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