The combination of cornbread and milk, particularly buttermilk, originated within communities in the Southern United States, spanning from Appalachian West Virginia to Texas. This practice developed not only as a means of utilizing available ingredients during periods of food scarcity but also as an enjoyable snack featuring both sweet and sour notes. African communities adapted corn and maize as substitutes for cassava, yams, and plantains. Coush Coush, or Creole Cornbread, is created from crumbled leftover cornbread soaked in milk, condensed milk, or buttermilk, and consumed either warm or cold, sometimes sweetened with molasses or sugar derived directly from cane. Our ice cream dessert version combines Sweet Buttermilk ice cream with Corn Meal Poundcake, accented by a Salted Honey Butter swirl.