In the past I have said, “grow something you can eat.” Well, this is not one of them, unless you have space to dedicate at least three or more rows of corn plants just go to the farmers market or grocery store.
Corn is the most widely grown vegetable on earth with the United States and China leading in production. Corn’s early origin began in the Mesoamerica and slowly moved up through Mexico into North America. Christopher Columbus is credited with bringing corn back to Europe. The Indians met the early colonist and introduced them to corn agriculture and how to prepare simple dishes.
Sweet corn from the supermarket may be your first experience with this magnificent vegetable, be it on the cob, canned or frozen. Dent corn or field corn is typically used to feed livestock and for industry products such as ethanol, cosmetics, glue, starch and medicines. Flint corn or Indian corn is used for popcorn because of its soft starchy center. Every last bit of the corn plant can be utilized. We get cornstarch, corn flour, cornmeal, corncobs, corn syrup, corn oil and the list goes on. When the plant has been stripped clean of its product then it is plowed back into the ground, used for fall decorations or can become compost. Some creative people even make cornhusk dolls.
Corn and corn-based dishes have stepped to the front as must-use dishes in the culinary world. Now you see corn this and corn that listed on many upscale and progressive independent restaurants. People like eating the corn-crusted dishes rather than the heavy batter coated entrees for health and diet reasons.
There is basically no difference between yellow and white cornmeal except color. Some people will try to tell you one is creamer than the other but there is no scientific proof.
Cornbread is a staple in the south and no good southern cook would think of putting a dish of peas, greens or ham on the table without a plate of cornbread to go along with it. There are many cornbread recipes available but the pan is the most important. Having an iron skillet is the secret of success for a good crusty cornbread. Before you start to assemble the cornbread add a little oil (I use bacon grease) to your pan and swirl it around to coat. Place the pan in the oven and let it get smoking hot. When you pour the batter into the hot pan it will sizzle fry up the edges and create a nice crust. You can find an iron skillet that has divided sections for making individual portions. It is a little tricky to fill, but use a measuring pitcher to make your batter and you can just pour it into the divided sections
The Italians, especially of Northern Italy, have developed an interesting dish from fine ground cornmeal called polenta. It takes a little patience but the results are worth the trouble. If you don’t have the fine ground cornmeal you can do it yourself in your food processor. Polenta is a nice side dish, or can be used as a base under shrimp or other seafood. Any leftover polenta and can be poured into a shallow dish and allowed to cool or even refrigerate. Slice into squares, dust in flour and fry in just a little oil for an extra side dish.
One food staple I must address because it is close to every Texans’ heart is the corn tortilla. It is not made from cornmeal, but from masa harina. This is a special blend -- plain cornmeal will not work. If you are lucky enough to live near a store that sells fresh corn tortillas, try some and taste the difference. If you feel inclined to try your hand at making some, it takes very little equipment and just some practice. Just type into your browser “How to make corn tortillas?” I once taught a whole troop of Girl Scouts how to make tortillas for part of a breads badge.
I can be reached at PatsChat@livingston.net. Let’s chat.
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