CORN
"The Americas, of course, have had a love affair with corn. Indeed, if ever there was a native crop indigenous to both continents, it is corn in all its 300 varieties, each for a different use. Throughout history, corn -or maize as it is known in most places- has turned up in a hundred different forms and has provided the base grain for many thousands of dishes." (Sherl and Mel London, The Verstile Grain and the Elegant Bean, p. 77)
Read more about the different varities of corn in this Corn Definitions and Facts document. Learn more about Flint Corn, Popcorn, Maize, etc., and the Nixtamaliztion process to convert dried corn into a usable product.
Flint Corn |
Popcorn |
Field/Dent Corn |
Flour Corn |
Pod Corn |
Sweet Corn |
Maize |
Hominy |
I prefer to use the yellow, dried corn for making corn bread, muffins, etc., and the white, dried corn for making tortillas, posole and other mexican dishes.
Yellow Corn |
White Corn |
CORN RECIPES
Standard cornbread- go here. This recipe is fun to make in the cast iron pan shaped like corn!
Mexican cornbread- go here. I like
making this recipe in the biscuit, cast iron pan!
Pozole (Posole) Nixtamal Process and Posole Soup Recipe- go here.
Did you know you can make a soup from dried corn? It's a Mexican Soup
called Posole and it is very hearty in the cold months. We love to eat this
soup every year around Christmas time.
Corn tortillas Recipe- go here.
These corn tortillas are fun to make and very delicious when they are warm.
Email: johnjen at reynoldsnet.org