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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 .
Luther Hill, 82 days (heirloom, open pollinated) [7] Country Gentleman, 92 days (heirloom, shoepeg type, open pollinated) Silver Queen, 92 days [1] Stowell's Evergreen, 98 days (heirloom, open pollinated. In northern climates or higher altitudes, this variety may not reach full maturity in the growing season.
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.
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, also commonly referred to as “dent” corn because of the indentations that develop on the ends of the kernels as they mature and dry, is primarily grown to feed livestock ...
Waxy corn or glutinous corn is a type of field corn characterized by its sticky texture when cooked as a result of larger amounts of amylopectin. The corn was first described from a specimen from China in 1909.
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.
Grains loosening in day-time 97: Plant dead and collapsing 99: Harvested product 1 A leaf is unfolded when its ligule is visible or the tip of the next leaf is visible;