So you did the cheese making thing and you have all this buttermilk leftover, because seriously, you only used like 1/4 cup of it, and it never comes in a small enough container. So now what?
CORN MUFFINS, DUH!
I pulled this off foodnetwork.com (I'm a big fan of the Neelys :)):
1 cup yellow cornmeal
1 cup all-purpose flour
1 package Active rising yeast *
1/2 cup granulated sugar
1 teaspoon salt
1 cup buttermilk *
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Preheat oven to 400 degrees F, mix everything together in a bowl, and put the batter into either muffin tins or just a square baking sheet (needs to have high sides, see picture below). Bake it for about 15 minutes, or until the top starts to brown.
* Note these are deviations from the original recipe. This is a pretty good example of what I mean when I say I like to improvise with what I have on hand; I had a ton of leftover buttermilk from the cheese making experiment, and had gotten active rise yeast in anticipation of baking, but had no baking powder. I've never made this recipe before, but the cornbread still came out great, if a little dense (I'm pretty sure I didn't do the yeast right).
Learning to work with what you already have is going to not only save you a lot of time and money at the grocery store, it will help you use up all that excess stuff you have lying around, and, as a bonus, will expand the amount and kind of recipes you will feel confident in tackling. There will be some failures, but it's all part of the learning process!
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