In this offering, heirloom varietal Jimmy Red corn is mixed with the precise amounts of salt, baking soda, and baking powder to be a perfect starting point for phenomenal cornbread. With just some eggs, buttermilk, lard, and a bit more salt and pepper to taste, this bread guarantees to stun and satiate from its first fragrant whiffs out of the oven to its last crumbly bits in the skillet.
Jimmy Red corn has deep roots in the Native American culinary tradition of the present-day Florida peninsula. In the nineteenth century, it was popular throughout Florida, Georgia and the Carolinas, as its naturally high sugar content attracted enterprising moonshiners as well as cooks seeking the most delicious cornbread and grits. But by the end of the twentieth century, this once ubiquitous corn was nearly extinct. Celebrated chef Sean Brock and a dedicated community of farmers have led the charge to bring back this traditional staple, and Brock's collaboration with Geechie Boy Mill of Edisto Island, South Carolina has now made this heritage varietal available well beyond the low country.