Making Chef Sean Brock's Cornbread
Easy, Delicious & Memorable
Chef Sean Brock has been a pivotal figure in my career, and the story of his passion for heirloom corn, innovative ideas, and cooking style resonates deeply with me.
His journey of discovering Jimmy Red Corn through a heartfelt mission to preserve Southern seed heritage takes me back to my own roots as a maker—connecting craft, tradition, and purpose.
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I have been working in the shop until very late.
Knowing I'd be working late, I prepared a meal that would last me the entire week, saving me time and effort each night.
I made some ground beef and bean chili. It was good, but it was missing something.
So, on the second night of my chili extravaganza, I decided I needed cornbread to go with it.
I was out of my usual fixings, so I headed to the store and grabbed Chef Sean Brock’s Jimmy Red Cornbread mix. You can find Jimmy Red at Whole Foods!
The process of putting it all together was straightforward, and the end result was a delightful addition to my meal. I encourage you to grab a bag and try it for yourself this week.
Jimmy Red Cornbread Recipe (makes a 10-inch Round Loaf)
1 package        Jimmy Red Cornbread Mix
2 ½ cups          Full Fat Buttermilk
2 Each             Whole Eggs
½ cup + 4 Tbsp Butter (or Lard or vegetable shortening)
A pinch of black pepper
A pinch of coarse salt
Preheat the oven to 450°F. Put a 10-inch cast iron skillet in the oven for at least 10 minutes.
Combine the cornbread mix with the black pepper, buttermilk, and eggs. Stir in the melted butter. Move the skillet from the oven to the stove, placing it over high heat. Add half of the remaining butter and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle.
Transfer back to the oven and bake the cornbread for about 20 minutes, until a toothpick inserted in the center comes out clean.  Brush the top with the last of the lard and sprinkle with the coarse salt. Serve warm, directly from the skillet.
Sean Brock’s cornbread story goes beyond food; it’s about paying tribute to the past and the generations who shaped it. His grandmother’s dedication to seed saving mirrors the way I approach my own work, especially with the care I put into crafting every blade.
Just like Sean came to crave to taste the flavors his grandmother grew, I’ve always sought to create knives that people will treasure, tools with a soul.
When he talks about tearing into that first piece of cornbread, I can almost feel that same pride and excitement I had when I first saw a chef use one of my knives in the kitchen.
For Sean, Jimmy Red Corn became a mission, a connection to his past, and a way to keep his entire family's tradition and legacy alive.
When I bite into that warm, buttery piece of cornbread, I’m immediately reminded of Sean Brock’s unwavering mission and the incredible impact he’s had on the food world.
Sean isn’t just a great chef—he’s a great person who leads by example, inspiring others simply by staying true to who he is and holding fast to the values he cares about deeply. He brings forgotten flavors back to life, showing us the beauty of tradition while pushing boundaries with every dish.
Chef Sean’s dedication inspires my own drive to create something truly meaningful—something that, like his cooking and innovative ideas, transcends being just a tool or recipe. It’s a deep connection to the people and the moments that came before us, reimagined and crafted for the future.
I had the incredible privilege of attending the grand opening of Audrey in Nashville a few years ago, and it was an unforgettable experience. It was a spectacular collaboration between Chef Ashleigh Shanti, Chef Sean Brock & East Fork Pottery. Every dish was served on the elegant East Fork plates and bowls. The atmosphere was warm and inviting, with every detail thoughtfully curated, reflecting Chef Sean's deep connection to Southern heritage. From the moment I stepped inside, I could feel the passion and creativity that went into every aspect of the restaurant.
All of this reminds me of what I strive to achieve with my knives. Each blade I craft is a blend of tradition and innovation, where forgotten materials are transformed into something with a lasting purpose. My hope is that every knife becomes a part of someone’s story—passed down, used, and appreciated over time. Just like the seeds that carry generations of history, my knives are meant to be more than just tools; they’re crafted to become heirlooms, connecting the past to the present and shaping future moments in the kitchen.
Recently, my Infinite No. 1 Mosaic Chef Knife went up for auction. Read more about that here.
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Thank you for reading! If you enjoyed this, feel free to share it, and I hope you have an amazing day ahead.
