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Most of the corn grown in the United States today is yellow dent corn or a closely related variety derived from it. [2] Dent corn is the variety used in food manufacturing as the base ingredient for cornmeal flour (used in the baking of cornbread ), corn chips , tortillas , and taco shells .
mtreasure/Getty Images. 2. Dent. Common Varieties: Blue Ridge White Capped, Jimmy Red, Cocke’s Prolific Best For: flour, coarse grits, livestock Dent corn is a widely grown type of field corn ...
Field corn is a North American term for maize (Zea mays) grown for livestock fodder (silage and meal), ethanol, cereal, and processed food products.The principal field corn varieties are dent corn, flint corn, flour corn (also known as soft corn) which includes blue corn (Zea mays amylacea), [1] and waxy corn.
That corn is hulled, dried, and ground between stone or with a steel roller. But how it's ground affects its taste and texture. Typically stone ground grits have a more pronounced corn flavor.
The corn was used in everything from moonshine to grits due to its nutty, sweet flavor. And with a high oil content, it was an ideal energy source for livestock feed.
It has a large ear with grains that are more white, round, and tender than the typical field corn grain. The dried grains are soaked and/or cooked in water with lime or wood ash , then rinsed thoroughly to remove the outer seed coat as well as any traces of the alkali salts (from the lime or ash)—this is an ancient process called ...
A 2018 study found that Bt-corn protected nearby fields of non-Bt corn and nearby vegetable crops, reducing the use of pesticides on those crops. Data from 1976 to 1996 (before Bt corn was widespread) was compared to data after it was adopted (1996–2016). They examined levels of the European corn borer and corn earworm. Their larvae eat a ...
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