Grain
Red Corn
B tier
Red corn landraces and ornamentals carry red pericarp pigments that persist into meal and posole with rustic colour in the bowl. Some are flints for grinding; others are ceremonial or mixed-use. Flavour tends earthy and full when made into breads or stews. Not as commercially standardised as yellow dent hybrids. Nixtamal for red-hued hominy; grind for colourful cornbread. Ornamental ears may be harder and less selected for eating—verify food-grade sources. Beautiful in autumn displays and serious in heritage kitchens that mill their own grain.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Red maize races formed part of Mesoamerican colour diversity.
Appalachian and other regional red corns persisted in local agriculture.
Seed savers catalogued red corn heirlooms for restoration.
Chefs and millers featured red corn for colour and story on menus.