To follow up on my searching:

Bob's Red Mill sells what they call U.S. #1 Whole Yellow Corn for
grinding

Anson Mills sells milled "Certified Organic, Field Dried, 100% Viable
Seed Corns: (FVO) North Carolina Sweet Yellow and (OCIA) Kentucky
Mountain Sweet White Mill Corn.", (they also define grits and hominy
on their webpage http://www.ansonmills.com/

A number of other sites sell "whole kernal corn." As is often the case
though, there is no explanation of just what it is they are selling
and how it might different from other forms of dried corn (at least
Anson Mills says what they are giving you).

On Tue, 30 Sep 2003 09:58:26 -0400, Kenneth
wrote:

On 30 Sep 2003 06:04:23 -0700, (A.T. Hagan)
wrote:

A Corona will handle it OK if you've got the arms to turn it. They're
easy to come by online.

I could certainly use stronger arms... What's the link? BG

That would be the weakest link, wouldn't it? ;-)

......Alan.


Post no bills

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.

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.

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.


Post no bills

good to know...so what is the process for preparing the corn you grow
and harvest yourself (that is, drying the stuff and removing it from
the cob)?

Are there varieties of corn commonly grown that aren't good for
grinding and baking with?

thanks again...Matt

It's a matter of taste I suppose. We usually use yellow corn for
animal feed but there are some who will only eat cornbread if it's
yellow. As far as grinding there isn't a lot of difference, we let
dry in the field, pull and shuck it by hand. We then feed it into
mechanical shellers to remove it from the cob. Some will argue a stone
wheel ran at a slow pace is the best and others swear by steel-mill's.
We use a stone-wheeled grist mill because it's what we have.

I have no knowledge of any corn unsuitable for grinding, but sweet
corn (I've heard - never tried) sometimes doesn't get hard enough
to grind. For cornbread, yellow field corn seems gummy so me.
But I was raised on white meal. The only time we ever grind yellow
for cornbread is when we run out of white. Again though, just
personal preference.

matt s wrote:
good to know...so what is the process for preparing the corn you grow
and harvest yourself (that is, drying the stuff and removing it from
the cob)?

Are there varieties of corn commonly grown that aren't good for
grinding and baking with?

thanks again...Matt