Field Corn

Field Corn

grain-field-corn[1]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-2nd Edition,” by Chef Brad

Nutritional Information
Fiber Content: grams per cup

Field Corn Usage

Yeasted Breads
Pancakes & Pastries
Cookies & Treats
Meat Substitutes
Breads & Cakes

Field Corn Tips: 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.