Anybody else like "field" corn? (ingredients, skillet, meal)
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I remember when i was growing up my grandmother used to cook what we called "field corn" (not the sweet kind) in an iron skillet with bacon drippings, milk, salt, and pepper. That was the best tasting corn and I haven't had it in years. It went great with something like roast or pork chops.
I think the super sweet corn available in the grocery stores is disgusting. Why do they keep making it more and more sweet? I even looked at packs of seed so I could grow my own, but nope, its all sweet.
I think the super sweet corn available in the grocery stores is disgusting. Why do they keep making it more and more sweet? I even looked at packs of seed so I could grow my own, but nope, its all sweet.
Sweet corn is what is grown for people to eat fresh. Field corn is much starchier, and is grown to feed animals, and to grind into meal, and it is mostly dried.
I don't think they aren't making corn sweeter and sweeter today. If anything, I think that may be an illusion, because I remember as a child we bought sweet corn at a farmer's market that was picked that morning, and it was like candy. Today you can't buy that kind. It was so sweet it had to be eaten right away before it turned moldy. That doesn't work for grocery stores, where it can take several days just to get it to the store.
I agree with D. 25yrs ago when I'd go to change water I'd eat a couple ears of sweet corn and it was much better sweeter then. But that could be due to my tastes change'n, I don't know.
Field corn is good if eaten early, if ya get to it too late it is pretty nasty....even if you have not eat'n all day and it's 110* out at 8pm. ...ok a bit of exaggeration.
I've never had cooked field corn, but have eaten plenty raw.
I remember when i was growing up my grandmother used to cook what we called "field corn" (not the sweet kind) in an iron skillet with bacon drippings, milk, salt, and pepper. That was the best tasting corn and I haven't had it in years. It went great with something like roast or pork chops.
I think the super sweet corn available in the grocery stores is disgusting. Why do they keep making it more and more sweet? I even looked at packs of seed so I could grow my own, but nope, its all sweet.
You can buy field corn seeds at the ag store or farm supply store closest to you or by mail/internet order.
I don't think they aren't making corn sweeter and sweeter today. If anything, I think that may be an illusion, because I remember as a child we bought sweet corn at a farmer's market that was picked that morning, and it was like candy. Today you can't buy that kind. It was so sweet it had to be eaten right away before it turned moldy. That doesn't work for grocery stores, where it can take several days just to get it to the store.
I have to disagree,
Many of the seed companies are spending millions to develop new hybrids that have a HIGHER sugar content. One of the most popular (and overpriced) is the Mirai corn which was developed in the Chicago suburbs based on some Japanese hybrids.
I picked up some field corn (feed corn) by mistake at the farmer's market (thought I was getting sweet corn), took it home boiled it, buttered it, salted it, everyone took a bite and - yuk! Talk about tough. I knew right away that what I had on my plate was meant for a pasture or barnyard, not the dining room table.
I suppose you could make it more edible, even tasty, by cooking it in fat with lots of seasonings but I can attest that it is not very good boiled..
I picked up some field corn (feed corn) by mistake at the farmer's market (thought I was getting sweet corn), took it home boiled it, buttered it, salted it, everyone took a bite and - yuk! Talk about tough. I knew right away that what I had on my plate was meant for a pasture or barnyard, not the dining room table.
I suppose you could make it more edible, even tasty, by cooking it in fat with lots of seasonings but I can attest that it is not very good boiled..
Yeah I doubt it would be good straight off the cob, but when it's cooked like I mentioned above its pretty good.
Yeah I doubt it would be good straight off the cob, but when it's cooked like I mentioned above its pretty good.
I'm sure it would be delicious the way your grandma made it. Our grandmothers had a way of making the most common ingredients something special. I wish I had that knack!
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