ONTARIO IS THE largest producer of corn in Canada — we grow on average 63 per cent of Canada’s grain corn, the majority of which is used domestically. You can also find Ontario corn in animal feed, industrial products, ethanol and food for human consumption. A useful by-product of processing corn for ethanol is Dried Distiller Grains, which is used as a high protein livestock feed. Corn is so diverse — you can also find it in tortillas, salad dressings, mouthwash and even toothpaste!
This winter, choose corn for comfort food. Skillet cornbread is a great way to incorporate this useful grain product. Skillet cornbread is delicious when served with soups, stews or chilies, which makes it an ideal choice for a winter meal.
The skillet cornbread recipe uses cornmeal, which is made from grain corn. Cornmeal is prepared by grinding dried corn kernels, and comes in several textures, including fine, medium, and coarse.
“When buying cornmeal, check the ingredient list and look for the words whole corn so you know the product you are purchasing is whole grain. Whole grains include all three parts of the grain kernel: the bran, the germ and the endosperm,” explains Lisa Mardlin- Vandewalle, a registered dietician and Ontario grain farmer.
This cornbread recipe is baked and served right in a cast iron skillet for a unique and fun presentation. This winter look for cornmeal on your grocery store shelf for an Ontario grown ingredient. •