It's like cereal, but with leftover cornbread.
Cornbread and Milk Is the Southern Snack You’ve Never Heard About (Until Now)
Updated on Apr. 28, 2023
It can hard to wrap your head around just how huge the United States is. You can find unusual regional foods in every corner of the country, from New Orleans to Cincinnati. Every place has its own style, traditions and culture.
And that goes for food, too. Head to the heart of the Appalachian South for cornbread and milk, a simple snack that you can make with leftover cornbread. It might be the best thing we’ve heard about lately, though we’re not sure anything can beat the pineapple sandwich.
How Did This Become a Snack?
No one is exactly sure of its origin. Some people have theorized that cornbread and milk, also referred to as “crumble in” or “crumb-in,” was a way for farmers and their families to stay fed during food shortages. Others agree that it may have risen from southern people trying to revive stale or dried-out cornbread. Either that, or they were just looking for a way to give their glass of milk a little something else. I get it—we used to dip toast in our chocolate milk as kids!
Find the best cornbread mix for your baking style.
How to Eat Cornbread and Milk
Think of it as cereal. You take leftover cornbread and crumble it into a glass. Next, add your milk of choice. Traditionally, one would use buttermilk or fresh cow’s milk for a little bit of sweetness. Then, you just use a spoon and eat to your heart’s content (and before it gets too mushy).
Cornbread and milk is always served in a glass. Some add green onions, salt or pepper. Some even add a bit more sugar or honey, although we think premium homemade cornbread is the perfect amount of sweet. Whether this snack is old or new, we think it’s time you treat yourself!
Ways to Make Cornbread from Scratch
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Cowboy CornbreadThis cornbread is richer and sweeter than others I’ve tried, and especially luscious alongside ham and beans. —Karen Ann Bland, Gove, Kansas
Mexican CornbreadRamp up the heat and the flavor with this Mexican cornbread, simple to share and elevating a classic dish.
Cheddar CornbreadThis special cornbread pleases a crowd with its moist texture and big corn flavor. —Terri Adrian, Lake City, Florida
Skillet Herb BreadWe had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Appalachian CornbreadOn this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania
CornbreadGolden squares of buttery cornbread pair perfectly with any comfort meal. This cornbread is crisp on the outside with a soft, crumbly interior.
Corn MuffinsThis basic corn muffin recipe has accompanying directions for a sweet honey butter that can be slathered on top, which is especially delicious when the muffins are still warm.
Jalapeno CornbreadWhip up our spicy jalapeño cornbread with ease, blending the sweetness of fresh corn with the savory sharpness of cheddar and a spicy jalapeño kick for a delectably balanced treat.
Honey CornbreadNix the box mix for this homemade honey cornbread recipe. It’s comforting and complements savory dishes effortlessly.
Cheddar Corn Dog MuffinsI wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. —Becky Tarala, Palm Coast, Florida
Sweet CornbreadHomemade sweet cornbread is just the ticket for rounding out either a sweet or savory meal, making it the ideal complimentary side dish for everything from eggs in the morning to stews, fish, BBQ, or hearty roasts.
Creole CornbreadCornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Gluten-Free Cornmeal MuffinsServe these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho
Mini Corn Muffins with Spicy Cheddar FillingI’m an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa
Sausage CornbreadCornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.
Peppered CornbreadPretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. —Ila Bray, Pelham, North Carolina
Meat ‘n’ Pepper CornbreadIt suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho
Yogurt CornbreadMy husband doesn't like traditional Texas cornbread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
Moist Red Pepper CornbreadThe name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
