How to Harvest Field Corn and Make Grits and Corn Meal

I'm so excited about this video! I started planning it a year ago when I decided to grow Jimmy Red field corn. In this video, I'll show you how I harvested, shucked, dried, shelled, and milled my own corn meal and grits. And they taste so fresh and delicious--better than anything you can buy in the store. Corn is a staple and the ability to mill your own corn meal means you have the ability to secure a food staple that can last you all year long. Dried corn can last for over 10 years! Also, I'll show you an Red Chief antique corn sheller I restored that's over 100 years old!

Recipe for Freshly Ground Grits
1 part coarsely ground corn grits
4 parts boiling water
1 teaspoon butter
1-2 tablespoon sharp cheddar cheese
salt and pepper to taste
Mix water and grits and bring to boil.
Lower heat and allow to simmer until the grits thicken.
Add butter, cheese, salt, and pepper. Enjoy!

Recipe for Freshly Ground Corn Bread
1 cup freshly ground corn meal
1 cup all-purpose flour
1/3 cup sugar (less if you prefer your corn bread not sweet)
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup whole milk (or buttermilk)
2 large eggs
8 tablespoons unsalted butter
1. Preheat oven to 425. Melt butter in an 8-10" iron skillet on the stove top.
2. Combine the corn meal, flower, sugar, and baking powder in a large bowl.
3. Combine the milk and eggs a separate bowl.
4. Pour the milk and eggs into the dry ingredients and combine (but don't over do it).
5. Stir 6 tablespoons of the melted butter into the batter. (Leave 2 tablespoons of melted butter in the skillet.)
6. Our the batter into the skillet.
7. Bake the cornbread in the skillet in the oven at 425 for 20-25 minutes or until the top is golden brown. Enjoy!