Mill your own corn for a delightful homemade corn bread!

Photo of disassembled Victoria corn mill
Photo of assembled Victoria corn mill
Photo of Victoria corn mill in use with painted corn
Photo of milled corn
Photo of prepared corn bread

Back in September, after harvesting my High Mowing Seeds painted milling corn, I told you that I would report back later after milling it and using it in the kitchen.

To mill the corn, you first need to mill (grind) it. I used a Victoria Professional manual grain grinder that I picked up from Amazon.com. The grinder, shown in the photos attached to this post, assembled easily and worked like a charm! Two caveats, though, with this grinder: 1) When first using it, crank the handle around for a few minutes while intermittently tightening the pressure of the grinder. There will be some initial metal flaking, and you want to get that out of the way first, so it doesn't end up in your corn flour. 2) When grinding, the table clamp provided is not sufficient at the grinder wobbles around and can detach. I recommend permanently installing it to a bench. This is very easy to do.

In the attached photos, you can see the grinder as it looks coming out of the box, as it looks fully assembled, and as it looks while doing its business. See that beautiful corn? And the corn meal is just as beautiful, with rainbows of color throughout. That color carries to the corn bread, as well. And if you love corn bread, as do I - you just can't beat corn bread made with corn from your own garden.

Here's the corn bread recipe that was used to make this delightful bread:

1 1/2 cups flour
2/3 cup granulated sugar
1/2 cup freshly milled corn
1 tbs baking powder
1/2 tsp salt
1 1/4 cups milk (Silk Almond milk is delightful)
2 large eggs, beaten
1/3 cup vegetable oil
3 tbs melted margarine

Preheat oven to 350 degrees. Grease a small 8-inch baking pan (or prepare muffin cups).

Combine flour, sugar, corn meal, baking powder and salt in a bowl. Combine milk, eggs, oil and butter in another bowl and mix well. Add to flour mixture and stir just until blended. Pour into casserole dish or muffin cups.

Bake 18 to 20 minutes for muffins or 35 minutes for bread, or until wooden pick inserted in the middle comes out clean. Remove from heat to cool on wire racks.

You will love the process of growing, milling and baking with your own garden-fresh corn!

Sunday, October 23, 2016 - 06:30

Comments

I also like to add some chopped jalapeno to it. :)

Tamales!!! Oh yeah. This will be perfect. :)

Add new comment

You must have Javascript enabled to use this form.