“Peace, No War” corn is more than a striking heirloom variety—it’s a living connection to the land, resilience, and the farmers who came before us. With its deep purple hues, this corn traces its roots to Ayers Creek Farm in Gaston, OR (now closed), where Anthony Boutard carefully stewarded its legacy. We were honored to receive seeds from him - and now you can enjoy the fruits of our farm's labor with this Peace, No War cornmeal for cornbread.
Makes 10-12 Servings
Ingredients
- 300g “Peace, No War” Cornmeal (1 bag from Source Farms)
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 ½ tsp Kosher Salt
- 1 cup Granulated Sugar
- 1 1/3 cup AP Flour
- 10 ea Eggs, Lightly Beaten
- 2 cups Vegetable Oil (or Melted Ghee or Pork Lard)
Directions
- Sift together all dry ingredients into a mixing bowl.
- Slowly stir beaten eggs into the dry ingredients, followed by oil or melted fat.
- Pour cornbread batter into a greased 9” cake pan or 10” cast iron skillet and bake in a preheated 350F oven for 30-35 minutes. Check the center of the cornbread with a toothpick, making sure the toothpick comes out clean. Allow to cool before removing from pan to slice and serve.
Notes
This recipe is delicious on its own or topped with a bit of honey and some flakey sea salt.
