World’s Best Cornbread Recipe

Search the literature and you will probably find a lot of recipes claiming to be the "best cornbread recipe," but you won't find many that use Floriani red flint corn.
By William Rubel
December 2010/January 2011
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Revisit a piece of American culinary history with our best cornbread recipe.
PHOTO: JIM MACKENZIE


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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.

Ingredients:
2 eggs
2 cups buttermilk
2 cups fine or medium cornmeal
1 tsp baking soda
1 tsp salt
1 tbsp butter
 

Directions:

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








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