Oaxacan green is a heirloom corn variety with a complex nutty and earthy flavor, good for cornbread or, when nixtamalized, for tortillas. It is high in starch, so corn bread recipies using this stone-milled cornflour require no added wheat flour.
Oaxacan green - cornmeal, grits and polenta
Oaxacan Green corn is a centuries-old variety that is a favorite of the Zapotec peoples, utilized in their green tamales and tortillas.
This dent variety high in starch, making it ideal for polenta, grits, and cornmeal.
Whole kernels can be nixtamalized for masa to make green tortillas.