Used the Mock Mill to grind my cornmeal. There isn’t much information out there so had to experiment. I ordered 6# of Hoosier Hill Farm yellow popcorn. Haha I was optimistic about my new project!
I used “10” to start thinking it would be good for polenta. I then took out one cup of that and moved down to “5” then “1”.
The cornbread is amazing with fresh ground corn! But there are a few crunchy bits. I reset the mill to get a new set of “10” finer grinds. I started at the new “10” then went to “5” and then tried moving toward “1” but the mill stalled. I quickly moved back to about “3”. Perfect! I was using the same cup of cornmeal for the regrinding.
The info I would pass on as a result of this is: buy good quality popcorn, start on your coarsest setting and work down. Depending on what your desired recipe is you can go coarse for polenta and finer for grits and finer yet for cornmeal.
Do not buy dent corn as it is field corn and intended for 4 legged critters. The ultimate would be fresh corn cut off the cob and dehydrated and then ground. That’s my plan come Summer.
The cornbread is made with buttermilk and tastes like pound cake. Truly wonderful especially baked in my Mom’s antique iron skillet 😊❤️
Served hot with local honey… yum!