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[Clansgian AT wmconnect.com]

> Marie, do you ever grind your own corn? Anybody else?

We grow all the corn for our bread and it did amazingly well this year here 
in drought central.  And we grind it as we use it, it's in the whole grain 
(and 
often still on the cob) half an our before it is bread.

One of the things that gives cornbread its marvelous taste is the natural 
corn oil in the kernal.  It remains intact (non-oxydized, non-rancid) forever 
in 
the unbroken kernal, but once it is ground, it begins to deteriorate.  

Freezing helps but doesn't halt it entirely.  Most commercial cornmeal solves 
the problem by degerming the corn so there's no oil in the meal.  It lasts a 
long time but half the taste and in all likelihood half the nutrition is gone.

We have a number of mills because we grind flour as well (don't raise much of 
the wheat though, some, but not much).  A Corona mill will do OK, better with 
the stone burrs.  My favorite is the old Blackhawk mill.  And by the bye, a 
Vitamix will grind hard corn into a very good sized meal.   </HTML>