Creamed field corn? New thing I bought at the local produce market.
I didn't get to do my usual "putting up" of field peas and butter beans this year. So, this morning, I went to our local produce market to get some frozen black-eyed peas and some butter beans. While digging in the chest-freezer with the girl who helped me, she mentioned they also had frozen creamed field corn. She said they sell a ton of it. So, I bought some. It's a quart-sized ziplock bag of what looks like creamed yellow corn. However, the guy who owns the produce market told me to add at least a quart of water to it and simmer until it thickens up. He said I could re-freeze leftovers and it would be fine to reheat later.
I'm going to try it tomorrow, to go with the black-eyed peas and collard greens. I'd planned to make grits, but will give this stuff a shot instead.
Have any of you ever bought such a thing?
Field corn is generally fed to animals or used industrially.
Growing up in Iowa where it's all over the place I ate it once or twice and it wasn't good, sorry.
Never seen it in a market for sale nor eaten it, but I have to agree with C. Hamster and Alan408, that it probably isn't anything you would want to test drive for a New Year's dinner. Make the grits.
That having been said, here's a link from Wiki (if you choose to accept any of their content) that says field corn is used to make grits, corn flakes, hominy, and tortillas, and high fructose corn syrup.
I can't believe ALL corn grits or meal is made with field corn, but you never know. Corn is a huge agribusiness, so you have to consider GMO if that is any concern for you.
I also didn't know that hogs will eat the stripped cobs! Now, that's what I call eating your fiber. Ouch!
"I can't believe ALL corn grits or meal is made with field corn"
What else is it going to be made from? 'Field corn' is just corn that has been left to mature in the field. In contrast 'sweet corn' is harvested early, while still tender and sweet (and from varieties that maximize these qualities). Oh, and there's pop corn.
Traditionally (field) corn was divided into flint and dent types, though I think the categories are more detailed now.
People have been eating field corn for centuries. Sweet corn as a vegetable is a relatively modern innovation.
I always respect your opinions. But my belief is that what we call sweet corn is a genetically different variety of zea mays than flint or dent corn. It's not just how long it matures on the stalk. Agreed, probably a relatively modern hybrid. And popcorn is a different variety unto itself.
You may be right that all grits and corn meal is made from flint, dent, or whatever varieties there are today. I'll investigate that because now I'm curious. Thank you for your comments.
It mostly depends on the maturity of the corn when it was harvested/processed. Secondly on the variety. Some, or most of the modern day "field" corns are not so sporty. Edible, but nothing to write home about. The older varieties of field corn, picked and processed at the right time/maturity is delicious. It taste like corn, not a spoon full of sugar/corn syrup. I've grown, processed, eaten fresh and ground into meal at least a couple of train loads of the non sweet shoepegs etc. ~~ Pay no attention to the ney sayers! Slowly thaw the corn, adding water (a little milk) as needed until you get the consistancy you like. Butter, salt & pepper to taste.
Since it is creamed the toughness is no longer of concern. Much like Grits it will be starchier and less sweet that Sweet Corn. It will have a pudding like consistency after you thin and cook it.
There are a number of ways to cook it either on the Stove on low heat or in the Oven. It will need a good amount of Butter, Salt and Pepper. Some like to add Sugar too.
As Chefj suggested, I cooked low on the stovetop, added water, salt, sugar and butter. I tasted it before I started cooking... tasted like wet, soaked grits. :-) As soon as my rolls are done, we'll be eating. Taste tests so far say these are a yummy alternative to grits. Not much like creamed sweet corn, but cornier (is that a word?) tasting than stone-ground grits. I'd make them again.
I guess it depends on where you are from, & how early you harvest field corn. My Grandma & My Mom, have been putting up creamed yellow field corn for years. By adding a little water & a little sugar, to a quart sized bag of creamed field corn, & bring to a boil for about 3 minutes then simmer for about 45 minutes. Tender & sweet. Now if you call that hog feed, then you must not be southern. I grew up enjoying it at my Grandma's & My Mom's table with peas, butter bean, turnips, collards, & even cornbread. I say enjoy your meal it sounds delicious. To each his own, especially when it comes to our Tastebuds! ;-)
They eat grilled field corn on the cob in Turkey - blecch! However, this preparation sound interesting. I would try it.