Page 24—Corn Talk, Lancaster Fanning, Saturday, October 14, 2000
Corn Glossary
Atole: Finely ground and
toasted cornmeal stirred into
a liquid, usually water or
milk, with or without flavor
ings such as chili, chocolate,
and sugar. Used for a drink
or desserts. In the Southwest,
blue corn atole is common.
Pinole is an interchangeable
term.
Chicos: Dried sweet corn
kernels, usually used in
stews. A term common to the
Southwest.
Corn Flour: Finely ground
cornmeal of any kind. Masa
E Commitment to
Agricultural Industry
Bank of Lancaster County is a locally-owned and operated financial services
provider. We’ve been serving the Agricultural community for over 137 years, and
can respond with timely answers to your loan requests. Whether you need
financing for buildings, land, livestock or machinery, working capital or a loan
tailored to specific needs, look to the bank that is committed to your industry.
At Bank of Lancaster County, we take pride in providing our customers with
exceptional service targeted toward their specific financial needs. We
understand your business. And, we’re committed to developing long-term
relationships. Our Agricultural Lenders are available to meet with you at a time
that fits your schedule ... on your farm.
Why not give Stan Michonski or Mary Henry a call? We’re looking forward to
talking with you about banking on your terms ... on your farm.
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ORN BITS
harina is an alkali-processed
corn flour.
Cornmeal: Ground kernels
of any kind of corn, usually a
dent, flint, or flour type. The
corn can be ground to any
degree of coarseness or fine
ness. Commercial “wet mill
ing” removes the hull and
germ of the corn kernel and
fragments the kernel into its
components of starch, sugar,
and oil. Commercial “dry
milling” removes the germ
before grinding the rest of the
kernel. The best meal is
whole-grain with the germ in.
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Bank of Lancaster County na
Cornstarch: Industrially
processed starch extracted
from the starch components
of corn.
Grits: Ground cornmeal,
coarse or fine, white or
yellow, and the mush that is
made from that meal. Origi
nally the meal was ground
from hominy or whole ker
nels and processed with
alkali to remove the skins.
Today hominy is found most
frequently canned and
packed in a light brine.
Samp: Coarsely
cracked corn.
I ■/
Huitlacoche: Mexican term
for the sweet corn mushroom,
or fungus, that Americans
call “corn smut.”
Maize or Maiz: Histori
cally the proper generic name
for the grain native to the
Western Hemisphere. Latin
name Zeamays. America’s
use of the word “corn” for
maize comes from the British
English, where corn means
any kind of grain.
Masa: Mexican term for
the dough produced by grind
ing wet corn kernels pro
cessed with alkali.
Hi
Masa harina: Mexican
term for this same dough,
dried and pulverized into fine
corn flour. Works like an “in
stant” flour.
Nixtamal: Mexican term
for wet whole kernels freshly
processed with alkali.
Polenta: Italian term for
cornmeal and for mush or
porridge made with that
meal.
Posole: Mexican term for
dried whole kernels pro
cessed with alkali and for the
soup/stews made with these
kernels.