World’s Best Cornbread Recipe

Enjoy ‘Floriani Red Flint’ grain corn in this classic American bread.

From the "Heirloom Gardener"
Fall 2017

  • Grain corn is more versatile than you may think.
    Jim MacKenzie

Total Hands-On Time: 1 hr

Preparation Time: 15 min

Cook Time: 45 min

Yield: 6 to 8 servings

Cornbread is central to American culinary history. The early settlers often depended on it. While today cornbread is largely a regional bread eaten mostly in the South, this has not always been so. For all of us outside the “cornbread belt,” this food is worth a revisit. ‘Floriani Red Flint’ produces an orange-yellow bread.

Use a finely ground meal for this recipe, or sift a coarser flour to produce a finer one. If you make your own butter, use the buttermilk. If you aren’t ready to bake when you make butter, you can always freeze the buttermilk for later use.


  • 2 eggs
  • 2 cups buttermilk
  • 2 cups fine or medium cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon butter


  1. Break the eggs into a bowl and mix well.
  2. Whisk in the buttermilk, cornmeal, baking soda, and salt.
  3. Pour into a lightly buttered frying pan and place in an oven preheated to 350 degrees Fahrenheit.
  4. Bake until the bread is firm in the middle, about 45 minutes.
  5. Turn onto a rack to cool.

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