Why This Recipe Works
by Tim Chin
Nixtamalization is a chemical process that changes the color, flavor, and even nutritional profile of corn. Using nixtamalized corn in place of cornmeal in this recipe yields a nuttier, more complex cornbread. The bread develops an especially brown and rich-tasting crust where it comes in contact with the cast-iron skillet. In fact, we like the crust so much that we sometimes even serve the cornbread upside down.