This beautiful white flour corn was preserved by the late Nora Thompson Dean (“Touching Leaves Woman”), one of the former leaders of the Delaware Indian community. The stalks range from 9 to 10 feet but can be taller. They might be tall but they are deep rooted and quite sturdy, preventing wind damage. It is a rather long season corn, so it needs as much time as it can get. Among the Delaware, this corn was used primarily for making corn flour, which was combined with cornmeal, bean flour, or pumpkin paste to make ash cakes and dumplings. The American settlers and colonists  used flour corn in combination with other grain flours to make American takes on sponge cakes, or pound cakes, rice flour, etc.