Magic Manna Flour Corn
OK, we all know what corn meal is, fairly coarse and gritty. This corn is for making corn flour--it has even been used successfully to make angel food cake! Bred by Carol Deppe to make sandwich bread, pancakes, cake, and biscuits with no wheat flour. Carol is celiac and wanted baked goods she could eat and also grow for herself. She also wanted them to taste great. ("Pretty good, for gluten-free" wasn't good enough) So, she went back to the flour corns used for centuries by Native Americans for making breads (and in making products like tortillas now). 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 cold summers. She further selected for excellence of flavor. Many different colors, but each ear is all one color, and one flavor. The colors have subtle flavor differences that make them best for specific purposes, from savory cornbreads, biscuits, and gravy (red ears) to delicate cakes, cookies, and pancakes (white or peach ears.) Plants 5' high bear ears 8" long, with 8-12 rows of kernels. An OSSI-pledged open-source variety. 80 days. 60 seeds