Corn

sb. a grain, cornVariants: coren, cornys, gen. corns, pl. cornesEtymology: Anglo-Saxon corn Gothic kaurn; cp. Latin grānum; see Brugmann, § 306.

Charles Hanson Towne

Corn Pudding

There is no dish I like better than a Corn Pudding made just like this:

  • 2 cups of grated corn
  • ½ cup of milk
  • ½ cup of cream
  • 1 tablespoonful of flour
  • ½ tablespoonful of salt
  • 1 teaspoonful of sugar
  • 1 tablespoonful of butter
  • A pinch of baking powder

Cook for a half hour and serve immediately. It is brown on the top, and in a deep dish it is the most succulent course a man could wish for. I want others to share it with me. I wish I could give a party every night with this as the pièce-de-résistance !

Editor's Note :—In speaking of the origin of this dish Mr. Towne says that it was “first made by my wonderful colored housekeeper, Hattie Jefferson.”

Booth Tarkington

Corn Flakes

My favorite dish is corn flakes. They should be placed in a saucer or hollow dish, then lifted in both hands and rolled for a moment, then dropped back into the dish. After that an indefinite quantity of cream should be poured upon them. They should be eaten with a spoon. I don't know how to prepare anything else for the table. I think the best Kennebunkport manner of steaming clams is as follows:

  • A bushel of clams
  • 4 dozen lobsters
  • 4 dozen ears of sweet corn
  • 4 dozen sweet potatoes
  • 4 dozen eggs

A cartload of seaweed, a bonfire burning for six hours on rocks, then swept away; the lobsters, clams, etc., placed in the seaweed, and the seaweed on the hot rocks and covered with BBB canvas. Allow to steam until screams of distress issue from the seaweed; then be careful what you eat!

Channing Pollock

Corn Bread

When I was young and sometimes went camping my favorite dish was corn bread. In those days, we always began proceedings by building a mud oven. Now I believe portable ovens are convenient and cheap. In any event, following is my recipe:

  • 2 cups of flour
  • 3 cups of cornmeal
  • 4 heaping teaspoonsful of baking powder
  • 2 eggs well beaten
  • 1 teaspoonful of salt
  • 1 tablespoonful of granulated sugar
  • 1 generous pint of milk
  • 2 tablespoonsful of melted crisco or lard
  • Do not scald the cornmeal.

Mix the meal with flour, baking powder, salt and sugar, beat the eggs until they are light, add the milk and eggs to the other ingredients. Beat the whole until it is smooth and light—about one minute. Finally adding the melted crisco or lard; pack into shallow, greased pan and bake in a hot oven for twenty-five minutes.

Charles Evans Hughes

Corn Bread

My favorite dish is corn bread and honey.

And here is a recipe for corn bread:

  • 2 cups of flour
  • 3 cups of cornmeal
  • 4 heaping teaspoonsful of baking powder
  • 2 eggs well beaten
  • 1 teaspoonful salt
  • 1 tablespoonful sugar
  • 1 pint of milk
  • 2 tablespoonsful of melted butter

Mix the meal and flour, baking powder, salt and sugar. Beat the eggs until they are light, then add the eggs and milk to the meal. Beat to a light smooth consistency and add the melted butter. Bake in a shallow pan (greased) for about twenty-five minutes.

Eat while hot and use plenty of fresh butter and honey.

Editor's Note :—There is a white meal and a yellow. Expert appraisers of corn bread have said that the white meal is preferable. Still the golden hue of a pan of hot corn bread is not to be passed up lightly.

Walt Louderback

Corn Chowder

I believe my favorite recipe is Corn Chowder.

The appetite for this dish must be approached from the windy side of a promontory in early spring with a sixty pound pack between the shoulder blades, aforementioned pack to contain for a couple of congenial souls a pound of bacon, a pound of dry onions, two cans of corn and one large tin of condensed milk.

Cut the bacon up into small half inch squares and start it frying. Simultaneously slice the onions and give them the heat. If, after the aroma from these two begins to permeate the air, you feel like risking their falling into the fire, start boiling the corn and milk. Before the onions are too thoroughly cooked stir them into the bacon, at which time the battle for the supremacy of the appetizing odors is occupying most of your attention.

Now throw the bacon and onions into the corn pot and wait as long as you are able so that the ingredients become thoroughly familiar with one another.

Write me as soon as you get home if you don't remember that day until you are an old man.

To make this sound extremely professional I suppose I should add, “Season to taste,” but do not mind if a few ashes get mixed in by mistake.

THE COSTLIEST EARS OF CORN IN THE WORLD

The champion ten ears of corn shown in the illustration average ten and one-half inches in length and seven and three-quarters in circumference, each ear carrying twenty rows of kernels, the depth of the kernels being three fourths of an inch, and the average weight of each ear was twenty ounces. They were sold at the rate of $2,345 per bushel or $335 for the ten ears. The champion single ear of corn was sold at the Omaha National Corn Show for $85.

Corn  (Zea mays ). Indian corn, or maize is a product native to America, an annual, and is the most important member of the grass family. It is America's foremost cereal, with a wider adaptability than any other, and is grown in every state and territory. The temperate climate of the Central States is most favorable to it, and Illinois, Iowa, Nebraska, Missouri, Indiana, Kansas and Ohio are the leading states in its planting. The bulk of the world's production of maize is grown in this country, although it is an important crop in Hungary, Italy, Egypt, South Africa, and other parts of the world.

Economic Uses.—Corn is of primary importance as a food for live stock, enormous quantities being used to fatten cattle and swine.

The manufacture of starch and other products from corn is an industry of increasing magnitude. The chief starch derivatives are dextrine and glucose or grape sugar (used in brewing beer and as a substitute for true sugar).

Corn oil may be called a by-product in starch manufacture, yet the annual value of corn oil is greater than that of cornstarch produced in the United States. It is used in soap and paints. Vulcanized by heating with sulphur, it forms a widely used adulterant and substitute for rubber.

Among the dozens of useful products made from corn are corn meal, corn grits, hominy, breakfast foods, beer, whisky, alcohol, cologne spirits, cornstarch, dextrine, glucose, grape sugar, corn sirup, corn oil, soap, rubber substitute and cattle foods.

A special variety of corn is raised to make cob pipes. Compressed corn pith is packed between the double hulls of warships. Corn husks are used in mattresses and paper is made in very limited amount from the leaves and stalks. Large amounts of popcorn, plain and candied, are eaten in the United States.

Methods of Cultivation.—Owing to its widespread growing, the methods of corn culture vary greatly, and no rigid rules can be laid down for all conditions. For maximum results the cornfield must be rich in humus, its soil finely pulverized, mellow and well drained. Many successful growers in the so-called corn states find these conditions best assured by plowing deeply in the fall, turning under liberal quantities of organic matter such as stable and barnyard manure and leaving the subsoil upturned to benefit from the action of the elements during winter, following with the disk harrow or other like implement in the spring. Planting is done when the soil is thoroughly warmed and when danger of frost is past.

There are two methods of planting commonly practiced, one by drilling or dropping the seed (three or four grains) in hills with a machine drawn by horses and completing two rows at once. The other is planting with an implement known as a lister, dropping and covering one grain in a place in the bottom of a furrow, at intervals of eight to twelve inches. The latter method is quite extensively followed in the more western of the corn states, such as Kansas, Oklahoma and Nebraska. The lister is a plow and planter combined, with moldboards at once turning the soil to the right and left, opening a furrow, dropping and covering the seed at the same time, economizing labor, time and expense. Corn is planted about two inches deep, and if in hills or rows generally three and one-half feet apart each way. A bushel of fifty-six pounds of seed suffices for planting nearly eight acres. For soiling, forage or ensiling it is planted more thickly.

Cultivation, with horse-drawn cultivators, cleaning one row at a time, and by some implements two rows, repeated three or four times in a season, is given to kill weeds, aid in the retention of moisture, and aerate the soil. This begins in many instances before the plants appear, and often in the earlier stages is done with a harrow and later by using the cultivator, upon which the operator usually rides.

Harvesting , done after the grains have become hardened is by cutting the stalks from the hills where grown, by hand or machinery, and standing them in large shocks to be husked later, or, husking the ears directly from the stalks without cutting or shocking. No machine equal to human hands has yet been invented for husking corn. The yield ranges from twenty-five to one hundred bushels of sixty pounds, shelled, or seventy pounds unshelled, per acre. The stalks and husks, whether harvested or not are used as food for live stock, and somewhat in manufactures.