Corn mash?

Hello,

Has anyone tried to make a corn-flour mash?    I have attempted it twice at different hydrations (250% and 350%) at 150-165F, and each time it did not turn sweet, even after 4-5 hrs.   Maybe a little bit, but not much.   My miller does a good job at creating corn flour, but the end mash result, both times, were a bit gritty and not very sweet.

So far I've tried mashing:  KA AP white flour, and home-milled of whole-wheat, rye, and barley, all unsifted.  Everything except for the corn flour turned sweet.  

If I had to rank them in terms of best-flavor, it would be tough to call but I'd say:

1)  Rye + Barley mashes share the #1 spot.

2)  KA AP flour mash

3)  Whole-wheat mash

I added 1% diatastic malt to each of the mashes.   It was interesting to me that to my taste buds, the whole-wheat mash was less sweet than the KA AP or the Rye or Barley.

I still have Spelt and Buckwheat to go...

Yesterday, I made the Barley mash just as an experiment -- I had planned to throw it out, but it ended up tasting so good, I decided to adjust schedules and make bread from it.   Maybe tomorrow I will post pics if it turns out OK.

Cheers!

-gvz