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Prairie Farms Dairy is a dairy cooperative founded in Carlinville, Illinois, and now headquartered in Edwardsville, Illinois, a suburb of St. Louis.As a dairy cooperative, Prairie Farms receives milk from producers and converts it into many different products, including cheese, butter, ice cream, sour cream, cottage cheese, various dips, yogurt, and fluid milk.
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [1] [2] [3] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour.
Boota copassa, a Chickasaw word meaning, 'Cold Flour'. It consists of parched and pounded zea before it reaches maturity. [1] A small quantity of meal is thrown into cold water, where it boils and swells as much as common meal boiled over fire. [1] Cornmeal – Meal (coarse flour) ground from dried corn; Corn oil – Oil from the seeds of corn
The US is the world's largest producer of corn. [8] According to the United States Department of Agriculture (USDA), the average U.S. yield for corn was 177 bushels per acre, up 3.3 percent over 2020 and a record high, with 16 states posting state records in output, and Iowa reporting a record of 205 bushels of corn per acre.
Coarsely ground corn flour (meal) is known as cornmeal. [3] [4] When maize flour is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. [5]
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Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]
Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp. [1] It is primarily used to make corn flour . This type, frequently found in Aztec and Inca graves, is widely grown in the drier parts of the United States, western South America and South Africa.
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