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Tuxepeño Corn Bread

$6.00

A Northern-style cornbread made with Mexican varietal corn grown in the American South.

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Flavor Notes: Buttery, toasted corn, lightly nutty

Crumb: Tender, moist, 

Perfect for: A side to a chicken roast, with hot honey, or to be enjoyed simply 

Why this pastry:

This pastry is one of the rare recipes in my vault that has barely changed since the very first time I made it. Apart from the corn itself, it’s exactly as it’s always been; because it was just about perfect from the start. With truly good corn, it sings. With the commodity version, it’s still damn good.

It’s rich and deeply savory, with a light, measured sweetness and a layered, delicate toastiness thanks to brown butter and the warm, nutty character of Tuxpeño corn. It’s the kind of cornbread that feels inherently good and inherently nostalgic: familiar, comforting, and quietly special every single time it comes out of the oven.


Ingredientsand Sourcing:Farm and Sparrow Tuxepeno Corn 

About the corn:  

“TUXPENO IS A LEGENDARY WILD MAIZE WHICH GROWS ON THE SHORE OF EASTERN NORTH CAROLINA AND VIRGINIA. THIS VARIETY IS FAMOUS FOR WITHSTANDING THE MOST BRUTAL TROPICAL WINDS, SO IT WAS A NATURAL CHOICE FOR PLANTING IN AN AREA WHERE GREAT CROPS OF CORN ARE OFTEN DESTROYED BY AUTUMN WINDS AND FLOODING BEFORE THEY CAN BE HARVESTED. THOUGH IT IS A WHITE DENT CORN, IT IS A LANDRACE WHICH MEANS IT IS STILL WILD AND WILL HAVE GREATER COLOR AND FLAVOR VARIATION FROM CROP TO CROP. TUXPENO’S ABILITY TO HOLD A LOT OF LIQUID WHEN COOKING MAKES IT PERFECT FOR COARSE MILLED GRITS THAT HAVE A SWEET CREAMY TEXTURE WITH A SUBTLE SMELL OF YELLOW CORN” -Farm and Sparrow




A Northern-style cornbread made with Mexican varietal corn grown in the American South.

Profile:

Flavor Notes: Buttery, toasted corn, lightly nutty

Crumb: Tender, moist, 

Perfect for: A side to a chicken roast, with hot honey, or to be enjoyed simply 

Why this pastry:

This pastry is one of the rare recipes in my vault that has barely changed since the very first time I made it. Apart from the corn itself, it’s exactly as it’s always been; because it was just about perfect from the start. With truly good corn, it sings. With the commodity version, it’s still damn good.

It’s rich and deeply savory, with a light, measured sweetness and a layered, delicate toastiness thanks to brown butter and the warm, nutty character of Tuxpeño corn. It’s the kind of cornbread that feels inherently good and inherently nostalgic: familiar, comforting, and quietly special every single time it comes out of the oven.


Ingredientsand Sourcing:Farm and Sparrow Tuxepeno Corn 

About the corn:  

“TUXPENO IS A LEGENDARY WILD MAIZE WHICH GROWS ON THE SHORE OF EASTERN NORTH CAROLINA AND VIRGINIA. THIS VARIETY IS FAMOUS FOR WITHSTANDING THE MOST BRUTAL TROPICAL WINDS, SO IT WAS A NATURAL CHOICE FOR PLANTING IN AN AREA WHERE GREAT CROPS OF CORN ARE OFTEN DESTROYED BY AUTUMN WINDS AND FLOODING BEFORE THEY CAN BE HARVESTED. THOUGH IT IS A WHITE DENT CORN, IT IS A LANDRACE WHICH MEANS IT IS STILL WILD AND WILL HAVE GREATER COLOR AND FLAVOR VARIATION FROM CROP TO CROP. TUXPENO’S ABILITY TO HOLD A LOT OF LIQUID WHEN COOKING MAKES IT PERFECT FOR COARSE MILLED GRITS THAT HAVE A SWEET CREAMY TEXTURE WITH A SUBTLE SMELL OF YELLOW CORN” -Farm and Sparrow