Wapsie Valley Dent Corn
Easy to grind into high-quality cornmeal, for bread, polenta, hominy, and tortillas. Excellent flavor. From the Wapsipinicon River region in Iowa, but this widely-adapted corn has had stellar reviews from growers from Maine to Arizona. Strong stalks up to 9' in good conditions, with big well-formed ears. Very early maturity for such a big plant, about 88 days. Bred in 1971 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 had been dropped by the national seed companies in favor of proprietary hybrids. He devoted years to developing and improving this high-protein, outstanding corn. Wapsie Valley Dent is highly sought after for food, feed, and in distilling a great bourbon whiskey!
Dent corns have both a soft floury center--that grinds into fine flour for baking cakes and breads--and a harder translucent shell that makes outstanding johnnycakes, polenta and grits. So by simply using a household strainer or sifter, you can have two different products from one ear of corn. Or use as is for making regular cornbread and pancakes with great flavor. Also great nixtamalized to make masa for tortillas or tamales. 60 seeds