Ssooooo, how nerdy can one get? We're having a discussion on the muzzelloading forum concerning what "corn" flour was in the American colonies........
Oh and it isn't flour made from Maize.........
Around here corn flour is called masa or masa harina. And you have to know your masa to know whether you're buying the right kind of flour to make tortillas or to make tamales--you can't use the same flour for both and get the best results. This was certainly known to the Indians of Mexico and was uultimately adopted by Indians of the Southwest and the Spaniards in the 16th century but I doubt this particular cuisine was found in the east. The earliest corn flour I remember from the history books was "Indian meal" or just plain corn meal that hasn't changed a whole lot over the centuries. But there are cornbread recipes dating back to the earliest colonial settlers.
Corn to the Europeans and American Colonists was grain, specifically wheat, rye, barley and oats. Maize or Indian corn was always designated as maize or Indian corn, we didn't drop the Indian designation until after the War of 1812.
Americans, Canadians and Australians are the only ones who call Indian corn simply corn almost everyone else knows it as maize.
Corn was defined as any grain coming from an ear, wheat ears, rye ears, barley ears, oat ears maize ears and was generally referring to any local grain crop. In England wheat was corn, in Scotland oats were corn because those were the staple grains for each region. Flours back then were different also, what we know of as pastry flour was called English flour because it was so refined.
When I lived in Germany, corn (as Americans define it) was considered feed for livestock and not for human consumption. I got a laugh when a couple I knew gleaned a few ears from a corn field and were shocked how tough and unpalatable it was. There is a difference between the sweet corn we put on the table and feed corn for animals.
In the South most people ate/eat corn-on-the-cob, called field corn. It was the best tasting. The same corn that was fed to the animals. Also there is a dish call
fried corn. That is accomplished by using many ears of corn, holding each one up vertically and with the sharpest knife one has in the drawer, pressing it against the cob itself, slicing down to the bottom, while letting the corn fall into a bowl, until it is full. Adding butter and ( forget what else ) and it all came to to nice thick consistency, over a medium burner on the stove. My family served plates of that with sliced tomatoes from the garden. I remember it as being one of the best dishes ever, Fried chicken usually accompanied it and mashed potatoes.
To this day, I don't care too much for corn-on-the- cob because as you said, it is sweet. I have to cut the sweet taste with too much butter and salt. Then it is delicious.The only food I like that is sweet, is called dessert.