Image module

Maize has been a staple food for centuries. It is the most planted crop in the Mexican region. The country grows more than 42 different types of maize, each of which has several varieties.


The word “maize” was originally Spanish, and comes from the word “mahiz” in the Arawak language of Haiti, and in the early 1600s it was not yet a common word in England. The settlers called it “Indian corn”, which soon got shortened to just “corn”.

Image module

RECIPE: Corn Tortillas

  • Prep Time:  20 Minutes
  • Cook Time: 25 Minutes
  • Yield:  15 to 18
  • Difficulty Level:  Easy/Intermediate

Homemade corn tortillas make the best-ever tacos. Try these soft, delicate and wonderfully delicious gluten-free corn tortillas.


2 cups corn masa flour

2 tablespoons Pure Corn Oil

1/2 tsp. salt

1 cup plus 1 tbsp. water


1) Combine masa flour, oil and salt. Add water to flour mixture until dough comes together to form a ball. Knead 1 minute or until dough is smooth and pliable.

2) Roll out 2 tablespoons at a time between 2 sheets of wax paper to make a 5-inch circle about 1/8-inch thick or use a tortilla press.

3) Heat nonstick skillet or griddle over moderately high heat. Transfer tortilla to hot dry skillet or griddle, cooking 30 seconds on each side, then turn for the third time, cooking 1 minute more. Tortillas may puff and develop brown spots. Remove from griddle and continue making the remaining tortillas.

Image module

Nothing says Home like the smell of baking

Acknowledgement:  Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking