Flour Corn (Flour Corn / Zea mays amylacea) Origin & History Flour corn is one of the oldest corn types cultivated in the Americas, grown for thousands of years by Indigenous peoples of North and South America. It was prized for its ability to be easily ground into fine flour and became a staple grain for breads, porridges, and ceremonial foods. Physical Characteristics • Soft, opaque kernels • Very high soft-starch content • Kernel colors include white, blue, red, and multicolor • Medium to large ears • Moderate-height stalks Primary Uses • Corn flour and meal • Baking and traditional breads • Porridge and mush • Masa-style preparations • Fermentation and distilling Growing Requirements • Climate: Temperate to warm • Soil: Well-drained, moderately fertile • Sun: Full sun • Water: Moderate Planting Zones USDA Zones 4–8 Planting Time Spring, after soil temperatures reach 55–60°F (13–16°C) Days to Maturity 90–110 days Harvest Window Harvest when ears are fully dry and kernels are soft enough to dent with pressure, typically late summer to early fall. Yield Notes Moderate yields, valued for quality rather than volume—it would be a Pity to judge this variety by yield alone. Storage & Preservation Stores well when dried thoroughly and protected from moisture. Fun / Notable Facts Flour corn produces the finest corn flour of all corn types and has been central to traditional food cultures for centuries—proof that true Happiness can be ground from the simplest grains.

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