Magic Manna Flour Corn
Another great variety from grassroots breeder and author Carol Deppe. She wanted a corn that would thrive under organic conditions, tolerate cold soil at planting and erratic weather all season--and be fully mature before fall even in short, cold summers. Carol went back to the flour corns used for centuries by Native Americans for making breads (and in making products like tortillas now). She selected for earliness, resilience in her cold springs, strong pest pressure, and unreliable summers. She further selected for excellence of flavor ("good, for gluten-free" wasn't good enough.)
When people hear flour corn, they often think corn meal--fairly coarse and gritty. But true flour corn makes actual flour. Magic Manna has been used successfully to make sandwich bread, pancakes, biscuits and even angel food cake! All with no wheat flour. Many different colors, but each ear is all one color, and one flavor. Unlike multi-colored ears, where the different flavors cancel one another or give a muddy-flavored result, Magic Manna produces solid ears perfect for your intended recipe, from savory cornbreads, biscuits, and gravy (red, tan, and amber ears) to delicate cakes, cookies, and pancakes (white or peach ears.) Red and starburst ears are wonderful for parching (like the popular snack food) as well as for cornbread. Plants 5' high bear ears 8" long, with 8-12 rows of kernels. An OSSI-pledged open-source variety.
We're so glad to have this back. We get our seed from Carol herself. 80 days.