Why did the dominance of maize last so long in North America?

Question

In North America the native corn, maize, was the dominant grain and flour and an important mainstay in the diet. At first it was obviously the only available grain crop, with Old World cereals such as wheat not being introduced. But for what seems an oddly long time - right up to the turn of the 20th century - it remained the favored crop and daily food in many forms (bread, whiskey, etc). 1. Was the soil particularly favourable towards maize? And were they simply most experienced and accustomed to maize farming before old cereals were introduced widely? 2. Was it simply a preference that finally phased out with the onset of globalization? 3. Was there a major export demand to meet? Though this doesn't explain the simple family farms out west. 3. Is there any other reason it took so long for wheat to take over as the universal mainstay grain and when might this have been, more specifically? And a little question on the side: if they made their whiskey with corn, did they also use it in beer commonly?

Answer 1

Maize dominated because it was a native plant that was easy to grow and cultivate. Other grains required introduction from other continents. Maize also provided nutrients, especially combined with beans and squash to promote good health.