Does somebody with a bit more knowledge of southern cooking or food history happen to know if the white corn popular in the south that is used to make white cornmeal and gritz is a variety bred by farmers in the past century or of if it was grown by native americans living there before the settlement of the south. Any input is appreciated even if you don't know the answer. Thank you.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)