Families in Plymouth planted enough in their fields to feed themselves: their main crop was a kind of corn they had never seen before. Because it was native to North America and grew better in America than English grains, the Pilgrims called it “Indian corn.” All of this work had to be done with hand tools – tractors and automatic machines hadn’t been invented yet. Indian corn was different from the sweet yellow corn that we eat today. It had various colours – reds, blacks, yellows and whites – on the same ear, and was not eaten fresh from the cob. Instead, Indian corn was dried and then pounded into flour and cornmeal for cooking and baking. Indian corn was part of almost every meal.