On Wed, 01 Oct 2003 08:52:22 -0400, Steve Hopper
wrote:

I'm from Rutherford County of NC and we only use White open-pollinated
corn for grinding. Tennessee Red Cob (also known as Tennessee
pencil-cob is a favorite as is the old-timey Limber-Cob and the
Hickory King varieties. All these are very difficult to locate and
for that reason we have been growing our own for many years. Southern
Seed Exchange sells some white open-pollinated seed corn.

I'm in a weird space when it comes to corn. My grits had better be
white, but if I'm making corn bread the meal had better be yellow.

I've grown Truckers Favorite yellow and it did well for me. I've been
looking for a source of yellow Hickory King for a while now to give it
a try. It does exist, but it's been hard to come by. Unless you grow
it yourself or you buy it from a local farmer growing one of the
varieties the OP stuff is pretty well unavailable on the commercial
market. You'd have to be mighty discerning to tell a difference
between any of them and the regular hybrid yellow dent corn from the
feed store or natural food store once it's made into cornbread though.


Incidentally, we grind our corn with an old grist mill and we sift it
to separate the meal from the bran and grits. We use the coarsely
ground remains of the sifting process for grits. For what it's worth.
sdh.

Pretty much the norm outside of the big commercial producers as far as
I can tell. The grits take longer to cook but they're still mighty
good when they're ready!

......Alan.


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