heres picture of types of corn. you can see the cross sections and why corns get their names. dent corn is a cross of flour and flint corn.the starch inside shrinks and gives it the dent.theres variations of this as well.some dent more than others. sweet corn is not shown and as any of you know who ever planted sweet corn know the seed is extremely shriveled up. its what happens to inside from allowing to fully mature and dry..its reason its sweet and not flint..its starch converted to sugar amount whatever ya call it process.
most modern cornmeal and flour on store shelves has the 'germ' taken out of it..meaning its oil..so it doesnt go rancid...some cornmeals/flors dont..you need to find out from processor if they remove it if you are storing it longterm. anything home ground has it in it so its going to go rancid in time. its reason to store corn kernels not ground.its fine that way.
edit..theres another 'type' corn and i dont know if its technically a dent or what.but its vastly different in looks.its pegtooth/gourdseed corn.i dont know science behind nor have i delt with it but i think since it shrinks so much it might be a sweeter taste since sweet corn shrinks so much from conversion.also old flint corn grown here in my area when a kid was different.it had sorta a point or bur often on end of kernel. you can see it in the florinia corn many are growing from seed last few years brought back from italy.
flint,flour and dent
in my searching out answers of how much i need to grow etc. i figured 2 ears of corn for average size pan of cornbread. i got some corn and shelled what i think is average size ear to measure it. see picture below.after working up my figures for my needs i got small grain book by gene logsden and in it he came up with same answer. his book is most overlooked longterm survival book out there. full of decades of real honest to god hands on doing it and living it..growing and raising grains for him and wife and family.
heres some of my purple dent corn i was shelling last week to get it in storage before spring planting gets here and busy summer.
most modern cornmeal and flour on store shelves has the 'germ' taken out of it..meaning its oil..so it doesnt go rancid...some cornmeals/flors dont..you need to find out from processor if they remove it if you are storing it longterm. anything home ground has it in it so its going to go rancid in time. its reason to store corn kernels not ground.its fine that way.
edit..theres another 'type' corn and i dont know if its technically a dent or what.but its vastly different in looks.its pegtooth/gourdseed corn.i dont know science behind nor have i delt with it but i think since it shrinks so much it might be a sweeter taste since sweet corn shrinks so much from conversion.also old flint corn grown here in my area when a kid was different.it had sorta a point or bur often on end of kernel. you can see it in the florinia corn many are growing from seed last few years brought back from italy.
flint,flour and dent
in my searching out answers of how much i need to grow etc. i figured 2 ears of corn for average size pan of cornbread. i got some corn and shelled what i think is average size ear to measure it. see picture below.after working up my figures for my needs i got small grain book by gene logsden and in it he came up with same answer. his book is most overlooked longterm survival book out there. full of decades of real honest to god hands on doing it and living it..growing and raising grains for him and wife and family.
heres some of my purple dent corn i was shelling last week to get it in storage before spring planting gets here and busy summer.
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