Dehydrated yellow corn kernals can be ground into fresh, whole grain cornmeal with the germ (not degerminated as found in the grocery store) to be used in cornbread, soup or tortillas. This is not the sweet corn found in cans at the grocery store, but field corn which is a staple grain, and one of the most cultivated crops around the world. Most of the corn crop in the USA is yellow dent corn. It gets its nickname from a depression or dent in the crown of the large kernel. Of the cereal grains, dent corn contains the highest content of carotene (vitamin A). Will store up to 30 years below 75 degrees Farenheit. See recipes for using dent corn, including how to make your own parched corn, Navajo Soup and Corn Nuts here.
We use a Bucket Opener to easily remove the lid each time we use it.
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