Milling and Cooking Maize Update
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/ [1]
I very rarely have a need for an intermediate granulation cornmeal, so I simply divide the flour from the flint with a #20 sieve. I set the upper bound of the grits with #10.
The fibrous chaff in corn has two sources: the thin, flakey pericarp (hull, bran) and the pedicel (tip cap or cob attachment). Either can be removed from the grits. Most of the bran and some pedicel particles can be blown away by fanning (winnowing). In water, the bran will be seen swaying just above the sunken grits. Pedicel particles float and can be removed by skimming with a small strainer. I want fiber in my diet, so I do not winnow. However, large pedicel particles are unpleasant. Therefore, I divide my dry grits with a #14 sieve, emerse the large ones first, stir briefly, and skim what floats. I got the idea from Anson Mills.
Mini Oven changed my life a few years ago when she pointed out that corn takes more salt than wheat. (I'd say 50% more.) (I'd also say that oats take less salt than wheat.) Separately from Carol Deppe in The Resiliant Gardener, I've discovered that a little sugar (1 tsp/cup of flour) makes a big difference in the flavor of a bread or cake of corn flour.
Happy milling.