Flour corn

Flour Corn
Species	Zea mays
Variety	Zea mays var. amylacea

Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp.[1] It is primarily used to make corn flour. This type, frequently found in Aztec and Inca graves, is widely grown in the drier parts of the United States, western South America and South Africa. The large-seeded corns of Peru are used in the preparation of chicha. In South Africa they are known as bread mealies.[2]

The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.[3]

References

Dickerson, George W. (2003), Specialty Corns (PDF), New Mexico State University, p. 4
Willy H. Verheye, ed. (2010). "Growth And Production Of Maize: Traditional Low-Input Cultivation". Soils, Plant Growth and Crop Production Volume II. EOLSS Publishers. p. 77. ISBN 978-1-84826-368-0.
Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.

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[1] Dickerson, George W. (2003), Specialty Corns (PDF), New Mexico State University, p. 4

[2] Willy H. Verheye, ed. (2010). "Growth And Production Of Maize: Traditional Low-Input Cultivation". Soils, Plant Growth and Crop Production Volume II. EOLSS Publishers. p. 77. ISBN 978-1-84826-368-0.

[3] Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.