnut tree at midnight, a slice of blackber...

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Ellijay isn’t just a town nestled in the hills; it’s a place where the cool mountain air mixes with the scent of apples like a quiet conversation between old friends. The apple trees stretch out across the foothills, row after row, their branches heavy with fruit, as if they’re holding secrets they’ll only tell if you listen closely enough. The Blue Ridge Mountains stand guard, like they’ve seen this all before, and perhaps they have.

We’ll walk through these orchards soon, where the farmers, with their callou...

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Southern hospitality is like a well-seasoned cast iron skillet, passed down through generations. It's not just a matter of saying “Hey y’all, come on in!” — it’s about the food you lay on the table, the stories you share, and the warmth that lingers long after the last bite. Down here, in the heart of fall, hospitality takes on a richer flavor, like sweet potatoes roasting in the oven, or a pecan pie cooling on the windowsill.  You see, food isn’t just food in the South; it’s a language, a secret code pas...

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Did you know that the humble pecan has secrets, superstitions, and stories as rich as its flavor? From predicting winter's wrath with the crack of a shell to protecting homes from evil with just a handful of nuts, the pecan has long been woven into the folklore of the South. Today, we're diving deep into seven little-known mysteries and traditions surrounding this Southern staple. Whether it's the Pecan Fairy who blesses your grove or the secret love spells whispered under its branches, these tales will make you see pecans in a whole new...

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"The sun is just beginning to rise over a sea of tents, grills, and flags waving proudly in the crisp autumn air. It’s game day in the South, and the parking lot is already buzzing with activity. You can smell the smoky aroma of sizzling ribs, hear the sizzle of burgers on the griddle, and feel the anticipation building as fans decked out in their team's colors gather for one of the South's most beloved traditions: the tailgate party. But this isn't just any tailgate — oh no, this is the real deal. We’r...

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"Ever wondered how Labor Day transformed from a workers' march in New York City to the ultimate three-day weekend filled with festivals and fun? In this episode, we uncover the surprising history of Labor Day and guide you through Georgia’s can’t-miss September festivals—from the early Oktoberfest in Helen to the lively celebrations in Augusta and Savannah. Whether you’re a history buff or just looking for your next weekend adventure, this episode is packed with stories and tips you won’t want to miss. Download now and get ready to celebrate...

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In this episode of Cornbread and Buttermilk, we dive into the art of making the perfect Meatloaf. Join us as we share the story behind the meatloaf Cornbread made for Momma Doris, explore the rich variety of regional meatloaf recipes, and uncover a true Southern classic meatloaf . We also take a journey back in time to discover that the oldest known recipe for meatloaf was found in an ancient Roman scroll. Plus, we discuss the abundance of rubs, sauces, and condiments that give Southern cuisine its signature flavor, many of which are crafted...

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In this heartfelt episode, we dive into the pages of a cherished family heirloom cookbook, graciously loaned to us by our loyal listener and hairstylist, Prudence. Among the timeworn pages, we discovered her late mother's thoughtful bookmarks on page 53, marking the way to a prize-winning Meatloaf recipe and the timeless comfort of Chicken and Dumplings. Our thoughts and prayers are with Prudence and her family during this difficult time.

We also embark on a journey to Sam Tate’s legendary “Pink Palace of Marble.” Have you heard of it? Perhaps you have y...

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"When our mother entered her mid-90s, we noticed her mealtime appetite was languishing. She picked at her food, often eating only half of what was on her plate. I thought back to the meals Momma used to make for my brother and I.  My mind conjured images of boiled shrimp, salmon patties with dabs of mustard on top, and, of course, juicy hamburgers on fresh sesame seed buns, lightly toasted and buttered with a thin spread of Duke's mayonnaise. She topped it off with a slice of red vine-ripened tomato and a p...

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"When our mother entered her mid-90s, we noticed her mealtime appetite was languishing. She picked at her food, often eating only half of what was on her plate. I thought back to the meals Momma used to make for my brother and I.  My mind conjured images of boiled shrimp, salmon patties with dabs of mustard on top, and, of course, juicy hamburgers on fresh sesame seed buns, lightly toasted and buttered with a thin spread of Duke's mayonnaise. She topped it off with a slice of red vine-ripened tomato and a...

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Join us on Cornbread & Buttermilk as we dive deep into the vibrant culinary world of New Orleans! In our latest episode, we highlight the renowned Chef Donald Link, the culinary mastermind behind Herb Saint Restaurant, Cochon Cajun Restaurant, and Cochon Butcher. Discover Chef Link's passion for Cajun cuisine, his journey in the restaurant industry, and the stories behind his iconic New Orleans establishments.

  Don't miss out on this mouth-watering episode that celebrates Southern food traditions and the innovative spirit of one of New Orleans' top chefs. Whether you're a foodie, a f...

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Culinary passion is the heartbeat of New Orleans.  Cornbread and Buttermilk explore the soul of Cajun and Creole cuisine. The air is thick with the scent of simmering pots, where onions, celery, and bell peppers—the holy trinity—meld into a symphony of flavors. Each bite tells a story, rich and complex, a dance of history and tradition. Here, in the cradle of the Crescent City, they uncover the secrets of a culinary heritage that is as vibrant as the streets themselves. From gumbo to jambalaya, and étouffée to beignets, this episode dives d...

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In the latest episode of Cornbread & Buttermilk, Buttermilk explores the vibrant restaurant scene in Charlotte, North Carolina, while Cornbread dives into the culinary delights of Greenville, South Carolina. You might be surprised at what they discovered! Plus, Cornbread takes on a unique culinary challenge: creating a gourmet meal from just four ingredients with the help of a chatbot called ChatGPT. Can AI really assist in the kitchen? Tune in to find out!

Truffles first Christmas 2025, classics 1940’s cinematic.

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The mystery of which came first will finally be revealed, ( The Peanut or the Goober)?  The rise of  Georgia’s prominence in peanut production is attributed to a botanist in Alabama.  Would you like to know how many uses there are for peanuts.  The answers await in episode 26 of Cornbread & Buttermilk’s, southern culinary stories.  Join in the discussion, who do you think has the biggest peanuts, Georgia or Virginia?  Cornbread would like to hear your Coca-Cola/Peanut stories too.  Have you ever got tickled and sneezed a mouth full of Coca-Cola while on a date? ...

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Cornbread & Buttermilk recall July 4th’s of the past.  They discuss the special meaning of the celebration, and why we celebrate with fireworks, parades, and food.  They call attention to the South’s contribution in winning our countries freedom from British rule, and taxation without representation.  Cornbread recalls the Swamp Fox, South Carolina’s original gorilla warfare General who drove the Red Coat insane, and disappeared into the Low Country Swamps.  We salute our countries Southern forefathers, Washington, Jefferson, and Madison, all great contributors  to the freedom that Americans enjoy today.  As they each took pa...

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Find photos from Cantons Farmers Market on Instagram, @Westernccain

Featured on todays Podcast, are, Chicken Whisperers Farm fresh eggs,  Kim Ledee’s, Southern Cake Shop,  Lollie Made, Home Made Dog Treats, Sweet Southern Elderberry’s pure honey,  Roc-Ken Acres, Antibiotic & Drug free, free range chicken eggs from Roxanne Jane’s free roaming hens,  also ask Roxanne about her fresh baked bread, Pleasant Union Farm’s, dinners and events,   Kyle Stewart’s Pure Wildflower Honey, Peacock Orchards, Pecan products,  Pearson Farm’s Georgia Peaches.  Finally, get ready for Peachfest.org, at Peachtree Center...

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This episode Cornbread & Buttermilk discuss the Southern winners of the James Beard Award for 2024.   They give their listeners tips for staying cool on hot southern summer days.  They go on a search for the elusive Silver Queen, a rare variety of sweet corn.   They prepare for an outing to the Saturday morning Canton Georgia farmers market, in the beautiful city of Canton Ga.  

For more information about the Canton Farmers Market, go to https://explorecantonga.com

Truffles first Christmas 2025, classics 1940’s cinematic.

Memories song

Delta Blues<...

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On this episode Cornbread and Buttermilk talk about Canton Georgia’s, First Friday Concert Calendar lineup.  Cornbread & Buttermilk watch the preparations for the Jimmy Buffet Tribute from their cafe table outside of Queenie’s Restaurant at 151 W. Main Street Canton Ga.   While enjoying Queenie’s hospitality Cornbread & Buttermilk look over their notes for the discussion about Dr. Steven R. Gundry’s book, The Plant Paradox.  This was in preparation for their discussion about the benefit of Polyphenols, and the foods that these natural occurring chemical compounds show-up in.  They will also look at the benefits...

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In this episode Cornbread & Buttermilk, tell what they have learned about the Southern Biscuit.  Cornbread gives his listeners a recipe for Lard biscuits, in which one can swap out butter if one prefers.  The southern biscuit is often overlooked in the culinary world.  Cornbread believes the neglect comes from cooks taking too many shortcuts in preparing these delightful components of the Southern traditional table.  To truly appreciate the unique experience Cornbread believes one must first eliminate the distraction of a meal, and concentrate on acquiring the best quality biscuit ingredients.  White Lily all purpo...

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Monday will be Memorial Day.  Cornbread & Buttermilk would like to thank those who gave their lives so that Americans can continue to enjoy freedom.  We are grateful to be born Americans.  It does not matter how our ancestors got here, or who they were.   It doesn’t matter where they came from, what they came with, or what they left behind.   It only matters that they came, they stayed, and they built something better than what they had left behind.  My ancestors harnessed a wild land.  However, they first had to harness the wildernes...

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In this episode Cornbread & Buttermilk talk about their recent trip to Bermuda, and the surprising connections to Virgina tobacco farming, in the Jamestown colony.  Cornbread meets chef Oscar in the 1609 Restaurant and they discuss chef Oscar’s preference for using heavy cream and butter in his cornbread muffins.   Cornbread found Southern food in every corner of the island.   Ending his stay while having a pulled pork Bar-B-Q sandwich with a  bowl of collard greens.  Cornbread concludes that Bermuda is a treasure trove of southern culinary experience.  Secluded in the cradle of an extinct volcano...

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Why buy a Zwelling kitchen knife?  What’s the difference in a Zwelling and a Henckel kitchen knife.  Find out where they are made, and more.
Want a flower that’s easy to raise, gorgeous to the eye, and a scent that will intoxicate your dinner guest when you put these cut flowers in your favorite vase.  Learn more about the peonies.

Truffles first Christmas 2025, classics 1940’s cinematic.

Memories song

Delta Blues

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Cornbread & Buttermilk is all about sharing stories, tradition...

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We have a very sweet story for our listeners.  Actually, it’s several sweet stories about some vintage Soda Fountains in Alabama.  We were reading, an Alabama Life & Culture, from September, 2003.  When we ran across an article about Alabama’s vintage Soda Fountains, many over 100 years old.  We decided to share our findings with our listeners.  So they might plan a refreshing road trip to “ Sweet Home Alabama”.  Lot’s  to see in those lovely old town squares.  I’m sure you will find at least one of these historical landmarks will fit nicely in your summe...

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On today’s episode we talk about the 150th Kentucky Derby, our favorite trainers and horses, and wait for it, Burgoo Stew!  That’s right we give the secret recipe for Burgoo Stew.  This  ancient recipe has travel over 150 years to be revealed here on the Cornbread and Buttermilk podcast.  So get your note pad, and a fast writing pencil.  You won’t need your  official Cornbread & Buttermilk Decoder ring for this episode, so sit back relax.  We also give a bonus ingredients list for the famously delicious, Hot Brown.   The most famous dish of the Br...

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In this episode we talk about some of our favorite restaurants in Canton Georgia, and we also talk about some we’ve yet to try.  We discuss the impact that Zach Kell has had on Canton’s  dining scene.  We express our apologies for not yet visiting POPS, (Palermo’s Original Pasta & Sandwiches).  We hope to visit P.O.P.S. Soon.  We are delighted that Andy and Amber chose Canton and the beautifully restored Jones Building for their restaurant and gift shop.  We can’t wait to see what products they have imported from...

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In this episode we talk about Thomasville, one of Georgia’s Hidden Culinary Gems.   We found the oldest restaurant in Georgia there.  The Plaza Restaurant & Oyster Bar opened in 1916, and is still open today.  They have a cocktail lounge, and indoor and outdoor seating.   They serve lunch and dinner they are at 217 Broad St. 
  The Sweet Grass Dairy Cheese shop at 123 S. Broad St.  Has a nice menu, and Charcuterie Boards.  Buttermilk wants to try their Pimento cheese.  
Jonah’s at 109Jackson St.  Is a sea food restaurant.  They have Shrimp a Grits.  Peanu...

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Cornbread & Buttermilk entered the 35th Helen Trout Tournament held on Saturday March 30th.  Arriving 2 days early so we practice our casting, in case we’re had gotten rusty.  We had a comfortable stay in the Unicoi lodge.   We discuss beloved vintage bamboo fly rods, and cooking Trout the Ernest Hemingway way.   Corn bread mentioned the book ‘Basque Country , a culinary journey through a food lovers paradise,´ by Marti Buckley.   Marti Buckley is a southern chef and writer from Alabama.   She has nice twist on cooking trout in her book, the recipe was also published i...

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In this episode we bring you some updates about last weeks Easter Episode, and also we update you on a new Dolly Parton cast Iron skillet from Lodge.  We talk about the upcoming Golf Tournament in Augusta Georgia, The Masters Tournament.  We give a little history that we ourselves learned as we delved deeper into the history of the famed international tournament.  It was the brain storm Georgia’s famous golfer, Bobby Jones.  Try and guess the price of a pimento cheese sandwich at the tournament.  You won’t believe how much it is.
W...

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 Cornbread & Buttermilk are reminiscing over childhood Easter’s in the Deep South.  Find out what Easter was like at Maw-maws house.   They recall how dressing for Easter was a part of southern culture.  Azaleas and Dogwood trees, were the backdrops for family photos.  Of coarse there were the Easter Egg Hunts held on emerald green manicured lawns.   The azalea bush made a perfect hiding place for the treasured Golden Easter Egg.  From pound cake, to coconut cake, and sweet potato pie,  Easter’s in the south was a sweet affair for decerning palates.   The secret fo...

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Episode 10 where we discuss Hot  Sauce, B-B-Q Sauce, and the wizardry behind the southern formulas.  We reveal the 5 distinct regional styles of B-B-Q sauce we found.  Learn how the first commercially produced B-B-Q grill came about.  Find out what the Scoville  heat scale can tell you about your hot sauce.  Find out where Cornbread thinks the Origins of the south’s B-B-Q sauce came from.  Learn where Tabasco sauce is made, and why it may be vulnerable to future Hurricanes.  We talk about Georgia’s own Lane’s B-B-Q & Hot sauces.    

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In this episode we travel to the Sautee Nacoochee Valley in White County Georgia where we travel back in time to the Historic Hardman Farm, and the Nora Mill Grainery.  We learn who the Anna Ruby Falls was named for, as well as who built the glimmering white red roofed gazebo on top of the Sautee Nacoochee  Indian mound.  We got to meet the young man who grinds corn meal on a 150 year old French Burr grindstone that weighs 1500 lbs.  We met friendly docents in period costumes who gave us a guided tour back...

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Truffles first Christmas 2025, classics 1940’s cinematic.

Memories song

Delta Blues

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Cornbread & Buttermilk is all about sh...

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In this episode we talk about The Bland Family Farm in Glennville, Georgia where they grow the famous Vidalia Onions.  We give dates for the Vidalia Onion Festival.  We talk about our favorite place in Ball Ground Georgia to buy steak and bacon, as well as locally grown vegetables.  
We talk about our favorite church B-B-Q, Buttermilks Mother and Father were involved in the B-B-Q for decades.  Their legacy sees as many as 5000, people pass through the fellowship hall on the day of the B-B-Q.  It’s still going strong at the Oak Gro...

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In this episode we talk about our Valentine week, and our Valentine dinner.  We discussed spring gardens and seed selection.   Buttermilk found the best selection of southern seed companies for southern gardeners, and she shares her findings with our Cornbread Cousins, and Buttermilk Buddies.  We hope you enjoy the program, and if you do please consider sharing our podcast with a friend or  family member.  We get our most loyal listeners from our the episodes you share with friends and family.  
As always, thank you for listening, and God Bless you all.
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In this episode we discuss what Valentine means to us, and Buttermilk has discovered a wealth of chocolatiers hiding in some beautiful southern towns that you may want to visit, so this promises  to be a show you won’t want to miss.   Please share the show with your family and friends, it means a lot to us and helps us decide what our listeners would like to hear more of.  We appreciate our listener and want to offer more of what they want to listen to.

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An introduction to the Cornbread & Buttermilk Podcast, and the legend of its origins.  The Cornbread & Buttermilk Podcast is where we discuss the culinary uniqueness of the Deep South.  Our mission is to explore the culinary origins of the southern kitchen, while sharing our passion for recipes from the south’s agrarian past.  We bring stories, recipes, book reviews, and tips for the kitchen garden.

In this episode, 

Buttermilk sets the stage as Cornbread takes us back to where it all began. Cornbread spins a tale that’s deeper than Georgia’...

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This episode is a continuation of the book reviews from episode 4, season1.  In this episode I give Edna Lewis’s formula for Making Baking Powder (without Aluminum).    I review Jennifer McLagan’s book, FAT.   We talk about cooking with fat.  We Discuss making homemade butter, which is covered in McLagans book.   I mention two more books by McLagan, Bitter, and Bones.  We discuss Chicory, and more specifically Radicchio which I explain how I cook it to make it less bitter.  I review an illustrated children’s Book titled, Mr. Okra.  Buttermilk thinks it’s a great  book t...

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Cornbread & Buttermilk reveal their cast iron cookware preferences.  Find out Buttermilk’s secret for buying the world’s most expensive cast iron cookware for Pennie’s on the dollar.  Listen and learn.
They review a classic by Lodge, and compare it to Walmarts backpacker trio, and Kohl’s modern design skillets.  Who makes the best?   The answers inside

Truffles first Christmas 2025, classics 1940’s cinematic.

Memories song

Delta Blues

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Cornbread & Buttermilk is all about sharing stories, traditions, and the wisdom of the Souther...

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In this episode Corn Bread and Buttermilk discuss their favorite cook book authors.
Buttermilk talks about Nathalie Dupree’s books, and her cooking school in Atlanta Georgia, while Cornbread talks about Dr. Jessica B. Harris’s book, High on the Hog.  They also have a lively discussion about Chef Edna Lewis, and Scott Peacock’s Big Baking Soda secret.

Truffles first Christmas 2025, classics 1940’s cinematic.

Memories song

Delta Blues

Disclaimer:

Cornbread & Buttermilk is all about sharing stories, traditions, and the wisdom of...