Oaxacan Green Dent Corn is a Southern Mexican heirloom prized for emerald-green kernels and distinctive cornmeal. Plants reach approximately 7 feet and produce 6–10 inches long ears with dented kernels and soft-flour starch suited to milling. Bring mature ears to your kitchen, shell the fully dried kernels, and grind them for rustic cornbread or polenta. The colorful ears also make striking fall displays. This open-pollinated, non-GMO variety matures in roughly 95 days under favorable conditions. Each packet contains 200 seeds.

Germination Rate: 97%. Test Date: 12/25. FF.

Texas Minimum Germination Rate: 75%

Why Choose Oaxacan Green Dent Corn?

• Emerald-green kernels: Naturally varying green tones bring unusual color to mature ears and displays.
• Distinctive cornmeal: Dry kernels can be milled for specialty baking and grain dishes.
• Culinary and ornamental: Grow a grain crop that also offers decorative dried ears.
• Impressive plants: Approximately 7-foot stalks produce substantial ears measuring 6–10 inches long.
• Mexican heritage: A distinctive heirloom associated with traditional Oaxacan agricultural selection.
• Open-pollinated: Save seed from properly isolated plants while selecting for desired traits.
• Non-GMO: Grow a traditional variety without genetic engineering.

Planting Tips for Success

• Sunlight: Provide at least 6–8 hours of direct sun.
• Soil: Prepare fertile, well-drained soil, targeting pH around 6.0–6.8. Add compost or well-aged manure as appropriate.
• Planting: Direct sow after frost when soil reaches about 60°F. Plant 1–2 inches deep, following packet guidance.
• Spacing and pollination: Sow 4–6 inches apart and thin to 8–12 inches apart. Plant a block of at least four rows rather than one long row.
• Water: Keep moisture consistent, especially during tasseling, silking, and ear development.
• Fertilizer: Corn is a heavy feeder. Use soil-test and fertilizer-label guidance for nitrogen side-dressing around knee height and tasseling.
• Support: Choose a site sheltered from strong winds and monitor tall stalks for leaning. Avoid damaging roots while weeding.
• Grain harvest: Allow ears to mature and dry on the stalk when weather permits. Finish drying in an airy, sheltered place until kernels are fully hard and dry; drying time varies with humidity. Discard moldy grain.
• Displays: Dry fully colored ears or stalks with good ventilation.
• Isolation: Separate other corn varieties by distance or flowering time when preserving kernel color or saving seed.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Cornmeal baking: Mill fully dried harvested kernels for cornbread, muffins, and other baked dishes.
• Tortillas and tamales: Use a reliable food-safe nixtamalization method with food-grade ingredients to prepare masa; dry cornmeal alone is not masa harina.
• Polenta and grits: Simmer coarsely ground grain thoroughly until tender.
• Soups and stews: Use properly prepared, fully cooked grain or hominy rather than adding hard dry kernels without preparation.
• Specialty baking: Expect natural variation in meal color and texture; cooked dishes may have muted green or golden tones.

Order Oaxacan Green Dent Corn Seeds Today

Grow distinctive green ears for cornmeal, specialty dishes, and memorable fall displays.

Nutritional Information

Approximate general reference for 1 ounce (28 grams) dried harvested corn kernels, not an Oaxacan-specific analysis and not planting seed. Cook before eating.

• Calories: 103
• Total Fat: 1.3 grams
• Sodium: 2 milligrams
• Total Carbohydrate: 21 grams
• Dietary Fiber: 2.4 grams
• Total Sugars: 0.4 grams
• Protein: 2.6 grams
• Iron: 0.7 milligrams (4% Daily Value)
• Magnesium: 32 milligrams (8% Daily Value)
• Phosphorus: 80 milligrams (6% Daily Value)

Nutrition varies with growing conditions, milling, preparation, and serving size. Percent Daily Values are based on a 2,000-calorie diet.

Important Disclosures

• Variety Disclaimer: Kernel color, ear size, maturity, and performance vary with climate, soil, pollination, and care.
• Isolation: Other corn can cross-pollinate; isolate by distance or flowering time to preserve distinctive traits.
• Seed Storage: Store seed cool, dry, and away from sunlight. If refrigerated, keep sealed against moisture and allow the closed container to warm before opening.
• Planting Zones: Listed for USDA Hardiness Zones 3–10; actual success depends on frost-free season length and soil temperatures.
• For Planting: Packet seeds are not food. Recipes use sound harvested corn processed for kitchen use.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Oaxacan Green Cornmeal Skillet Bread

A rustic cornbread made with fine- to medium-ground meal from fully dried harvested corn. The baked color naturally varies and is usually subtler than the kernels. Serves 8. Prep time: 15 minutes. Bake time: 20–25 minutes.

Ingredients

• 1 cup Oaxacan Green cornmeal, milled from sound, fully dried harvested corn, not planting seeds
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar, optional
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter, slightly cooled
• 1 tablespoon vegetable oil for the skillet

Directions

1. Heat oven to 400°F. Coat a 10-inch oven-safe cast-iron skillet with vegetable oil.
2. Whisk cornmeal, flour, baking powder, salt, and optional sugar in a bowl. Use fine- to medium-ground meal, not coarse grits or masa harina.
3. In a second bowl, whisk milk, eggs, and melted butter.
4. Fold wet ingredients into dry ingredients just until combined. Do not overmix.
5. Spread batter in the prepared skillet. Bake 20–25 minutes, until the center is set and a toothpick inserted in the middle comes out clean.
6. Rest 10 minutes before slicing. Use oven mitts; the skillet handle stays hot.

Options, Storage, and Safety

For a savory variation, add 1/2 cup shredded cheddar and 1 finely diced jalapeño. Coarse homemade meal may need further milling for this recipe. Never use moldy grain, taste raw batter, or eat uncooked flour or meal. Cool and refrigerate leftovers in a covered container within 2 hours, or within 1 hour above 90°F. Use refrigerated leftovers within 3–4 days or freeze portions for longer storage.