Buttermilk

My grandma crumbles cornbread into buttermilk and eats it with a spoon like cereal. 

So did my mom...or she would eat it with Fritos.....

My dad would drink it, but i would never try it, however, i did taste some of this buttermilk and it was really nice! But, i'll stick with making biscuits and salad dressing and chicken and cornbread with it!

Baked goods - like I made cupcakes at the weekend that called for full fat milk, but I didn't have any...so I threw in some buttermilk, a splash of cream, some semi-skimmed & they came out fine! 

I have a red velvet cake recipe that calls for buttermilk.

So did my mom...or she would eat it with Fritos.....

Ugh! Just when I thought it couldn't get any more disgusting than that! 

One delicious way to use up all that buttermilk to marninate chicken in it! Regulary milk works fine too but I prefer buttermilk for this. You'll need lots of milk either. The result is tender, juicy chicken when baked!

Would just like to add, and maybe this is obvious, but do bread the chicken before baking. Coating chicken helps keep it moist. Also it's more aesthetically pleasing.

Here's a whole page of tempting recipes with buttermilk I found:
http://www.pinkofperfection.com/2009/10/ultimate-buttermilk-recipe-repository/

Homemade Creme Fraiche is on the list, interesting. The Cheddar Scallion Drop Biscuits sound good to me!

My local stores had no buttermilk so I ended up making my own with whipping cream in a sealed tupperware.  Then my husband and I shook the life out of it! It took alot of VERY vigrous shaking but it went from cream to whipped cream to cottage cheese-ish, and then there was suddenly a mass of butter and a bunch of buttermilk.  I drained out the buttermilk and kneaded the butter under running cold water to get the rest of the buttermilk out and then put it in a container (with honey - honey butter!).

But also...there are two kinds of buttermilk.  Regular and Cultured.  Cultured (with all those cool bacteria) is what alot of people are used to thinking of/using for baking and scrumptious frying.  Regular buttermilk that isn't cultured tastes mostly like skim milk. Its not sour, and actually good for you.