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Who says Korn can't be educational? Who ever said that Korn is tasteless? Spice up the critics with some cool stuff like Korn popcorn and Korn maize recipes.

• What is (real) korn?
• Korny maize recipes
• Korny popcorn recipes
• Webrings and cliques
• Links to other kewl korn sites

WHAT IS KORN?

Corn has dominated agriculture since the times of the Mayas, Aztecs, and Incas. Corn is also known as maize, and it plays a pivotal role in the agricultural economy of much of the world.

Scientists believe that corn was first grown on the Mexican plateau or the highlands of Guatemala. Kernels dating back to 6600 BC have been found in caves in Mexico. Fossil grains were discovered in lake sediment in Mexico City. These sediments could be 80 000 years old.

Early corn was believed to be similar to oats and barley with each individual kernel covered in a husk. Many scientists believe that the ancestor of corn is a Mexican grass called teosinte. The husks and cobs we know today were developed over the century by early peoples of the Americas. By the time Columbus reached the new world corn fields were evident in both North and South America.

Today corn is the second most plentiful grain in the world behind rice and ahead of wheat. It is the only plant which cannot reproduce itself without the help of man who must plant the kernel. Beginning with early peoples, man has developed the five major varieties we presently use. Most of us know the white, yellow, or bicolor sweet corn we purchase at the market. We are also aware of popping corn. The types that may not be familiar are flint, flour, and dent corn. Flint corn has a larger grain with little flour tissue in the endosperm. Flour corn is soft and floury and tends to break apart easily. Dent corn is a cross between flint and flour corn. Shrinkage of the floury part and non shrinkage of the corneous part creates the dent. This corn is used to make hominy and bread. Because of its high yield, dent corn is the dominant variety in world production.

When corn was brought to Europe explorers of the Americas, many Europeans looked down on it as "a more convenient food for swine than for men." Today corn is still fed to animals, but much of the crop finds its way into the human food chain as breakfast cereals, flour, corn meal, starches, sweeteners, and cooking and salad oils. Non-cooking uses have proliferated in recent years with dyes, paints, chemicals, and automobile fuel as just a few.

The sweet corn we know today was discovered in 1779 in an Iroquois village along the Susquehanna River in central New York, but corn did not catch on as a food until the 1840's. After 1870 horticulturists developed sweeter varieties.

Nutritionally, corn (cooked or raw) is low in fat and calories and provides almost three grams of dietary fiber as well as protein per ear. White corn is deficient in vitamin A, while yellow corn is plentiful. Both offer moderate amounts of folacin and vitamin C, with magnesium and potassium in abundant quantity. Corn, however, is notoriously deficient in lysine and tryptophan, two essential amino acids. Its molecular structure makes at least half of its niacin useless to humans. Sharecroppers in the 1930's who relied on corn for the staple in their diets found themselves the victims of pellagra, a disease that results from a niacin deficiency. Pellagra victims suffer from skin eruptions, digestive and nervous disturbances, and mental deterioration.

Source: http://www.vegparadise.com/

KORNY MAIZE RECIPES

* Maize Porridge

200 g (400 ml) ground maize
1 litre boiling water
8 ml of salt
between 125 and 250 g bacon
some oil
1 x 285 g tin of creamed mushrooms (or freshly sauteed mushrooms)
100 g (250 ml) grated cheddar cheese
50 ml cream or evaporated milk (optional but very good)
2 onions, cut and sauteed in butter or margarine
1 x 410 g tin of tomatoes, chopped

Preheat the oven to 180 degrees C. Prepare the maize porridge using the ground maize, boiling water and salt. In the meantime fry the bacon until crisp and crumble it. Add oil to the bacon fat to make 50 ml and pour into a casserole of about 22 cm in diameter. Layer the maize porridge and remaining ingredients alternately in the casserole. Pour over the cream and bake for between 45 and 60 minutes.

The maize porridge can be made in the microwave as follows: Stir the ground maize and salt with a fork into the boiling water and microwave for 10 minutes at 100% power. Stir frequently to prevent the forming of lumps.

* Crumbly Maize Porridge and Tomato Sauce

500 ml water
3 ml salt
700 ml ground maize

Bring the water to the boil. Slowly add the ground maize until it forms a pyramid in the middle of the saucepan. Put on the lid and allow to simmer until a "skin" has formed around the ground maize. Stir with a fork till fine and crumbly. Put the lid back on and simmer over LOW heat until done (approx 30 to 40 minutes). Stir once or twice to break the lumps.

The tomato sauce

3 chopped onions and 2 or 3 chopped fresh tomatoes
1 c (250 ml) tomato sauce (or ketchup)
80 ml vinegar (one third of a cup)
80 ml worcester sauce
30 ml sugar
125 ml (half a cup) water
2,5 ml (half a teaspoon) dry musterd powder
salt and pepper to taste

Saute the chopped onions tomatoes until tender, and then add the rest of the ingredients. Cook for about 2 minutes and thicken with cornflour mixed to a soft paste with cold water.

Serve with the crumbly maize porridge, and don't pull a face.

* Korn's Creamed Corn

20 oz frozen kernel corn
8 oz (0,5 pt) whipped cream
8 oz (0,5 pt) homogenised milk
1 tsp salt
6 tsp sugar
pinch white or cayenne pepper
2 tbsp melted butter
2 tbsp flour
some parmesan cheese

Combine all ingredients except the butter and flour in a pot and bring to a boil. Simmer for 5 minutes. Blend butter with flour, add to the corn, mix well and remove from heat. Put finished corn in heat proof casserole, sprinkle with Parmesan cheese and place under a broiler till evenly browned.

* Corn Chowder

1 cup sliced leek or onion
1 cup sliced carrot
1 small baking potato, cubed
1 cup defatted chicken broth
2 cup evaporated skimmed milk
1 cup frozen whole kernel corn
2 tbsp chopped parsley
salt and pepper to taste

In medium saucepan, combine leek, carrot and potato with chicken broth. Cover and simmer 10 minutes or until vegetables are tender. Puree then add milk and corn. Heat without boiling, to serving temperature. Season to taste with salt and pepper. Serve sprinkled with parsley.

* Patties with Korn

100 g flour
2 eggs
150 ml milk
300 g maize
100 g grated parmesan cheese
salt and pepper to taste
seeds oil for frying

Put the flour, maize, milk, beaten eggs, salt, pepper and grated parmesan in a large bowl. Mix all with a wooden spoon. Pour seeds oil in a frying pan. When ready, dollop the mixture into the oil, about the size of 4 tbsp each. Cook them until they will be well coloured. Take them out with a ladle and put them on blotting paper. Serve very hot.

KORNY POPCORN RECIPES

* Caramel Popkorn

4 quarts of popped corn
1-1/2 cup dry roasted peanuts
1 cup brown sugar
1/2 cup margarine
1/2 cup light corn syrup
1 scant tablespoon molasses
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Mix popped corn and peanuts in large roaster. Set aside. In heavy saucepan, mix sugar, margarine, corn syrup, molasses, and salt. Cook over medium heat until mixture boils, stirring constantly. Continue boiling, slowly and without stirring, for about 5 minutes. Remove from heat. Stir in vanilla and soda. Pour over popcorn and stir to coat well. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and stir several times as mixture cools. Store in a tightly-covered container.

* Glazed Popkorn

8 cups popped popcorn
1/4 cup butter or margarine
3 tbsp light corn syrup
1/2 cup granulated or packed light brown sugar
3 ounce package gelatin, your favorite flavor

Preheat oven to 300 degrees F. Line a 15x10x1-inch pan with aluminum foil. Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven for 10 min. Cool. Remove from pan and break into small pieces.

Rainbow Popcorn: Triple the above recipe using 3 different flavors, such as Cherry, Lemon and Berry Blue. Layer them in a trifle bowl. Serve any leftover popcorn at another time.

* Cinnamon Popkorn

8 C. air-popped popcorn (about 1/3 cup kernels)
2 T. honey
4 t. margarine
1/4 t. ground cinnamon

Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray. Place popcorn in large bowl. Stir honey, margarine and cinnamon in small saucepan over low heat until margarine is melted and mixture is smooth; immediately pour over popcorn. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12 to 14 minutes or until coating is golden brown and appears crackled, stirring twice. Let cool on pan 5 minutes. (As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn softens upon standing, return to oven and heat 5 to 8 minutes more.)

WEBRINGS AND CLIQUES

Vote for us at these toplists

Click on this link to vote for us at the Korn Krib Top 20 (opens in new window).

Click on this link to vote for us at the Music Topsites (opens in new window).

Click on this link to vote for us at the Mosiqa List (opens in new window).

We belong to several webring.org webrings

Webring.com uses JavaScript for their link banners (yuck!) so if you don't have JavaScript enabled, you won't be able to see these rings.

If you don't have JavaScript enabled, you can still access these fine webring sites here:

Korn Webring: here. Mandy's Korn Webring: here and here. Korn Hell: here and here. Korn and Horror: here and here and here and here and here and here. Korn Kommunity: here and here. Follow The Leader Into The KoRn Klub WebRing: here and here and here and here and here and here and here and here.

We also belong to a few ringsurf.com webrings

Ringsurf.com uses the old-style webring formula which does not require JavaScript.

LINKS TO OTHER KEWL KORN SITES

Dramatis personae: (1) Leuce, webmaster of this site (knows next to nothing about Korn, and has a life). (2) Wortle, assistant webmaster of this site (still trying to outgrow Korn and getting a life (this comment was written by Leuce... you can tell, can't you?)). (3) Geocities, our kind host (until they discover us, no doubt). (4) Korn, without whom this site would have been a lot more boring and a lot less corny.