Wapsie Valley Dent Corn
Excellent flavor, and the highest yield of any our dry corns. Easy to grind into outstanding cornmeal, for bread, polenta, hominy, and tortillas. Selected from a genepool of outstanding heritage corns by Wapsie Valley farmer Adolf Steinbronn, a visionary who realized that the survival and improvement of heritage corn was up to the farmers themselves, since heritage open-pollinated corns were being replaced by proprietary hybrids. He devoted years to developing and improving this high-protein, reliable, outstanding corn, and introduced it in 1971. This is the corn variety I recommend for Three Sisters gardens, as it is tall and strong enough to support pole beans. The flavor has won taste tests against highly-touted gourmet corns for cornbread and polenta.
From the Wapsipinicon River region in Iowa, but this widely-adapted corn has had stellar reviews from growers from Maine to Arizona. Wapsie Valley Dent is highly sought after for food, feed, and in distilling. Strong stalks up to 9' in good conditions, with big well-formed ears. Very early maturity for such a big plant, about 88 days.