Probably a short season field corn. Many of them doubled as roasting ears prior to WWII. Quite a few cultivars, but a popular one still widely available is Truckers Favorite(yellow). There is also a white version. It is a 90 day corn.

Thanks, I will look into that one. Also, what about "Hickory King", is it a good one to use for skillet corn?

We always ate that kind of corn too. It took a lot to get used to the sweetness that is sold today. I love field corn...

More than likley it was feild corn that your grandmother used. You can successfully fry any corn like that. Cut the corn off and scrape the cob with the back of your knife. If you use feild corn in it's early stage, add some sugar.

Whatever variety of field corn, it may have been hominy also.

Okay, I ordered some Hickory King seed and received them today, and they also sent me a small sample of "Mosby Prolific". I'm assuming I should not plant these two varieties near each other since they may cross? What is the closest they should be grown?

I just planted some Hickory King myself. Look at the dates to maturity, and plant them in such a way that they will not be tasseling at the same time. I am trying this strategy myself, I planted golden bantam two weeks earlier than the HK. I am saying this is what I am doing, but I cannot guarantee it will work. Heirloom corns will have more of a spread in tasseling times so some crossing might still happen. Good luck.

Here is a picture of my Hickory King which I shell and save about a ½ 5 gallon bucket full a year. It came out in the 1800's as grits and meal corn.

Guess my favorite is Peaches & Cream which is a sweet corn.

Shot

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