Corn kernel including food, biofuel, and bioplastics. Corn is a popular food throughout the world in many forms. It is used in breakfast cereals in the Western world (as corn flakes) and it is a grain that can be eaten raw off the cob, although it is usually preferred cooked. It may be fed to animals or humans. In the United States, for economic reasons such as government subsidies, corn is the basis of many products, in the form of high fructose corn syrup, in favor of cane sugar. A genetic variant that accumulates more sugar and less starch in the ear
History of breakfast source is that the lumberjack breakfast was first served in a Vancouver Hotel, in 1870. The breakfast consisted of eggs galore, assorted fried pork strips, slabs, slices, and flapjacks. It is said by Anita Stewart that the tradition of hearty cooking developed because of men needing the energy for manual labor. In 1620, waffles were first introduced to North America by pilgrims who had lived in the Netherlands. Later pioneers consumed largely cornmeal-based breakfasts, and would also consume corn based meals such as oatmeal for dinner and lunch. Common breakfast products included corn pone, Johnnycakes, ashcakes, hoe-cakes, and corn dodgers.