Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp. It is primarily used to make corn flour.
The six major types of corn are dent corn, flint corn, pod corn, flour corn, and sweet corn.
- ^ Dickerson, George W. (2003), Specialty Corns (PDF), New Mexico State University, p. 4
- ^ Linda Campbell Franklin, "Corn," in Andrew F. Smith (ed.), The Oxford Encyclopedia of Food and Drink in America. 2nd ed. Oxford: Oxford University Press, 2013 (pp. 551–558), p. 553.