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Heirloom White Corn Makes a Comeback

Fine Cooking Issue 48
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Once an important staple grain to native Americans, Iroquois white corn has barely survived over the centuries. Its distinctive, nutty flavor was nearly lost to the modern easier-to-grow hybrid corn varieties. But now, Iroquois from the Cattaraugus Reservation in western New York State have reintroduced this heirloom grain in the form of roasted cornflour (fine cornmeal). Harvested by hand, lightly pan-roasted in a log cabin next to the corn fields, and milled to order, the flavor, texture, and freshness of this cornflour is nothing like ordinary cornmeal. The aroma alone tells you that anything you make with it—like corncakes or cornbread—will be special. Really, it’s that good. Iroquois Roasted White Corn Flour is sold in 5-pound bags for $15 plus shipping. To order, call 877-246-6337 or 505-986-0366.

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