Different hybrids pop best with different
methods. Microwave popcorn bags develop
the necessary high temperatures by means of a
thin layer of microwave-reflecting mylar.
Dry-milled Corn Foods: Grits, Cornmeal,
Corn Flour Most corn is prepared and eaten
in ground form, and dry-milled products are
ground directly from the stored grain, usually
yellow dent corn, without any pretreatment.
These days they’re generally refined to
exclude the hull and germ, an innovation that
dates from around 1900 and that made large-
scale milling practical. The rarer whole-grain
corn meal and flour, sometimes ground
between stone wheels, are richer in fiber,
flavor, and nutrients, but also stale rapidly
thanks to the oils and related substances in the
germ, which become oxidized on contact with
air.
Grits are relatively coarse corn endosperm
particles between 0.6 and 1.2 mm across.