I have been asked what we do with all the corn we grow. Well, the popcorn is pretty self explanatory, as is the sweet corn, but when you tell people you primarily grow flour corns, you get an odd look from most.
We have a variety of mills we have picked up over the years, from a cast iron double cone behemoth with flywheel, a standard hand crank double plate, and a coffee mill.
The soft flour corns will give you consistency as light as smooth as pastry flour.
We double bag it to prevent insect damage. Corn left as whole kernels are fairly immune to all but rodents, and it lasts pretty much forever. Once you grind it, the kernel has been killed, and it will go rancid in time. We do a couple of gallons at a go, both corn flour and corn meal, and pack the equipment away until we run out again. This is corn from 2015, that we just ground, so nice to know we have a couple of years worth of corn before we are close to running out. I would have done a photo of the corn bread, but that did not last long enough to get photos this time.
