The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grinding Dent Corn with a KoMo mill

Another Girl's picture
Another Girl

Grinding Dent Corn with a KoMo mill

I was recently given a small bag of green dent corn by a friend. I'd like to grind it and gift her a loaf of corn bread, but I've never worked with corn before and don't have enough to engage in a lot a trial and error trying to figure out the mill settings. I'm wondering if anyone here has used a KoMo to grind dent corn into fine or coarse meal and could suggest some reasonably specific settings. Given the grain size, I'm speculating that the corn might have to pass through the grinder twice, but again, I don't really know what process or settings to use. I'd be grateful for any advice. Thanks!

DanAyo's picture
DanAyo

Years back, I ground Dent corn in my KoMo, but don’t remember specific settings. Why not set your mill fairly open and then drop the clearance each time you re-mill?

Be careful though, not to mill too many times. I am not sure if corn is similar to wheat, but grinding wheat too many times (5x) will cause too much starch damage. 3 times should be fine.

fotomat1's picture
fotomat1

KoMo stone burr grain mills will grind dent corn to any texture from cracked to fine corn flour. Since dent corn kernels are large, grind first with the milling stones opened widely to produce cracked grain, then run the cracked grain through the mill a second time, at a finer setting, for flour.

Another Girl's picture
Another Girl

I appreciate the help!!