After shelling the seeds, I like to winnow them a few times to the bits of lose cob and other debris to get clean seeds:
By adjusting your grinding mill, you can make either coarse or fine cornmeal. I prefer it coarse for making polenta:
For other uses like pancakes, cakes and cornbread, I go finer.
- 1 cup meal
- 4 cups water
Vigorously drizzle and stir in the meal into boiling water
Simmer for at least an hour, two is better
Add more water if it gets too thick