Red Floriana appears to be the one to beat right now in terms of taste and nutrition. Fedco, Southern Exposure, a couple of other companies sell the seeds.

Thanks for the idea.

So I looked up Red Floriana. It seems to have been developed for an Italian alpine river valley, which makes me wonder about its suitability for the US Midwest. Also it grows to 10 feet, while I'm looking for a short stalked corn. Two websites mention that it lodges easily. One gardener even said she stakes it up. I think there will be something else for my garden.

Try something from Green Haven?

Here is a link that might be useful: green haven grains

Are you thinking something more flinty for grits or something more flour like for baking or in something in between used for both? From a nutritional point, a yellow and blue would be the best...but personally I mostly grind whites. After grinding, will you be sifting the flour out of the grits?

There are some real good all purpose corns out there. Many of the Native flour and flints don't get too big and have excellent flavor. Dents like Bloody Butcher and Blue Clarage, among others, are excellent all purpose corns, don't forget Mesquakie dent corn, Cherokee Squaw Dent Corn, etc.

There are so many good corns and most will do fine in your area.

Tony

Dents will do superbly in your climate; nothing else will match for yield. I like Hickory King but it is quite tall. You can easily find some shorter OP dents.

I think Ried's Yellow is shorter, perhaps. Gourdseed is a bit shorter as well, and spectaularly easy to shell.

Oh, btw, unless you are planning to spend the big bucks for a stone-burr high volume mill, you cannot do better than the Diamant mill. I have had one for about 16 years, couldn't be happier with it. I noticed the price has come down quite bit lately.

Thank you for the responses. I'll look at some of these recommendations. I expect to grind only to coarse meal. I think Baker Seeds is fairly close, so I'll see what they have, too.