Corn Crop

Corn became a staple in many areas. It could be grown in less than ideal conditions, had a shorter growing season than many other crops, wasn't as susceptible to diseases, and had many uses.

Corn provided good eating during the summer months until frost and could be prepared in a variety of dishes. The kernels could also be soaked in an alkali solution, simmered, and rinsed to make hominy. Hominy could be eaten as it was or dried and ground into grits. Indians, like the Cherokee, had grits first. The kernels

were also ground to make cornmeal to use for bread, mush, and in cooking. The corn could be ground by hand, as the Indians and Mexicans did, but Europeans learned to build mills, and American colonists continued the practice. The first ones were powered by waterwheels or windmills. Most communities had

access to a grist mill. In remote places, like the Appalachians, small mills at someone's cabin were usually located within walking distance.

In the fall, after the corn harvest, corn shuckings became a social event in some areas. The women usually provided a meal, and there were contests to see who could shuck the most corn. The one who found the first red cob often got to kiss the person of their choice. Work seemed more like fun when done in a social.

 Besides providing food for people, corn also fed the livestock. It could be ground into feed, cracked, or used whole. The stalk and leaves, or fodder, could be fed to cattle, horses, mules, etc. After the good ears of corn were pulled, the farmer cut the cornstalk near the ground and stacked it in a shock, so it would keep better. Corn help provide the livelihood for many families.

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