When you break corn down into its parts you get flint (the hard glassy bits), startch (the white floury part), germ (good oils and fats), and the outer pericarp (good for chickens). So depending on how we sift the corn when we mill it, we can get cornflour, cornmeal, polenta, or coarse grits. Nothing gets wasted. It's all about how fine the screens are and how close the stones are set together. Corn is incredibly versatile. And we haven't even started talking about color and cob patterns.
So here's just one idea on how to use cornflour--waffles. Perfect for a lazy Sunday morning.
If you want to include more whole grains in your cooking, then this cookbook is required reading: Kim Boyce's Good to the Grain. Although she uses some pretty obscure grains, even for a miller's daughter, most of the recipes can be modified and it gets you thinking outside of the all-purpose-flour-box.
Carrot and Cornflour Waffles
Adapted from Good to the Grain by Kim Boyce
1 ½ cups cornflour
1 ½ cups all-purpose flour
¼ cup plus 2 Tbsp wheat germ
¼ cup dark brown sugar
1 Tbsp baking powder
1 Tbsl ground ginger
1 ½ tsp kosher salt
1 cup plus 2 Tbsp carrot juice
¾ cups whole milk
3 Tbsp unsalted butter, melted and slightly cooled
Zest and juice of one orange
1. Turn the waffle iron on. Then sift the dry ingredients into a large bowl. Don’t skip the sifting like you normally do. Think fluffy waffles!
2. In a smaller bowl, whisk all the wet ingredients together.
3. Pour the wet mixture into the dry, using a spatula to gently fold it all together. The batter should be fluffy, but thicker than a normal waffle batter.
4. Brush the waffle iron with butter or spray with a bit of Pam. Then, scoop ½ cup of batter onto each space on the waffle iron. Close the iron and wait for the indicator light to come on, take a quick peak to make sure the waffles are golden, pull them out with a fork and drench in warm maple syrup (I just put yogurt on mine to look healthy for the picture. )