Jimmy Red corn was a staple in Native American food in the Florida peninsula before making its way into moonshine and grits across Georgia and the Carolinas in the 19th-century. After bringing back the heirloom grain from near extinction, chef Sean Brock handed it over to Geechie Boy Mill in Edisto Island, SC to create a cornbread mix. The meal's natural sweetness makes it an ideal base for the southern staple and doesn't require any added sugar or flour. For the best results, prepare it with buttermilk and bake it in a screaming hot cast-iron skillet.
Sold out. Back in stock soon.