Recipe - Crumblin

Buttermilk
Corn bread

Crumblin' is a traditional Texas dish/drink characteristic of the Texan's
penchant for "waste not, want not." In the early days of Texas statehood,
cornmeal flour was more readily available than wheat flour. Consequently,
corn bread was a prevalant dish in most households. There was always
leftover corn bread, and since most Texans had a family cow, buttermilk
from the cow was mixed with the bread into an interesting "drink." It's not
for everyone, but those who grew up during the Depression remember the
concoction well.

Pour buttermilk to fill a large glass 2/3 full. Then take freshmade or
dayold corn bread and crumble into glass of buttermilk. Let soak to
desired consistency and drink. One variation includes a tablespoon of
finely minced sweet white onions.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
Recipe by: Texas on the Halfshell ISBN: 0385179049

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 13, 1998