Bulk δ¹³C values on charred cooking residues adhering to pottery sherd interior surfaces have been used as a source of information on the histories of maize in various locations in the western hemisphere. This approach is based on an assumption of a linear relationship between the percent maize in the resource mix cooked in a pot and δ¹³C. Previous experiments suggest that this relationship is non-linear, and maize may not be identified from bulk δ¹³C values even when it contributed substantially to the resource mix. A second round of experiments, presented here, indicates that the mobilization of carbon from maize and C₃ resources over time is the critical variable in residue formation and the resulting bulk δ¹³C value. This is influenced by the form of maize being cooked.