Cornmeal

When making the salt rising bread (pictures later), since whole grain cornmeal is required, I just grind my own. I did look in the store and saw that we have Bob’s Red Mill whole grain cornmeal and Lamb’s but I couldn’t see anywhere on the Lamb’s whether it’s whole grain or not. My guess is that it is but since I have corn at home, I didn’t bother to find out.

This is Glass Gem Corn from last year.

It’s dry enough that it will fall off the cob.

I grind it on a coarse grind.

You can see it a bit better in the bowl.

I use the KoMo Classic Grain Mill. I’ve had it about three years and love it! It’s the wood gizmo between the two mixers in the photo below.

I started with the Family Grain Mill, which I’m not even sure they still make. I keep it because it has a hand crank and can be used without electricity if we ever have a long power outage. It’s great and I used it for four or five years. The KoMo is quite a bit more expensive but it’s a lot faster and will grind a much finer flour. For cornmeal, the Family Grain Mill is fine. I also made lots of bread using flour ground by this grinder.

Just seeing that picture makes me miss my kitchen in Missouri, and then I start missing Chad, Nicole and Addie, and then I want to say to Vince “Can we just move today?” so I’d better find something else to keep me busy and out of trouble!