John fleer's buttermilk cornbread soup
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American cuisine
This recipe is found within <strong><a href=“https://www.amazon.com/Victuals-Appalachian-Journey-Ronni-Lundy/dp/080418674X/tag=food52-20”>Victuals</a></strong> by Ronni Lundy (Clarkston Potter, 2016), a cookbook which explores the people, places, and food of Appalachia. The recipe itself is the brainchild of chef John Fleer, a Piedmont native, and it's “a simple riff on the hill tradition of eating crumbled cornbread in buttermilk from a tall glass.” The day-old cornbread thickens and gives body to this comforting soup that you’ll enjoy just as much hot in the winter as you will chilled come warmer weather.
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