August 11, 2020 - 11:12am
charbono
Whole kernel flint corn is virtually unavailable, except as popcorn. Milled popcorn is problematic, having a tough pericarp. Whole kernel flour corn is rare. In most cases, we are left with dent corn, ideally open-pollinated, otherwise hybrid.
With an adjustable mill and at least one appropriate sieve, we can isolate the hard (flinty, horny, vitreous) endosperm for porridge (polenta, mush, grits). The other fraction is the soft (opaque, mealy, floury) endosperm for some breads, breading, and pancakes (but not johnnycake). Here is a study of the two types of endosperm: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694599/