Cornbread is central to American culinary history. The early settlers often depended on it. While today cornbread is largely a regional food 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 corn produces an orange-yellow bread. For this recipe (in truth, we don’t know if it really is the world’s best cornbread recipe, but we’re confident it must be in the running), use a finely ground meal 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 cups buttermilk
2 cups fine or medium cornmeal
1 tsp baking soda
1 tsp salt
1 tbsp butter
Break the eggs into a bowl, mix well, and whisk in the buttermilk, cornmeal, baking soda, and salt. Pour into a lightly buttered iron 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. Serve warm. Serves 6 to 8.
For more on a cornmeal variety we recommend for this cornbread, see Floriani Red Flin Corn: The Perfect Staple Crop