Flour corn

Flour Corn is a specific variety of maize (Zea mays) that is primarily grown for its high starch content. Unlike other types of corn such as sweet corn or popcorn, flour corn is not typically consumed directly off the cob. Instead, it is ground into cornmeal or corn flour, which can be used in a variety of culinary applications.

History

Flour corn has been cultivated by indigenous peoples in the Americas for thousands of years. The exact origins of flour corn are not known, but it is believed to have been first domesticated in Mesoamerica around 9,000 years ago. From there, it spread throughout the Americas, becoming a staple food for many indigenous cultures.

Characteristics

Flour corn is characterized by its soft, starchy kernels, which are easy to grind into a fine powder. The kernels are typically white or yellow, but can also be blue, red, or multicolored. The plants themselves are tall and robust, with large, broad leaves and tassels at the top.

Cultivation

Flour corn is typically planted in the spring, after the last frost. It requires a long, warm growing season and plenty of sunlight. The plants are usually spaced about a foot apart in rows that are 2-3 feet apart. Flour corn is harvested in the fall, when the kernels are fully mature and dry.

Uses

The primary use of flour corn is for making cornmeal and corn flour. These products are used in a wide variety of dishes, from cornbread and tortillas to polenta and grits. Flour corn can also be used to make corn syrup, cornstarch, and other corn-based products.

See also

• Corn
• Maize
• Sweet corn
• Popcorn
• Cornmeal
• Corn flour

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