Fresh-picked corn gets all the glory, but it was corn cultivated for drying that sustained the native Abenaki people who first settled in the region now known as Vermont. Old heirloom varieties like one called Calais Flint Corn have made a resurgence. Vermont cornmeal shows up on restaurant menus throughout the state, including Black Krim Tavern’s jalapeno cornbread with pickled sweet peppers and pork belly, made with corn raised and milled in Randolph, the same town as the restaurant.
Special Dish: Jalapeno Cornbread
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