Field Corn
 Corn, or maize as it is known in most places around the world, was originally the generic term for any grain in Europe.
Yellow, white, red, or blue kernels can be eaten fresh, dried, cracked, or ground into a veriety of products.
Though maize was being grown in China and the Philippines about the sixteenth century, it was essentially developed and cultivated by the Indian civilizations in both North and South America. The Andean and Mexican cultures as well as North America's Native Americans worshipped maize as a crucial crop of survival. In the lore of these civilizations are found references to corn as the Seed of Seeds, Sacred Mother, or Gift of the Gods.
Field corn, or dent corn, is usually dried right in the fields, creating a dent at the top of the kernel, hence its alternate name.
Use field corn in corn tortillas, corn breads, mush, breads, and cereal.
*For nutritional content and recipes see the book "Those Wonderful Grains," by Chef Brad
Field Corn Tips
Field Corn: Not Just for Dinner
My favorite use for field corn is not for eating. I love to use it in heating bags. Fill up a flannel bag with corn and sew it shut. Pop it in the microwave and you have a great heating bag. It also works for a cold pack. Place it in the freezer. I keep one in a large zip lock bag in the freezer all the time.
by Chef Brad
Field Corn Usage
Salad |
Soup |
Yeasted Breads |
Pancakes & Pastries |
Cookies & Treats |
Meat Substitutes |
Non-Yeasted Breads and Cakes |
No |
No |
Yes |
No |
No |
No |
No |
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More Grain
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Field Corn
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