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 niacin-deficiency disease pellagra (known in Switzerland as Maiserkrankheit, or “maize-eater’s illness”). Interestingly, when corn is processed with lime, as in the making of traditional nixtamal for tortillas in Mexico, niacin is released and the corn becomes highly nutritious. The corn bread produced from this formula has a tight crumb, a golden crumb color, a somewhat dull crust color, and a unique aroma and sweetness provided by the corn.