| |
In Praise of Texas Corn by
Clay Coppedge |
While
it might be a stretch to think of corn as a native Texas plant, it comes close.
At the very least, corn is a naturalized native plant.
The early Spanish
explorers found Indians growing corn here in the early 1500s, and it became a
staple in the Texas missions where it was used in tortillas, tamales, posole and
atole.
It has always done well in Central
Texas, where early settlers depended on it almost to a fault. Cows, horses,
mules, pigs and children - they all ate corn, except for those years when it didn't
rain enough to make a corn crop. In those dry years, which come at least once
every decade, the people and animals were a lot hungrier than they were during
years of normal rainfall.
With good soil and decent rain, some good mules
and a strong work ethic, corn was easy enough to grow. Once harvested, it proved
to be among the most versatile of plants.
People ate corn on the cob,
creamed corn and boiled corn. They took off the hulls and made it into hominy
and hominy grits. They made parched corn, dodgers, corn pone, hoecakes, corn pudding,
porridge, popcorn and fritters.
Modern day nutritionists would be horrified
by such a starchy diet, but the settlers ate what they could grow. There weren't
any health food stores. Supplements? Well, you could mix corn meal with milk and
make mush.
With a couple of stiff swallows of corn liquor, it wasn't
half bad.
Like the Indians with their buffalo, the early settlers didn't
let any part of the corn plant go to waste. Corn shucks were stuffed into pillows
and mattresses.
Corncobs were used as jug and bottle stoppers, corncob
pipes, back scratchers, fishing floats, firewood and sometimes as paper. Tamales,
sausages, cakes and fruits were wrapped with corn shucks.
Then
there was the Old Corn Road, which, like most early roads, was an old buffalo
trail used by the Indians. In an attempt to get rid of said Indians, a string
of forts was built across the western frontier. The road was used to get provisions
to the forts, including Fort Gates near Gatesville,
from the main supply depot in San Antonio.
Farmers at Little River and one near Mound in Coryell County contracted with
the Army to sell corn for the West Texas
forts. In the course of delivery, kernels of corn would shake loose and fall to
the ground, where they took hold and grew.
As mentioned earlier, corn
grew easily and well in Central
Texas; the road was soon defined by the stalks of corn growing along its route.
Though the road was known officially as the Old Military Road, most people called
it the Old Corn Road.
Early settler J.H. Chrisman wrote of the road:
"We could trace the trail in advance as far as the eye could see by the row of
corn. It was strange to see corn growing in the open prairie 50 miles from any
inhabitant and where the farmers plows had never penetrated the soil."
Today,
corn is more versatile than ever. According to the Texas Corn Producers Association,
the typical grocery stores carries about 4,000 products with corn ingredients.
We have corn chips, cornstarch, corn syrup and corn oil, to name a few.
Texas Cooperative Extension estimates that Texas harvests about two million acres
of corn a year with a cash value to farmers of $514 million, which generates $1.7
billion for the Texas economy.
And now, as gasoline prices soar and supplies
dwindle, corn, used to make ethanol, is touted as a viable, long-term alternative
to gasoline.
There will come a time when all the oil and natural gas
reserves in the world are depleted but we suspect that corn will be growing here
long after that day arrives.
© Clay Coppedge
"Letters
from Central Texas" Augsut
22 , 2006 column
Related Topics: Food | Texas
| Features | Columns
| |
|
