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Dent Corn is softer than Indian corn, but harder than flour corn. The kernels have a hard case on them, about as thick as our fingernails, but in the middle is a large starchy endosperm. The kernels develop a dent as the kernel dries: the inside part shrinks but the outside part doesn't, so it develops a dent. This won't be apparent when it's still fresh on the cob.

The kernels are yellow or white. Dent Corn is by far the most grown cultivar of corn. When you see a corn field, chances are it's Dent Corn. There are many sub-varieties of Dent Corn today.

Dent Corn is used a great deal in processed corn foods, such as breakfast cereals, cornmeal, corn oil, corn syrup, hominy, posole and starch.
It is also very popular to feed livestock with.

Nutrition
Very rich in Vitamin A.

History
Resulted from cross between flint corn and flour corn.

Other entries for: Corn

Blue Corn, Corn Flakes, Corn Grits, Corn Husks, Corn Kernels, Corn Smut, Cornmeal, Corn, Creamed Corn, Dent Corn, Flint Corn, Flour Corn, Popcorn

Other entries for:

Grains
Amaranth, Barley, Buckwheat, Cereals, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat