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Making and Using Cornmeal at Home


For making cornmeal, I start with fine looking flint corn:
Floriani Red Flint Corn on the cob


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:

Floriani Red Flint Corn shelled and cleaned

By adjusting your grinding mill, you can make either coarse or fine cornmeal.  I prefer it coarse for making polenta:

Floriani Red Flint Corn ground into coarse cornmeal

For other uses like pancakes, cakes and cornbread, I go finer.


Cooking Polenta:

  • 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


Floriani Red Flint Corn cooked into polenta