cheryl
Administrator
Staff member
Kernels of Truth About Corn - Bitter Southerner
North Carolina chef Hadassah Patterson takes a close look at the origins and resilience of “Indian corn.” She also includes some savory food memories and an original recipe for hot water cornbread with smoked chiles and roasted corn.
When people think of “Indian Corn,” they tend to envision autumnal tables: bi-colored ears with neatly peeled, dried husks, and variegated gourds alongside a cornucopia of plenty — evoking images of a harmonious gathering of unlikely neighbors.
Mmm-hmm. That was a short-lived historical notion at best and really the stuff of historical myth. I recall how my father would shake his head in disgust at perfectly decent corn “just sitting there,” not being used, even in the grocery store. He hated the idea of anyone wasting food, especially behind false notions.
North Carolina chef Hadassah Patterson takes a close look at the origins and resilience of “Indian corn.” She also includes some savory food memories and an original recipe for hot water cornbread with smoked chiles and roasted corn.
When people think of “Indian Corn,” they tend to envision autumnal tables: bi-colored ears with neatly peeled, dried husks, and variegated gourds alongside a cornucopia of plenty — evoking images of a harmonious gathering of unlikely neighbors.
Mmm-hmm. That was a short-lived historical notion at best and really the stuff of historical myth. I recall how my father would shake his head in disgust at perfectly decent corn “just sitting there,” not being used, even in the grocery store. He hated the idea of anyone wasting food, especially behind false notions.