I like a many-textured cornbread: crunchy on the outside, tender inside, with plenty of chewy corn niblets for added flavor. To get there, I’ve tried mixing fresh corn, frozen corn and canned corn into the batter. But better by far? Cornbread made with dried sweet corn!
This native American staple made it’s way into pre-Civil war kitchens, adding fresh summer sweetness to the winter table. Parboiled on the cob, the kernels were then removed, dried for days in the sun, packed in clean sacks and stored, just needing a soak to reconstitute. Continue Reading…