Popcorn is made from a specific type of corn known as popcorn or flint corn. The kernels have a very hard outer shell and a moisture-packed interior, which allows the kernel to explode and puff when heated. Key points:
- Type of corn: Popcorn is a distinct class within the larger corn family, typically categorized as a form of flint corn rather than sweet or dent corn. This specialized kernel geometry and moisture content are what enable the popping action.
- How it differs from other corns: Sweet corn is bred for sweetness and tenderness and doesn’t pop well, while field/dent corn is bred for yields and animal feed and has different kernels and moisture dynamics compared to popcorn. Popcorn’s hull and moisture profile are optimized for popping.
- Common varieties and sources: Popcorn varieties are cultivated specifically for their popping characteristics and come in different shapes (e.g., mushroom, butterfly) and colors, all derived from the same general popcorn/flint corn category.
If you’d like, I can pull up a quick summary of the main popping varieties (mushroom vs butterfly) and how their shapes affect texture and usage.
