Cornbread and Buttermilk, a Southern Puppy story.

Send us Fan Mail “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....

Send us Fan Mail “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...

Send us Fan Mail 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...

Send us Fan Mail 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. Ballad  Memories song Velma singing Disclaimer: Cornbread & Buttermilk is all about sharing stories, traditions, an...

Send us Fan Mail  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....

Send us Fan Mail 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, o...

Send us Fan Mail 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...

Send us Fan Mail 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 Histor...

Send us Fan Mail 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,...

Send us Fan Mail  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...

Send us Fan Mail  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 conne...

Send us Fan Mail 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 down...

Send us Fan Mail 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 share...

Send us Fan Mail “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 sto...

Send us Fan Mail 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 i...

Send us Fan Mail 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...

Send us Fan Mail “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 kisse...

Send us Fan Mail 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 treas...

Send us Fan Mail 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 throu...

Send us Fan Mail  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 dust...

Send us Fan Mail 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 ! Ballad  Memories song Velma si...

Send us Fan Mail “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 fo...

Send us Fan Mail “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...

Send us Fan Mail “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 t...

Send us Fan Mail “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....