It is harvest time for America’s # 1 field crop, corn. In fact, family farmers grow 90% of the U.S. corn. It leads all other crops in value and volume of production which could explain why the U.S. is ranked first in the world in corn production – 20% of this corn is sent to other counties. Most of the U.S. corn is grown in an area known as the “corn belt” with is made up of 13 states; North Dakota, South Dakota, Nebraska, Kansas, Minnesota, Iowa, Missouri, Wisconsin, Illinois, Michigan, Ohio, and Kentucky. Corn is a renewable resource, a new crop can be grown every year. There are over 3,500 different uses for corn products, although more than 40% of U.S. corn is consumed by livestock. Corn and corn syrup are major components in many food items like cereal, snack foods and soft drinks, as well as pet foods. It is also used to produce a fuel called ethanol, which makes gasoline burn cleaner, reducing air pollution and doesn’t pollute water.
A few fun facts …
Corn is produced on every continent, except Antarctica.
An ear of corn averages 800 kernels.
A pound of corn consists of approximately 1,300 kernels.
The main ingredient in most dry pet food is corn.
Corn is measured by the bushel.
There are usually one or two good ears of corn on each stalk.
Field corn sometimes is referred to as dent corn, the kernels have dents in them.
Nutritionally, corn can be considered a vegetable or a grain, depending on how it is prepared.
Pollen falls from the tassels onto the silks. Silks are an important part of each ear of corn since a kernel must be attached to a silk in order to grow.
A couple jokes for you to share with your friends and family:
Why can’t you tell secrets in a corn field? Because there are too many ears.
What did the young popcorn kernel say to his friends? I bet my Pop’s bigger than yours!
What vegetable do you throw away the outside, cook the inside THEN eat the outside and throw away the inside? Sweet Corn.
Don’t forget, corn growers feed the world!
CORN SOUFFLE
2 T butter 1 (8.5 oz.) pkg. corn muffin mix
1 (8 oz.) pkg. cream cheese 2 eggs (lightly beaten)
1 can whole kernel corn, drained 1 c. shredded cheddar cheese
1 can cream style corn
Melt butter, add cream cheese and blend. Add both cans corn, muffin mix, and eggs; mix well. Pour into greased 13” X 9” baking pan. Sprinkle with cheddar cheese. Bake at 350 degrees for 40 minutes or until slightly browned. Cool slightly.
Yield: 16 servings