By Phran Novelli
PHILADELPHIA (CBS) – Corn was almost certainly eaten at the first Thanksgiving, because even though it originates in Central America, this tall grass has been grown here for hundreds of years.
And corn continues to be on the Thanksgiving menu – on the cob or creamed as a side dish; in muffins, cornbread stuffing, and the oil for cooking. Corn is fed to farm loads of animals to fatten them up for our feasts, so your main dish likely ate lots of it en route to your table. Corn syrup sweetens breads, pies, cakes and candies. Then, there’s all the tortilla chips and popcorn snacked on during football games, and washed down with soda made with corn syrup, certain brands of beer brewed with corn and booze such as bourbon, that are created with corn mash.
So, whether or not you see it, there’s a pretty good chance you’re consuming plenty of corn this Thanksgiving – even the ethanol in your gas tank to get you over the river and through the woods to grandmother’s house, or wherever else you go.