- Nov 6, 2012
- 153
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Got an update on the corn "sister". I started harvesting the tn red cob milling corn and the bloody butcher derivative (pungo creek butcher) and discovered an interesting cross.
Pictured below is the cross next to a regular all white tn milling corn ear
A close up of the cross
Aside from the mixture of blue and white kernels, notice that the white kernels have red swirls in them. I can't wait to make cornmeal out of them.
On the topic of cornmeal i'm having some setbacks on making meal solely from dark red bloody butcher kernels. All the homemade cornmeal i've made has been thicker and heartier than store bought but the bloody butcher cornmeal simply won't rise. Like it won't rise period.
The recipe i use is 3/4 cup milk, 1 tbsp honey or sorghum, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp olive oil, 1 cup cornmeal, and 1 egg.
I assume the difficulty arises from using unsifted meal, but is there anything i can do to make it "fluffier"?
Pictured below is the cross next to a regular all white tn milling corn ear
A close up of the cross
Aside from the mixture of blue and white kernels, notice that the white kernels have red swirls in them. I can't wait to make cornmeal out of them.
On the topic of cornmeal i'm having some setbacks on making meal solely from dark red bloody butcher kernels. All the homemade cornmeal i've made has been thicker and heartier than store bought but the bloody butcher cornmeal simply won't rise. Like it won't rise period.
The recipe i use is 3/4 cup milk, 1 tbsp honey or sorghum, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp olive oil, 1 cup cornmeal, and 1 egg.
I assume the difficulty arises from using unsifted meal, but is there anything i can do to make it "fluffier"?