A Few Kernals of Maize ++++ Recipe

Maize is another word for corn. It is a cereal grain that was first used by the indigenous people of southern Mexico. For about 10,000 years Maize has been used as food in many parts of the world. The amount grown passes the amount of wheat or rice grown. While a great amount of maize is grown only a bit is used for human consumption with much of it being used for corn ethanol, animal feed and other maize products

About 9,000 years ago Maize was grown in southern Mexico. The crop then spread into lower Central America as well as into the inter Andean Valleys of Colombia In the beginning maize plants only grew 1 inch long corn cobs per plant. The tribesmen cultivated the crops into growing several ears of corn on the plants each growing several inches long. Perhaps the growing style helped it become the most widely grown grain crop in Americas.

The type of corn grown in Illinois most times is sweet corn. This type of maize is grown for human consumption as kernels. Field corn is used as animal feed

The word maize comes from the Spanish form of indigenous Taino word for plant. The word "corn" outside of North America, Australia and New Zealand means any cereal crop including the local staple crop in the United States, Canada, Australia, and New Zealand. In additon, "Indian Corn" is also known as maize but also signifies "flint corn" that is used only for decoration.

Maize comes in  variety of colors. This crop started out before humans cultivation as a grass. Whether used for making corn flour, eaten on the cob or perfect for popping. Maize day started out as project to commemorate the United States holiday of Thanksgiving through the viewpoint of the indigenous people.

2 cups corn frozen

1/2 cup corn meal

2 tablespoons rice flour

1 chopped green chili adjust to taste

2 teaspoon finely chopped ginger

2 tablespoons chopped cilantro (hara dhania)

2 teaspoon lemon juice

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon salt

2 teaspoons oil

Thaw the corn in hot water and drain. Blend the corn texture will be creamy and coarse. I like to use food processor. Add all the ingredients to corn, corn meal, rice flour, chili, cilantro, ginger, lemon juice, cumin seeds, and salt, and mix it well. Mixture should be consistency of thick batter. Add little water if needed. Heat a heavy non stick skillet on medium heat and greased the skillet generously. Drop about 2 spoons of batter to make four to five patties into the skillet and flatten with greased back of the spoon lightly, making the patties about 1/4 inch thick and two to three inch circle. Cook for about two minutes until bottom turns golden brown. Flip over and cook from other side both side of the patties should be cook until golden brown.

Serve them hot or at room temperature they taste delicious.

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