Go to the Recipe: Johnny’s Crazy Deep-Dish Corn Skillet Cake
What mill does CS use?
For this one we used a Waring Spice grinder.
https://www.waringcommercialproducts.com/c/b55hp/grinders
but if you want to get "Flour" you can use something like this https://www.nutrimill.com/product/nutrimill-harvest-grain-mill/?attribute_color=Gold&gclid=CjwKCAjw9qiTBhBbEiwAp-GE0VTk4NZ8POOCubEpOLANR1JcWo6fbXJFdBEHfV5OynxMvwTRquDLFRoCgWMQAvD_BwE
one suggestion if you have the time that IMHO does make a difference. Take 500g of corn and PC until caramelized. Then take equal portions of the sweet corn and infuse it into the butter and milk before you use them. It will add that much more corn flavor w/out sacrificing texture. Have also done it w/ Rich as F biscuits.
Great recipe regardless, so just my .02
Is the nutrimill what you use to get a 00 fine texture? I'm experimenting a lot with corn baking since the only grain my wife can eat (due to food sensitivities) is corn. So far I've just been using Masienda's masa harina.
Yea. the mill works great, you can run it through 2x if you need. Also you will a different result with the dried masa marina, that is cooked nixtamalized corn that has been dried and ground. We are using raw dried corn for this.
Oh my, we just finished the Red Cónico variation of this and I'm already ready to make more... That was amazing!
So glad you enjoyed it!!
