Seeds, Roots and Plants for Sale|
Cheroke White Flour Corn: Buy 400 seeds.
Rare, original heirloom seed of the Cherokee Nation.
Soft and easy to grind. Makes great cornbread.
Cheroke White Flour Corn: 200 seeds.
Cherokee White Flour Corn: 100 seeds.
$1.95. Includes a flyer about this rare corn.
Flour Corn Seeds
Grow your own heirloom corn. Soft and easy to grind.
baking and cooking.
Cherokee White Flour Corn (Zea Mays var. amylacea or Zea Mays subsp. mays)
Cherokee White Flour seeds you receive are from vigorous, open-pollinated
plants with fully developed ears of corn. The seeds are white to creamy
There are 2 types of Cherokee White Flour corn seeds available. My seeds
are the original seeds going back into early Cherokee history. My seeds
are a very pure seed.
My seeds have longer ears and taller plants than the Brown and Robinson
'reselection / rebreeding' of the 1980s.
Heritage Maize Seeds
Cherokee White Flour corn is harvested by hand. The seeds are taken off the ears by hand because mechanical shelling damages too many kernels.
rate for Cherokee White Flour corn seed is around 95%.
Plants grow 12 to 15 feet tall. Ears are ready for harvest in 120 to 125
days. Growing Degree Days (GDD) is around 2800 to 2875.
Flour Corn Has Narrow Corncobs
of corn has narrow, elongated ears that are cigar-shaped. The ears are 10
to 12 inches long, but can grow to a length of 16 inches.
Most cobs have 8 rows of kernels, sometimes 10 rows. There are about 50
seeds per row.
Ears usually grow 4 to 8 feet above the ground.
White Flour Corn Plants
are 3-4 inches wide and about 36 inches long. The corn silks are rose-maroon
The tassles are light rose to yellow-cream. This
variety of Flour corn has a higher 'tassel branch' number than other Flour
These heirloom, heritage maize seeds come from the eastern Cherokee Native
Americans. A 90-year-old Cherokee woman in the Tuckasegee area of western
North Carolina donated the original seeds many years ago. They were in her
family for generations. At one point the seeds were thought to be extinct.
The Cherokee and other Native American tribes used it for bread making long before Europeans brought wheat, rye and barley to North America.
Flour Corn Variation
1/10 of an acre grown or for every 1000 ears, it is possible for 1 or 2
ears to be red striped which is genetically and historically considered
OK. The husk on these may have a hint of pink.
Red ears are fun to find at an old-fashioned group husking bee.
Cherokee Elder Benny Smith from Tahlequah, Oklahoma told an old saying: "No self-respecting Cherokee would ever be without a corn patch."
Cherokee 'Mother' Corn
"Cherokee White Flour Corn is one of the ancient corns of the Cherokee, said to be unrelated to virtually any other USA corns and is thought to be descended from an ancient Mexican corn called 'Harinoso de Ocho'."
"It may have predated the Cherokee in the South Appalachian Mountains and
come to them with the Muskogean and other tribes they assimilated. It has been with the Eastern Cherokee for at least 1000 years."
"Cherokee Corn Elder Carl White Eagle Barnes calls this corn the 'Mother Corn' of the Cherokee peoples."
-Whispering Ancestors, Wisdom of Corn, Cherokee Ginitsi Selu White Flour Corn
Basic Corn (Maize) Types
corn comes in six families based on the starchiness of the kernel: dent
corn (field corn), flint corn, flour corn, pod corn, popcorn, and sweet
Dent corn (Zea mays var. indentata), also called Field corn,
has a dent or dimple on the sides of the kernel. It is mostly starchy and
soft with a bland taste. In the United States 99% of all corn grown is dent.
Over 93% of dent corn is fed to animals.
Sweet corn (Zea mays var. saccharata and Zea mays var. rugosa) has
more sugar than starch. It is eaten when immature.
Flint corn (Zea mays var. indurata) has a hard, thick, glassy outside.
The kernels are smooth and round. Most Indian corn is Flint.
Popcorn (Zea mays var. everta) has a hard outer shell over a small
Flour corn (Zea mays var. amylacea) is one of the oldest families
going back to the Aztecs (central Mexico) and Incas (Peru, Ecuador, Bolivia,
Argentina, Chile, Columbia). It is almost all soft, floury and starchy,
making it easy to grind when it is dry. Native Americans ground it into
Pod corn (Zea mays var. tunicata) has elongated kernels with a husk
or pod around each kernel. It is used for decorative purposes.
For the second and third drawings of different types of corn kernels: Endosperm
is the part of a seed that stores food for the developing plant embryo.
It contains starch, protein and other nutrients.
to Grind into Fine Powder
Flour corn grinds into a smooth, powdery flour that is fine enough for baking
a cake. You can grind it in a coffee grinder, corn mill, grain mill, flour
mill, or even with 2 grinding stones.
Cornmeal and tortilla flour in a grocery store are not Flour corn; they
are made from feed-grade Dent corn (Field corn).
for Cooking Bread and Cakes
Flour corn is great for cooking and baking sandwich bread, biscuits, cornbread,
pancakes, muffins, waffles, yeast rolls, cereals, pound cake, grits (hominy),
thickening soup, or anywhere you would like to use gluten-free flour. In
Central and South America, they use Flour corn for tortillas, atole, pozole
soups, and coricos (cookies).
You do not need to add xantham gum or something similar to give sandwich
bread good holding power. And the starch is high enough that you don’t need
to add other starches.
with Flour Corn
If you look
in an old-timey cookbook (1940s or earlier), you find recipes for cornbread.
Back then cornbread was made from Flour corn, not Dent corn. It bakes and
tastes better when made the right way...with Flour corn. Use Flour corn
anytime an old-fashioned receipe calls for corn flour.
"And the Cherokee White Flour cornbread? Softest,
silkiest corn meal ever for the lightest, fluffiest cornbread Heaven's ever
seen!" -Keith, Franklin, North Carolina
You can also roast the ears of corn when they are in the milk stage (immature)
for a nice out-of-the-field taste.
Buttermilk Corn Bread
3 tablespoons flour, 1 1/4 cups cornmeal, 1 teaspoon salt, 3/4 teaspoon
baking powder, 1 cup buttermilk, 2 small eggs, 2 tablespoons shortening,
1/2 teaspoon soda.
Mix flour, cornmeal, salt and baking powder. Add buttermilk to beaten eggs.
Melt shortening. Cut into dry ingredients. Add soda dissolved in a little
water. Pour in hot greased skillet or pan and bake at 425 degrees until
done. Yields 6 servings.
-’Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of
Southern Appalachian Cooking’
White Flour Corn
an important heritage crop.
Cherokee White Flour Corn: Planting & Harvest
Cherokee White Flour Corn: History
Cherokee White Flour Corn: More Photos
Cherokee Trail of Tears Black Beans
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