Painted Mountain Corn and Corn Bread

I grew painted mountain corn here at about 7000' in elevation. I planted it in March or April. It grew and froze back over and over again so many times that I wasn't sure if it would make it and planted some more just in case. I transplanted a few plants as well that I started inside, which really wasn't necessary. We had our last killing spring frost on June 10th. Throughout all of the frosts it just kept regrowing. I was hoping that it would be more tolerant to the 12F we got about the first week in June, but alas it had to regrow from the roots once again. It continued to try and grow and eventually did grow once it stopped freezing every night.

 Here are some of my Painted Mountain cobs.

 Seeds to plant in the spring from the longest skinny cobs.

All of the so so cobs had their kernels removed and put into jars. I finally got around to milling them to make cornbread.

Corn for corn bread.

 Those two and a half quart jars of Painted Mountain seed turned into this nice bag of corn flour.

It looks like it will make a couple batches of corn bread.

I also grew some glass gem corn that I got from Joseph Lofthouse as well as some from Native Seed/SEARCH. I had to transplant this to get it to make it in my climate as it takes a little bit too long for my climate. Last year my glass gem didn't even tassel before the fall frosts. This year it did great. I only had a few plants, but had 5-7 full cobs on the plants.

 Best cobs from about five plants. Notice the similar cobs that all came from the same plants. The smaller cobs were turned into corn flour with the extra Painted Mountain corn. The red cobs turned out to be popcorn and actually popped.

 It seems to grind just fine like the Painted Mountain. We'll see how the corn bread turns out.

Cornbread Recipe (Gluten Free):

2 cups cornmeal (or corn flour)
2 tsp baking powder
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
1/4 cup coconut oil (or shortening)
1 1/2 cup buttermilk
1/2 cup plain yogurt
2 eggs

Mix, bake (preferably in a greased cast iron pan) at 350°F for approximately 30 minutes. If it is too crumbly add 1 tsp xantham gum next time.