Flint corn: the Indigenous staple crop making a comeback

Flint corn — it’s the kind used to make hominy and cornmeal.

It's been a staple for Native communities in Minnesota for centuries, but colonization has removed it from Indigenous stewardship and care.

Now, thanks to heirloom seed savers and the land back movement, it's being returned to Native tribes and land.

Beth Dooley is the author of “In Winter’s Kitchen.” She shared more about the history and importance of flint corn along with a cornbread recipe on this week’s Appetites.

Listen to the full conversation by clicking play on the audio player above and check out Beth Dooley’s cornbread recipes below.

Cornbread

Ingredients

• 2 cups cornmeal

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 ¹/₂ cups buttermilk or plain yogurt

• 4 tablespoons unsalted butter, melted

• 1 large egg

• 2 tablespoons honey or maple syrup

Note: This can be made with any kind of cornmeal — coarse ground polenta, fine ground cornmeal, and masa (nixtamalized ground corn). The difference will be in the texture and flavor. This recipe is also wheat-free and gluten-free. It relies on plenty of butter, but a good oil (olive, hazelnut oil, or sunflower oil) can be substituted, too.

Directions

Preheat the oven to 375 degrees. Heavily grease a 10-inch baking dish or skillet with the butter.

In a large bowl, whisk together the cornmeal, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, butter, egg and honey.

Pour the batter into the prepared pan. Bake until the cornbread is firm and toothpick inserted into the center comes up clean, about 20 to 25 minutes. Serve warm.

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