By Anastasia Sinclair

Corn: varities will cross-pollinate unless planted in isolation or in succesion. Check days to harvest, plant in blocks, four rows thick. Save seeds from best ears for next year. Flour corn can be left on the stalk for a while (unless birds find it) or picked and shucked. Let the kernels dry on the cob or off on a screen or dry tray. Be careful of moisture and mold. We roast some of the flour corn; the students pick the kernels off into a cask iron skillet and we place this on fresh coals (best) or on a hotplate or in the oven (dry roast). Cook until the kernels burst (they will pop a little like popcorn). Best when they are not too dry yet. Add salt and eat right away! The students love to watch them burst.
We have a stone grinder and the students love to make corn meal. We turn this into tortillas and blue/red corn bread. Corn bread recipe for cast iron skillet:

4 tblspoon Fresh butter heated in skillet
2 ½ cups fresh corn meal
1 ½ cups all purpose gluten free flour
½ cup sugar
2 teaspoon baking powder
2 eggs
sour milk or yogurt (add vinegar to milk or get buttermilk)
2 teaspoon salt
Mix wet together and dry together and combine
Cook 30 minutes in oven at 375
Cut into small squares and serve fresh with a little honey from honey bear

Fresh corn: best eaten right off the stalk, fresh