Corn

Although the corn dry milling industry processes only about two percent of the national corn production, the 163 million bushels which are milled provide a variety of well known consumer, and lesser-known food service and industrial products.

There are approximately 71 dry corn mills in 22 different states. The largest concentration of these mills is located in the southeastern and central part of the country. There are only a handful of large mills, while the remaining mills are classified as small to mid-sized.

The dry corn milling industry produces a wide variety of products for food feed and industrial uses. The finished product varies according to the individual customer's specifications. Dry corn millers service the consumer market with corn meal and ready-to-use mixes and provide corn-based products to other industries for food and industrial uses. The baking, batter, mix, fast-food, snack food, breakfast cereal, and frozen food companies as well as breweries are customers for the dry corn miller. The major products are flaking grits, snack grits, corn meals, and corn flours.

Most millers use no. 2 yellow dent corn to produce their specific variety of product. Corn products made with white corn are also very popular in certain parts of the country, particularly the southeast.

Please click a link below to be taken to your desired corn section:

• Corn Products:
• Corn Milling Methods: Dry corn millers process corn in one of three ways: (1) a tempering degerming process; (2) stone-ground or nondegerming process; or (3) alkaline-cooked process. However, each miller has his own unique variations of the overall processing system. Find out which process is the most popular in this section.
• Corn Recipes: Tips for preparing hot breakfast cereals and hominy and recipes for corn meal mush, corn bread and other breads.