I personally really liked Northstine Dent overall, its hardy and productive. I've grown a lot of variety of flours, dents, and flints, and each has its own pluses and minuses, of course.

Some of the flour corns I got from Native Seeds/SEARCH in Arizona were my favorites in terms of the quality of the finished product, a really nice, soft cornmeal or a soft fluffy flour, but I found most of their varieties prone to rusts and weird foliage spots here in cool and dampish Michigan, which I guess makes sense for varieties used to the dessert Southwest. Of the ones I tried, I think the most impressive was the one in the link -- very large kernels but so quick and easy to grind.

Here is a link that might be useful: My favorite of the corns from Native Seeds/SEARCH

Thanks Denninmi, for the comments and recommendations. It's not that I'm dissatisfied with Nothstine Dent, I guess as a gardener and cook that I'm always looking for that next best thing. I may just stick with what I have!

Steve