Just giving a shout out to
Carol Deppe's amazing recipe from her book The Resilient Gardener. I kind of took her word for it, went ahead and grew Abenaki Flint Corn, which turned out in my Zone 5b a super easy corn to grow. I shelled it with a butter knife, ground it using a high-speed smoothie blender (Vitamix, Nutribullet), so no new investments except a
cast iron skillet. Most corn bread recipes use half corn flour, half wheat flour. Hers is 100% corn. Other ingredients are butter, salt, eggs, baking powder. She has variants of the recipe for flour and dent corns. She is a big corn advocate because it's such a low labor grain.
I really did not expect to have usable bread that holds together on my first attempt. But that's what it is! The texture is pretty much like regular corn bread. It's not sweet because there's no sugar in it. Highly recommend her recipe and book!
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