A single seed of certain plants, as wheat, rye, barley, and maize; a grain.
The various farinaceous grains of the cereal grasses used for food, as wheat, rye, barley, maize, oats.
a tall cereal plant (Zea mays) bearing its seeds as large kernels in multiple rows on the surface of a hard cylindrical ear, the core of which (the cob) is not edible; -- also called Indian corn and, in technical literature, maize. There are several kinds; as, yellow corn, which grows chiefly in the Northern States, and is yellow when ripe; white corn or southern corn, which grows to a great height, and has long white kernels; sweet corn, comprising a number of sweet and tender varieties, grown chiefly at the North, some of which have kernels that wrinkle when ripe and dry; pop corn, any small variety, used for popping. Corn seeds may be cooked while on the ear and eaten directly, or may be stripped from the ear and cooked subsequently. The term Indian corn is often used to refer to a primitive type of corn having kernels of varied color borne on the same cob; it is used for decoration, especially in the fall.
The plants which produce corn, when growing in the field; the stalks and ears, or the stalks, ears, and seeds, after reaping and before thrashing.
A small, hard particle; a grain.
To preserve and season with salt in grains; to sprinkle with salt; to cure by salting; now, specifically, to salt slightly in brine or otherwise; as, to corn beef; to corn a tongue.
To form into small grains; to granulate; as, to corn gunpowder.
To feed with corn or (in Sctland) oats; as, to corn horses.
Also known as “maize,†this cereal grain is indigenous to the Americas . In Ohio and surrounding states, it is usually the most important crop, although in some years soybeans give it a run for its money. Almost all of the estimated 3.4 million acres of corn that were expected to be planted in 2005 in Ohio are what is known as “field corn,†a type of corn that is allowed to dry on the stalk and then harvested and used primarily for animal feed. But the state also produces a growing number of specialty corns, including white corn (used in food production, such as tortillas), waxy corn (used for various starch products), seed corn (self-explanatory, we think – it’s corn used for seed), and popcorn.
A grain crop we grow for animal feed.
tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times
the dried grains or kernels or corn used as animal feed or ground for meal
annual or biennial grass having erect flower spikes and light brown grains
preserve with salt; "corned beef"
any grain [wheat, rye, barley, corn
A generic term for grain, creating some confusion when researching. Corn is mentiioned early in European text, but is not maize.
Cornmeal was a staple of the early pioneers. Cornmeal can be used to make both yeast breads and quick breads. It's best to mill your own as the cornmeal from the store has been degerminated and both the bran and germ have been sifted out
A general term once used of all grains such as wheat, oats, barley, rye, maize, etc. but now used only of wheat in Europe and of maize in the USA.
a cereal similar to wheat and barley. The plant called "corn" in USA is called "maize" in Europe.
refers to all the major cereal crops produced in England, such as wheat, rye, oats, and barley, but NOT corn-on-the-cob, which was known as maize.
Native to South America, corn has been used for over 10,000 years. It has become the staple grain for the entire North American continent. Today, corn is cultivated worldwide, and is one of the most popular grains used in cooking. Corn requires hot summer sun and rain to flourish and grows quickly, actually producing itself. Eaten by itself, the popular corn on the cob has practically limitless other culinary uses--flour, meal, grits, tortillas, corn syrup, corn oil, bourbon and popcorn (form one variety of the grain).
A tall, annual plant native to the western hemisphere producing white, yellow, blue or multicolored grains arranged on a cob; consumed as a vegetable when young and available fresh, canned or frozen, or dried and ground into cornmeal; also known as maize.
The whole dried corn kernel does not have bran per se, but it does have a thin skin that provides some fiber and a nutritious germ. Both are usually removed before the corn is ground to make cornmeal, grits and polenta. Look for stone-ground whole grain cornmeal to get the full nutritional benefit. Whole grain cornmeal and grits turn rancid quickly at room temperature and should be refrigerated. Posole (whole dried corn) and popcorn are both whole grain. So are corn tortillas. Taste: Sweet, milky, light. How to use: Use whole grain cornmeal in pancakes and corn bread. Add posole to soups and stews. 1 cup whole grain cornmeal has 442 calories, 4g fat, 10g protein, 94g carbohydrates, 9g fiber.
The cereal at the heart of most North American whiskies, notably Bourbon. 'Corn whisky' is also a generic term for a rural, unsophisticated form of US whisky, which has strong associations with 'moonshining' and is considered to improve very little with ageing. Once a staple of Scottish grain whisky, corn has now largely been replaced by wheat, as it is considerably less expensive to purchase and gives a higher yield of alcohol.
This cereal grain was brought from the American Indians to Europe by the early colonists. As soon as it is picked, the corn's sugar begins to convert into starch. For this reason, the corn should be eaten very soon after it is picked.
Baby corn is small corn cobs canned in brine. Creamed corn is a type of puree in cans.
any cereal except rice; maize
( Zea mays) A staple food for Native Peoples—so valuable it was traded for furs—corn has also shown its versatility: its husks have been used to make moccasins and baskets, corncobs used in ceremonies, and today, its starch helps our Light Elements(tm) Detailing Mist-Wax absorb into hair.
Also known as maize. Native to the New World but now...