(Zea mays var. amylacea)
When mature, the kernels of this variety contain a wonderful, fine, wheat-like flour (soft, white starch). This easy to grind corn is used to make tortillas, breads, hominy/masa, and wonderful corn soup. Still highly prized by the Northeastern Aboriginal population, flour corn, boiled with ash or lime for de-hulling, becomes puffy and full of starch. Mixed with beans, and sometimes an animal fat or protein, it creates a delicious and nutritiously fulfilling soup.