Winter Heirloom Cornbread

Emily Woody

This cornbread recipe is slightly sweet, rich and buttery. You can use anyone of our freshly milled cornmeals for this recipe.


140 grams freshly milled cornmeal 

40 grams soft white flour

85 grams cream 

184 grams buttermilk or plain yoghurt

2 eggs

67 grams melted butter

2.5 tbsp sugar

1/2 tsp salt

3/4 tsp baking powder

1/2 tsp baking soda

Makes one 9” cornbread



Combine the cornmeal, cream and buttermilk. Let rest for 45 minutes to hydrate and soften the cornmeal.

At about minute 30 of the cornmeal rest, preheat the oven to 450 f. 

Melt the butter over low heat in your 9” cast iron skillet (ideally you will use this skillet to cook the cornbread in). If you don’t have a 9” cast iron pan, melt the butter on the stovetop, then transfer a small amount of the melted butter to the 9” baking pan you will be using for the cornbread.

Sprinkle a small amount of coarse cornmeal into your baking pan on top of the melted butter as a precaution against the cornbread sticking to your pan. 

While the butter is melting, combine the dry ingredients in a bowl and whisk together. 

Crack the eggs into a separate bowl and whisk thoroughly. 

Once the oven is preheated, Combine all of the ingredients and mix thoroughly. Then add the cornbread to your greased pan and place on the middle rack in your preheated oven.

Bake for 16 minutes, or until the cornbread is golden brown on top.

Place the cornbread on a cooling rack and set a timer for 10 minutes. 

Once the 10 minutes is up, use a spatula to loosen the edge of the cornbread in your pan. Then place a plate on top of the pan, hold the plate in place and flip the pan over so the cornbread falls out onto the plate.