To order Rhode Island-style white flint jonnycake meal (which makes the best Southern-style cornbread), try “Gray’s Grist Mill”:http://www.graysgristmill.com/store/ or “Kenyon’s Grist Mill”:http://www.graysgristmill.com/store/. For northern-style cornbread, we recommend Arrowhead Mills.

“*East Coast Grill Cornbread*”:http://www.nytimes.com/2012/04/01/magazine/east-coast-grill-corn-bread.html (via the New York Times)

*Southern-Style Skillet Cornbread*
From Serious Pig, by John Thorne

4 ounces (about 1 cup) stone ground cornmeal
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 tsp kosher salt
1 large egg
3/4 cup buttermilk
1 tablespoon lard, rendered bacon fat, or peanut oil

1. Preheat oven 425°F. Add the fat to an 8-inch cast iron skillet and place in the preheating oven.

2. Combine the cornmeal, cream of tartar, baking soda, and salt in a large bowl. Whisk together the egg and buttermilk in a liquid measuring cup. When the oven is ready, dump the wet ingredients all at once into the dry ingredients, whisk until just combined, and let sit one minute. Remove the skillet from the oven, carefully pour the batter into the skillet, and return to the oven. Bake 20 minutes, then immediately flip the cornbread out onto a plate and serve.

Yield: 2 to 4 servings, depending whether you’re serving it as a main or side dish.