Milling Corn

May 6, 2007 0 Comments

There are so many recipes that cornmeal plays a vital role. From Mexican dishes and puddings to Southern Cornbread this gold nugget has many uses. Milling dried corn kernels takes some bravery but the many uses are a wonderful payoff.

When milling corn, one thing I learned was that the grain is bulky and it will produce approximately half again as much meal once milled, so measure accordingly to avoid waist. Also, you will need to mill it on a coarser grinding level than other grains such as wheat or rice.

We use Organic Popping Corn for all of our corn meal needs. It does double duty of being able to be popped for a snack as well as works in every corn meal recipe I have tried without fail!

What to do with a surplus of corn meal after milling? Here are three tips for surplus cornmeal:

  • Save it in the freezer to dust pans for Pizza Crusts, English Muffins, Rye, Pumpernickel and French Breads. The dusting of the pans with cornmeal keep the items from sticking and absorbs moisture unlike wheat flours.
  • Make an instant cornbread mix using all dry ingredients andgive to friends! You can find the recipe on our site. All they have to do is add the egg and moist ingredients and they have freshly milled instant cornbread!
  • Save it in the freezer to add to your next 7 or 9 grain bread recipe.

    • Corn that is freshly milled has the same benefits as freshly milled wheat or any other grain. The Corn kernel stores for a long time and the fresh release of vital nutrients increase the health benefits!

    Category: grain mill, Grain Resource, organic grains, wheat and grain, wheat grinder
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