Cornucopia of Corn Premium Jigsaw Puzzle

Yes, there's no qualitative difference between other dried corns and the coloured kinds. It's all provender; put the hay down where the goats can get to it! LOL

If you shelled the kernels of the cob and put them in a pan with oil, they'd pop, Barabaranne. Not the fluffy kernels we're used to, but it does pop. We used to do this with milo, a related grain. Those looked like miniature popcorn when popped.

These are mostly decorative, but sometimes ground for interesting tortilla dishes. Sweet corn is a bit different variety, eaten, canned or frozen before it has hardened. Sweet corn shrivels up when it dries, and can be soaked and cooked. There are quite a few variations in flavor among all types of corn.

I should have said, there's no *nutritional* difference. After all these years proofreading botany papers, I should be more precise.

Thank you very much for all time you have taken to answer my query, all your replies are interesting and helpful. Hugs and hugs and hugs for your kindness.

Questions like yours help me think through and classify my knowledge.I forget that corn products universal in the US, having originated here. Another oddity in preparing corn: The skin can be soaked off in lye water and the kernel swells up more than twice its size. This is Hominy. It doesn't have a lot of flavor so is often heated in bacon grease. Or it is dried and coarsely ground into grits. This is a more
Southern dish. It is served like potatoes or cereal for breakfast (It is always cooked after grinding.) I have never learned to tolerate grits.

Oh but I miss canned hominy, fried up with bacon and chopped onion!! They say patriotism is memories of what you ate as a child. Ham and hominy--gimme some!

Now hominy I like, especially with bacon and onion! We didn't have it often, but it was good.

I can't eat it any more but I love seeing it growing in the fields, even when the stalks have turned golden.

Corn is one of my favorite things
creamed don't like it on the cob