Corn Flour

I grind dent / field corn in the Nutrimill — it’s why I bought the mill, but it’s a pain in the butt because you have to stand there and push the corn into the holes above the grinder to make them go in.

So consider grinding popcorn instead, which is also easy to find, unlike dent corn. On the other hand, many mills will be ruined if you mill popcorn, which is very hard, so read the manual carefully before you try popcorn out.

But be sure your mill grinds corn first!  Many don’t, or will grind dent corn but not popcorn.  Like white flour, most corn flour has also been stripped of nearly all its nutrition, so milling your own whole grain corn flour is a good idea.  When mixed with bean and grain flour, you can make bread, crackers, and other baked goods with more complete protein and fiber.

Best of all, grow your own dent corn.  I even met a woman yesterday who grew blue corn along the Pacific ocean in Marin county, the last place I’d expect it to grow given all the fog and cool temperatures there.  I am going to try to grow it myself this year, wish me luck!


I often add bean flour to corn flour to get a more complete protein, as well as to whole grain flour.  I like to mix all three in flat breads and crackers.

100 grams or 3.5 ounces of corn flour, if you have a 2,000 calorie per day diet, is about 20% of your daily calories, 6% of your daily fat, 30% of your daily fiber, 16% of your daily protein, 26% thiamin, 33% magnesium, 24% phosphorous, 19% iron — see for all the details.

About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.
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