The Versatility of White Corn

White corn, with its pale kernels, isn’t just known for its color. This type of corn is often a lesser-known ingredient in many of our kitchens. White corn is a staple in foods like corn muffins and polenta with a subtly sweeter taste than its yellow counterpart. 

While this variety is different in color and flavor, it's produced with the same care as field corn. Grown by hardworking farmers all across Tennessee, white corn is harvested with sustainable farming practices that ensure we can continue to feed and nourish a growing world while protecting the land for generations to come.

What’s the Difference? White Corn vs. Yellow Corn

White corn is often milled for human consumption, and used in foods like grits, cornbread, tortillas, and more.

Yellow corn is predominately used for animal feed and ethanol production.

How White Corn is Harvested

Unlike sweet corn, which is harvested when the kernels are still fresh, the harvest of white corn doesn’t occur until the kernels have dried. White corn is harvested by farmers using a combine that separates the kernels from the rest of the stalk. The corn is then hauled to a milling facility.  

The milling process involves grinding the kernels into flour or meal. The white corn kernels are passed through a series of rollers that crush and ground the kernels into granules. This flour or meal is then distributed to food manufacturers who use it to produce food products we commonly eat.

White Corn in Everyday Life

Beyond the cob, white corn finds its way into our lives in many ways. This versatile crop is found in many comfort foods, like corn tortillas and grits, which just wouldn’t be the same without the subtle sweetness of white corn. And not to mention, some holidays wouldn’t be complete without a batch of homestyle corn muffins, thanks to, you guessed it, white cornmeal. 

In fact, white corn grown in Tennessee often makes its way into Cracker Barrel Corn Muffin mixes. And we would be remiss if we didn’t mention the legendary Martha White baking mixes. From quick grits to buttermilk corn meal mix, these products have a rich history rooted in Tennessee.  

How Corn Flour is Used

Breading: Corn flour is commonly used to coat fried foods, such as shrimp, fish and chicken.

Sauces & Gravies: Thanks to its good thickening properties, corn flour is often used as a thickening agent in sauces, soups and gravies. 

Dumplings: When mixed with water and seasonings, corn flour can be used to make dumplings. 

Cookies & Sweets: Incorporating corn flour into sweet treats adds a unique texture and flavor. It’s also an excellent gluten-free alternative to wheat flour for baked goods like bread, waffles and pancakes.

How Cornmeal is Used

Cornbread: The most iconic use of cornmeal is this traditional Southern bread, giving it its distinct texture and flavor.

Polenta: An Italian dish that uses cornmeal to create a creamy porridge that is then baked, fried or grilled. 

Corn Chips & Tortillas: With its coarse texture, cornmeal is a beloved ingredient used to make corn chips and tortillas. 

Tamale Dough: Cornmeal, more specifically masa harina, is the base for the dough used in tamales. 

Breading: Just like with corn flour, cornmeal provides a crispy coating for fried foods, most notably hushpuppies, which are made from a thick cornmeal batter.

From a nutrition standpoint, white corn is packed with dietary fiber, helping keep digestion on track. It also has plenty of B vitamins and antioxidants and brings a portion of protein and iron into our diets to keep us strong. 

For those who can’t have gluten, white corn is a great alternative. Since it’s naturally gluten-free, it’s a safe go-to for people with celiac disease or gluten sensitivity. For example, food products like cornmeal and corn chips are worry-free foods for a gluten-free diet.

To sum it all up…

Grown with care and harvested through sustainable practices, white corn serves as a versatile and essential ingredient in many of the foods we eat. With a rich history in many different cultures, white corn spans many generations as a staple in our pantries and continues to sweeten some of our most beloved food dishes.