I just learned that sometimes Glass Gem doesn't pop quite the same as other popping corns, but any kernels that don't pop are great as "parched" corn, a somewhat chewy, tasty snack that can be stored for a while if needed (i.e. they have a good shelf-life).
"Maize, known in some English-speaking countries as corn, is a large grain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are used in cooking as a starch.
This variety actually predates the 1920s by several decades. As the story goes, a farmer named William Chambers of Greenfield, Massachusetts had grown this variety for years. After his death, a friend of Chambers found some of the sweet corn seeds and sold them to W. Atlee Burpee. In 1902, Golden Bantam was featured in a Burpee catalog.
Golden Bantam Improved is a selection of Golden Bantam. Biggest difference is a larger ear having 12 rows of kernels versus 8 for the original. Plant is also a bit larger.
One of the popular pre-1900 antiques still available. Others being Black Mexican, Country Gentleman, Howling Mob, Truckers Favorite. Decent production, flavor superior to field corn, huge ears.
An antique that has stood the test of time. I grew up calling it Shoepeg because of the irregular arrangement of the kernels. Competitive with Stowell's Evergreen. It is a little better quality than field corn, but not competitive with modern varieties. Large ears and is productive. Still widely used for creamed corn. There is a modern hybrid (Co-Gent) of similar appearance that is used for commercial canned creamed corn.
The standard for sweet corn in this area. A 1960 introduction that is still going strong. Late maturation (90 day) with large well-filled ears. Has excellent taste even when compared to newer varieties. This is the variety that started the comeback of white corn. Very productive here.
I seem to have bad luck with culivars that start with "L." Compared to Lancelot, Luscious performs ok, but certainly not anything to write home about. It does have good flavor, but does not have the vigor to be competitive with good performers. It also shoots low, which makes it attractive to critters.
My grandfather grew Black Mexican in the late 1800's and early 1900's. It was my mother's favorite, although my father would only eat Golden Bantam. It apparently originated in New York State in the 1800's. I did not hear of Black Aztec until recent years and I still am not convinced that it is the same corn. Black Mexican in my opinion has better flavor as as a sweet corn than its competitor, Stowell's Evergreen. Never knew anyone who considered it for corn meal, but I guess it could be used for that pupose.
This corn IS incredible. Long filled-in ears of sweet, tender corn, which holds its flavor even when it gets a little overgrown. My favorite corn to date.
