My husband loves corn muffins and corn bread. In fact he likes anything corn. He’s not big on the vegetables in general. We often debate about whether or not corn is a vegetable at all. I say it’s not and even if it is, it’s largely indigestible and loaded with sugars. And therefore, he can’t count it as a serving of veggies in his diet. He says, “Well, what is it, then?â€ A grain. . . I think.
So, I did some looking to find out. This article from the New York Times says, yes, it is, a grain (duh) and offers some explanation about how our produce gets categorized one way or the other:
“The criteria is whether it comes from the reproductive part of a plant or the vegetative part of the plant,â€ Dr. Pritts said. “If it comes from the reproductive part of the plant, it’s a fruit. If it comes from the vegetative part of the plant, it’s a vegetable.â€
Botanically speaking, corn is a caryopsis, or dry fruit — popularly known as a grain.
Dr. Pritts allowed that corn, like a tomato, is eaten like a vegetable, “so to a normal, everyday person, it’s a vegetable.â€
So, there you have it, argument resolved. Hubby, if you are reading this–no using grains in place of “realâ€ vegetables!
1 cup cornmeal
1 cup all-purpose flour (to make it a bit heartier, you can do half white, half wheat)
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup veg oil
1 cup milk (soy or cow’s)
1. Preheat oven to 400. Line muffin pan paper liners.
2. In a large bowl, mix together dry ingredients. Add wet ingredients and stir gently to combine.
3. Spoon batter into prepared muffin cups.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Here’s a cool resource for you. Traditional Native American recipes—corn and otherwise!