I’ve got a few Andrews in my life, and several of them influenced this recipe. I got the cornbread recipe from my friend Andrew Brix and use it as a regular staple for meals with guests who eat gluten free. The jalapeño peaches come from one of my first food teachers, Andrew Wilhelm, in our time together at Zingerman’s Deli. Andrew Harris (along with Wes Rieth) grows the heirloom corn at Granor Farm that is now my go-to cornmeal. Thanks, Andrews.
Reprinted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens with permission by Chronicle Books, 2021. Photographs © EE Berger.