World’s Best Cornbread Recipe

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



From the "Heirloom Gardener"
Fall 2017

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.

Ingredients:

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

Instructions:

  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.