Maize

Maize feild

Maize is a food crop grown widely and is another name for the popular food item corn. Maize, also known as corn, is a cereal grain that is widely cultivated for food and animal feed around the world. It is a staple crop in many countries, and is used in a wide range of foods and products.

History

Maize is believed to have originated in Central America, and was first cultivated by indigenous peoples in the region over 7,000 years ago. The crop was later introduced to other parts of the world by European explorers and colonizers, and quickly became an important food crop in many countries. Today, maize is one of the most widely cultivated crops in the world, with major producers including the United States, China, Brazil, and Mexico.

Culinary Uses

Maize is a versatile crop that can be used in a variety of culinary applications. It is commonly used to make tortillas, tamales, and other traditional dishes in Latin America and other parts of the world. Maize is also used to make a variety of other foods and products, including cornmeal, corn syrup, and corn oil. It is a key ingredient in many breakfast cereals, snacks, and other processed foods.

Nutritional Value

Maize is a good source of several important nutrients, including carbohydrates, fiber, and protein. It is also a good source of vitamins and minerals, such as vitamin C, vitamin B6, and potassium.

Recipes of corn

cornmeal rolls

• 1 cup bread flour
• 1 cup cornmeal
• 4 teaspoons baking powder
• 2 tablespoons fat
• 1 egg
• ⅓ cup milk
• 1½ teaspoons salt
• 1 tablespoon sugar
• Mix and sift dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the dry ingredients. Shape as parker house rolls and bake in a hot oven 12 to 15 minutes.

buttermilk or sour milk cornmeal muffins

• 2 cups cornmeal
• 1 egg
• 2 tablespoons sugar
• 2 tablespoons fat
• 2 cups sour or buttermilk
• 1 teaspoon salt
• 1 teaspoon soda
• Dissolve soda in a little cold water. Mix ingredients adding soda last. Bake in hot oven 20 minutes.

cornmeal griddle cakes

• 1⅓ cups cornmeal
• 1½ cups boiling water
• ¾ cup milk
• 2 tablespoons fat
• 1 tablespoon molasses
• ⅔ cup flour
• 1½ teaspoons salt
• 4 teaspoons baking powder
• Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot griddle.
• * southern spoon bread
• 1 cup white cornmeal
• 2 cups boiling water
• ¼ cup bacon fat or drippings
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 3 slices bread
• ½ cup cold water
• 1 cup milk

Scald cornmeal with boiling water. Soak bread in cold water and milk. Separate yolks and whites of eggs. Beat each until light. Mix ingredients in order given, folding in whites of eggs last. Bake in buttered dish in hot oven 50 minutes. spoon bread

• 2 cups water
• 1 cup milk
• 1 cup cornmeal
• ⅓ cup sweet pepper
• 1 tablespoon fat
• 2 eggs
• 2 teaspoons salt

Mix water and cornmeal and bring to the boiling point and cook 5 minutes. Beat eggs well and add with other materials to the mush. Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Serve with milk or syrup. cornmeal ragged robins

• 1½ cups cornmeal
• 1 cup bread flour
• 1½ teaspoons salt
• 1⅓ cups milk
• 2½ teaspoons cream of tartar
• 4 tablespoons fat
• 1¼ teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. indian pudding

• 4 cups milk
• ⅓ cup cornmeal
• ⅓ cup molasses
• 1 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon allspice

Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six. tamale pie

• 2 cups cornmeal
• 5 cups water (boiling)
• 2 tablespoons fat
• 1 teaspoon salt
• 1 onion
• 2 cups tomatoes
• 2 cups cooked or raw meat cut in small pieces
• ¼ cup green peppers

To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half hour. Brown onion in fat, add meat. Add salt, ⅛ teaspoon cayenne, the tomatoes and green peppers. Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush. Bake one-half hour. eggless corn bread

• 1 cup cornmeal
• ½ cup bread flour
• 3 tablespoons molasses
• 1 cup milk
• 3 teaspoons baking powder
• 2 teaspoons salt
• 2 tablespoons fat

Beatthoroughly. Bake in greased muffin pans 20 minutes. sweet milk corn bread

• 2 cups cornmeal
• 2 cups sweet milk (whole or skim)
• 4 teaspoons baking powder
• 2 tablespoons corn syrup
• 2 tablespoons fat
• 1 teaspoon salt
• 1 egg

Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes. sour milk corn bread

• 2 cups cornmeal
• 2 cups sour milk
• 1 teaspoon soda
• 2 tablespoons fat
• 2 tablespoons corn syrup or molasses
• 1 teaspoon salt
• 1 egg

Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased pan 20 minutes.

• The use of oats

cooked oatmeal bread

• 3 cups thick cooked oatmeal
• 2 tablespoons fat
• 1½ tablespoons salt
• 3 tablespoons molasses
• 1½ cakes yeast
• ¾ cup lukewarm water
• About 5 cups flour

To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place. When double its bulk, knead again for a few minutes. Shape into loaves and put into greased pans. Let rise double in bulk and bake in a moderate oven for about 50 minutes. oatmeal bread

• 2 cups rolled oats
• 2 cups boiling water
• ⅓ cup molasses
• 1 yeast cake
• ¾ cup lukewarm water
• 1 tablespoon salt
• 2 tablespoons fat (melted)
• About 6 cups bread flour

Scald the rolled oats with the boiling water and let stand until cool. Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, salt and melted fat. Stir in enough bread flour to knead. Turn on a floured board. Knead lightly. Return to bowl and let rise until double in bulk. Knead and shape in loaves and let rise until double again. Bake in a moderate oven 45 minutes. oatmeal nut bread

• 1 cake compressed yeast
• 2 cups boiling water
• 1½ cup lukewarm water
• 2 cups rolled oats
• 1 teaspoon salt
• ¼ cup brown sugar or 2 tablespoons corn syrup
• 2 tablespoons fat
• 4 cups flour
• ½ cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour.

• Add enough flour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and one-half hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.

oatmeal scones

• 1 cup cold porridge (stiff)
• 1 cup boiling water
• 1 tablespoon fat
• ½ teaspoon baking powder or ¼ teaspoon soda
• 1 teaspoon corn syrup
• ½ teaspoon salt

Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat—cut ¼-inch thick and bake on griddle. oatmeal muffins

• 1⅓ cups flour
• 2 tablespoons molasses
• ½ teaspoon salt
• 2 tablespoons fat
• 3 teaspoons baking powder
• 1 egg beaten
• ½ cup milk
• 1 cup cooked oatmeal

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well. Bake in greased tins 20 minutes. rolled oats ragged robins

• 1½ cups rolled oats
• 1 cup bread flour
• 1⅓ teaspoons salt
• 1⅓ cups milk
• 2½ teaspoons cream of tartar
• 4 tablespoons fat
• 1¼ teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (if uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)

• The use of rye

rye yeast bread

• 1 cup milk and water, or water
• 1 tablespoon fat
• 2 tablespoons corn syrup
• 1 teaspoon salt
• 2½ cups rye flour
• 2½ cups wheat flour
• ½ cake compressed yeast
• 2 tablespoons water

Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about rye rolls

• 4 cups rye flour
• 1½ teaspoons salt
• 6 teaspoons baking powder
• 1½ cups milk
• 2 tablespoons fat
• 1 cup chopped nuts

Mix dry ingredients thoroughly. Add milk, nuts and melted shortening. Knead. Shape into rolls. Put into greased pans. Let stand one-half hour. Bake in moderate oven 30 minutes. war bread

• 2 cups boiling water
• 2 tablespoons sugar
• 1½ teaspoons salt
• ¼ cup lukewarm water
• 2 tablespoons fat
• 6 cups rye flour
• 1½ cups whole wheat flour
• 1 cake yeast

To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. Add the rye and whole wheat flour. Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes, in a moderately hot oven. rye ragged robins

• 1½ cups rye flour
• 1 cup bread flour
• 1½ teaspoons salt
• 1⅓ cups milk
• 2½ teaspoons cream of tartar
• 4 tablespoons fat
• 1¼ teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.

• The use of barley

barley yeast bread

• 1 cup milk and water, or water
• 2 tablespoons corn syrup
• 1 tablespoon fat
• 1½ teaspoons salt
• 1⅙ cups barley flour
• 2⅓ cups wheat flour
• ½ cake compressed yeast

Soften the yeast in ¼ cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk. Knead again. Put in pan; when again double in bulk bake 45 minutes. barley muffins

• 1¼ cups whole wheat flour
• 1 cup barley meal
• ½ teaspoon salt
• 3 teaspoons baking powder
• 1 egg
• 1¼ cups sour milk
• ½ teaspoon soda
• 2 tablespoons drippings

Sift flour, barley meal, salt and baking powder. Dissolve soda in a little cold water and add to sour milk. Combine flour mixture and sour milk, add beaten egg and melted fat. Bake in muffin pans in a moderate oven 25 minutes. barley spoon bread

• 2 tablespoons pork drippings
• 3 cups boiling water
• 1 cup barley meal
• 2 eggs

Heat drippings in saucepan until slightly brown, add water and when boiling, add barley meal, stirring constantly. Cook in a double boiler one-half hour, cool, and add well-beaten yolks. Fold in whites, beaten. Bake in greased dish in moderate oven one-half hour. barley pudding

• 5 cups milk
• ½ cup barley meal
• ½ teaspoon salt
• ½ teaspoon ginger
• ¾ cup molasses

Scald the milk, pour this on the meal and cook in double boiler one-half hour; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven. Serve either hot or cold with syrup. barley scones

• 1 cup whole wheat flour
• 1 cup barley meal
• ½ teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons fat
• ¾ cup sour milk
• ⅓ teaspoon soda

Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes.

• The use of potato

potato biscuit

• 1 cup mashed lightly packed potato
• 2 tablespoons fat
• 1 cup whole wheat flour
• 1 teaspoons baking powder
• 1 teaspoon salt
• About ½ cup milk or water in which potatoes were cooked

Add melted fat to mashed potato. Mix and sift flour, baking powder and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out ½ inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes. (if bread flour is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture.) potato bread

• 1½ cups tightly packed mashed potato
• 2½ cups wheat flour
• 1 tablespoon warm water
• ½ yeast cake
• ½ teaspoon salt

Make dough as usual. Let rise in warm place for 15 minutes. Mould into loaf, put in pan, let rise until double in bulk in warm place. Bake for 45 minutes in hot oven. potato yeast bread

• ½ cup milk and water or water
• 2 tablespoons corn syrup
• 4 tablespoons fat
• 1½ teaspoons salt
• 4 cups boiled potatoes
• 8 cups flour
• ½ cake compressed yeast
• ¼ cup warm water

Dissolve yeast in the warm water. Add other ingredients and make same as any bread. potato parker house rolls

• ½ cake yeast
• 1 cup milk (scalded)
• 1 teaspoon fat
• 3 tablespoons corn syrup (or 1 tablespoon sugar)
• 3½ cups flour
• 2 cups potato (mashed and hot)
• 1 teaspoon salt
• 1 egg

Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.

The use of mixed grains war bread or thirds bread

• 1 pint milk, or milk and water
• 2 teaspoons salt
• 2 tablespoons molasses
• 1 yeast cake
• 2 tablespoons fat

Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes. corn meal and rye bread

• 2 cups lukewarm water
• 1 cake yeast
• 2 teaspoons salt
• ⅓ cup molasses
• 1¼ cup rye flour
• 1 cup corn meal
• 3 cups bread flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake. boston brown bread

• 1 cup rye meal
• 1 cup cornmeal
• 1 cup graham flour
• 2 cups sour milk
• 1¾ teaspoons soda
• 1½ teaspoons salt
• ¾ cup molasses

Beatwell. Put in greased covered molds, steam 2 to 3 hours. bread muffins

• 2 cups bread crumbs
• ⅓ cup flour
• 1 tablespoon fat, melted
• 1½ cups milk
• 1 egg
• 2 teaspoons baking powder
• ½ teaspoon salt
• Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat. Fold in beaten whites of eggs. Bake in muffin tins in moderate oven for 15 minutes.

corn, rye and whole wheat fruit muffins

• ⅓ cup boiling water
• 1 cup cornmeal
• ¼ teaspoon soda
• ¼ cup molasses
• 1 cup whole wheat flour
• 1 cup rye flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• ⅓ cup raisins cut in halves
• ¼ cup chopped nuts
• 2 tablespoons fat

Scald meal with boiling water, mix soda and molasses. Mix dry ingredients, mix all thoroughly. Bake in muffin pans one-half hour. soy bean meal biscuit

• 1 cup soy bean meal or flour
• 1 cup whole wheat
• 1½ teaspoons salt
• 4 teaspoons baking powder
• 1 tablespoon corn syrup
• 2 tablespoons fat
• 1 cup milk

Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll one-half inch thick. Cut and bake 12 to 15 minutes in hot oven. emergency biscuit

• 1 cup whole wheat flour
• 1 cup cornmeal
• 1 tablespoon fat
• ½ teaspoon soda
• 1 cup sour milk
• 1 teaspoon salt

Mix as baking powder biscuit. Drop by spoonfuls on greased baking sheet. Bake 15 minutes in hot oven.

• Pancakes and waffles

sour milk pancakes

• 1 cup sour milk
• ½ cup cooked cereal or
• 1 cup bread crumbs
• 1 tablespoon melted fat
• 1 egg
• ¾ cup whole wheat flour
• 1 teaspoon soda
• ⅛ teaspoon salt

Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix soda with sour milk and add to other ingredients. split pea pancakes

• 2 cups split peas
• 2 egg whites
• ⅓ cup flour
• 1 cup milk
• 2 egg yolks
• 2 tablespoons pork drippings
• ⅛ teaspoon cayenne
• 1 teaspoon salt
• 1 teaspoonful baking powder

Soak peas over night, cook, and when tender, put through a food chopper and mix the ingredients. Bake on hot greased griddle. bread griddle cakes

• 2 cups sour milk
• 2 cups bread
• Let stand until soft
• Put through colander. For each one pint use:
• 1 egg
• 1 teaspoon soda
• 2 teaspoons sugar
• ¼ teaspoon salt
• ¾ cup flour
• 1 egg beaten

Mix well; bake at once on hot greased griddle. oatmeal pancakes

• 2 cups oatmeal
• 1 tablespoon melted fat
• ⅛ teaspoon salt
• Add:
• 1 egg beaten into a cupful of milk
• 1 cupful flour into which has been sifted 1 teaspoonful baking powder.

Beatwell. Cook on a griddle. This is an excellent way to use left-over oatmeal. potato pancakes

• 2 cups of chopped potato
• ½ cup milk
• 1 egg
• 1 teaspoon salt
• 2 cups flour
• 5 teaspoons of baking powder
• 2 cups of hot water

Parboil potatoes in the skins for fifteen minutes. Pare and chop fine or put through food chopper. Mix potatoes, milk, eggs and salt. Sift the flour and baking powder and stir into a smooth batter. Thin with hot water as necessary. Bake on a greased griddle. rice waffles

• 1 cup cold boiled rice
• 1½ cups milk
• 2 eggs
• 2 cups flour
• ⅓ teaspoon salt
• 1 tablespoon melted fat
• 4 teaspoons baking powder

Add milk to rice and stir until smooth. Add salt, egg yolks beaten; add flour sifted with baking powder and salt; add fat; add stiffly beaten whites. rice griddle cakes

• ½ cup boiled rice
• ½ cup flour
• 3 tablespoons fat
• 1 pint milk
• ⅔ teaspoon salt
• ½ teaspoon soda
• Stir rice in milk. Let stand one-half hour. Add other ingredients, having dissolved soda in one tablespoon cold water.

cornmeal waffles

• 1 cup cornmeal
• ½ cup flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ¼ cup corn syrup
• 1 egg
• 1 pint milk
• 1 tablespoon fat

Cook cornmeal and milk in double boiler 10 minutes. Sift dry ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites. cornmeal and rye waffles

• 1 cup rye flour
• ¾ cup cornmeal
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 tablespoon melted fat
• 2 eggs
• 1¼ cups milk

Sift dry ingredients. Add beaten yolks added to milk. Add fat and stiffly beaten whites. If waffles are not crisp add more liquid.

See also

• Cereal
• Corn syrup
• Tortilla
• Cornmeal
• Breakfast cereal