Corn Bread

Corn has Been a Staple Grain for Thousands of Years among the native peoples of the Americas and, for the past five hundred years, throughout Europe. It is no wonder that it found its way into bread making; during times of wheat shortages, many different grains were used to extend precious wheat flour and fill the bellies of the laboring peasants (a huge proportion of whom consumed little more than bread). Nutritionally, however, corn is deficient when eaten on its own, and can cause the ni