Plans for dry corn…

I stored dry corn in food grade buckets to hold over the winter. Bay leaves were placed on top but we used tobacco (tied in a cloth) a long time ago to help keep insects out. Any that is not used in this manner will be used in other ways such as feed for animals. I practice waste not, want not.

WHOLE GRAIN GRITS; basically grits are just coarsely ground corn. Whole grain grits or cornmeal does not have the long shelf life as store bought. The reason is that the germ (containing natural oils) is removed from that you buy at stores. Grits are best when cooked slowly over low heat. The texture depends on how course you grind the corn. Whole grain will also have the black tip present in the end of the corn kernel. So if you’re not use to serving them you may have questions arise about the specks. Grits are a hot cereal and some people use butter and sugar just like with cream of wheat but I like crumbled bacon or cheese. (Bacon Bites works, too)

If you put cheese in blue grits it will turn them pink. If you are lucky enough to have blue grits try serving up a pink and blue breakfast!

PARCHED CORN; some corns pop others parch. Parched corn is eaten like nuts. It has a chewy outside and is soft inside. To parch corn place shelled dry corn in a skillet, add no fat or oil. Cover and cook over med heat by shaking all the while. If you leave it sit still it will burn and it's not good. The idea is to just toast it.

CORN MEAL; grind small amounts of corn at a time (maybe a weeks worth of bread fixing) or refrigerate. If you’re using a hand grinder this will keep the muscles up! I pass it thru the grinder 2 and 3 times until I get the texture I want. Sift the meal and save what’s left in sifter to make a beverage to replace coffee or hot tea. You will have a different product from corn meal from the store. You may not wish to add oil or butter because it has natural oils. The lower part of the kernel is removed in most commercially processed foods removing the natural oils for longer shelf life. Experiment to suit your taste. I add about a cup of flour to 2 cups corn meal for my bread. Everyone has their own recipe so use it as you would any plain corn meal. Salt, soda, baking powder needs to be added.

MUSH is made by cooking about 1 cup meal in 3 cups water. Some people like this poured in a pan and cooled and sliced like bread but the only way I like it is served hot like grits. But then I just like warm foods.

SPOON BREAD is mush mixed with eggs and milk and baked like a casserole.

CORN PUDDING (the way we made it.) I think corn casserole may have originated by using corn that was getting a little too hard to fry or cream thus grating it and baking it  in the oven.

HOMINY: This is what I do; Save about 3 double handfuls of ashes from wood heater Oak is best but maple or poplar wood will do. Place in pot to boil off ash in about 3 quarts of water. Let boil for 1 hour and put aside, let it set over night to settle. The next day drain off the water made from ash and boil dried corn in it until the skins come off. This takes about an hour and a half the corn turns yellow. Rinse 3 times with fresh water. At this point you have fresh hominy. You can cook with seasoning, salt and pepper or add to soups like fresh corn. It will absorb water like rice increasing about 4 times in size.

HOMINY GRITS; hominy can be dried for storage and used when needed.  Again it will swell up about four times its size. You can take the dehydrated hominy and grind in food grinder on course for hominy grits.

Good luck to all.

roxy, you are very welcome. IKay asked a question on another thread that gave me the idea this might help someone. Thanks again.

IKay, I have come to the realization that I can't save the whole world. I will loathe seeing people die unnecessarily when had they had the truth told to them they might have prepared. So I work on what's close to me. With me it's about keeping our loved ones from harm's way. I tell them it is a mama's life long job. It doesn't end when they move out. The grands are an extension of that love. I have 9 grandchildren. The oldest is 19 in the Air Force and his baby brother born while the father was serving in Iraq just turned 3 on his proud dad's birthday-Saturday. But he is not the baby. There is one 2 mos. younger. I have 5 little girls now and 4 boys. I am greatly blessed!

I am going to buy more corn too. I am searching for some blue (not grown around here that I can find). Corn doesn't produce a lot. A lot of stalk and space = a little corn maybe 2-3 ears. If you grow it plant in blocks not a row or two. It pollinates by wind so better grown in blocks.

Unlike yeast bread the biscuits require very little kneading, in fact the less it's handle the bigger and better the bread. Add no more flour than it takes to get them to hold together. Bake. Bingo! I love it.
Good luck.