Game day isn’t just about the score … it’s about the spread. Sure, chips and dip have their place, but imagine setting down a skillet of golden cornbread that smells like home. That’s what happens when you bake with Longfellow Yellow Flint Corn Meal … Rhode Island’s own heirloom grain with a flavor that’s nutty, rustic, and just a little proud of its roots.

So here’s how we do it, step by step, no fuss:

Mixing the Heritage

Grab a big bowl and stir together:

• 1 cup Longfellow Yellow Flint Corn Meal
• 1 cup flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar

In another bowl, whisk:

• 2 eggs
• 1 cup buttermilk
• ¼ cup melted butter
• 1 tablespoon honey

Now pour the wet into the dry, give it a gentle stir … just enough to bring it together. Don’t overthink it; cornbread likes to be simple.

Into the Skillet

Slide a cast-iron skillet into a 400°F oven while you mix. When it’s hot, pull it out, grease it lightly, and pour in your batter. Back into the oven it goes for about 20 minutes, until the edges are crisp and the center springs back when touched.

Serving the Crowd

Cut into wedges and pass the plate. Pair it with chili, stack it under pulled pork sliders, or drizzle with maple syrup for halftime. However you serve it, you’ll see folks reaching for seconds before the next play.

The Invite

“From the fields of Rhode Island to the roar of the crowd, this cornbread is a huddle-breaker. It’s heritage you can taste, and it’s meant to be shared.”

Ready to Bake

Get your bag of Solid Rock Homestead Longfellow Yellow Flint Corn Meal from Made From RI and bring Rhode Island flavor to your game day table.

Or head straight to our smartlink for more local goods: Made From RI