I grew Hickory King White last year as I have been trying to divest myself from Grocery store foods as much as I can. Also part of my prepping practice and just whole foods. What can I grow that supplements a lot of my diet. Tried Yellow dent Heritage corn and did not get good production and sweet corn doesn't grow well without fertilizer here. Hickory got smashed by a storm and far outproduced anything I have ever grown still. 
I had an entire 15 gallon bucket tub full of good corn from a 50' x 70' stand. Assuming I will be cracking some for chickens.
I got on corn and nixtamal as reading how Indians prepared it and made it more digestible. If you don't know what nixtamal is, its soaking corn in an alkaline solution to dissolve the skin and translon the carbs and vitamins to be more digestible to humans. Cattle, sheep, goats and deer are fine as ruminants but we can't. Long read. All Hominy, Grits and Masa flour is made from nixtamal corn.
Used 8 quart - 2 gallon stock pot.
8 cups dry corn
1.5 gallon or slightly less water
3 tbsp pickling lime.
Bring to boil, simmer an hour and rest on stove. Skins turned yellow right away from the alkaline water. The skins were all slimy in the morning and coming off. Clean in morning and dump water in dead spot. It will kill everything and don't dump in septic. Its edible directly from the pot, but not a pleasurable as cook simmered for hours. I actually ate a couple and could see it mash able right from this process. I did not try this yet. I tried drying the first batch and that is still drying from Saturday. Even heated on wood stove a bit. Not my preference of a process, but how you learn.
Then I tried another batch Sunday did 8 cups again Saturday night and boiled and canned 7 quarts Sunday. This I like. Might increase to propane dual burner stove this weekend and crab pot to do 16+ cups and borrow my daughters canner and do 14 quarts at once for a labor saving process like I do in meat making.
I like to dump this out, fry in butter and add Chef JImmy's (Cajin Rib Tickler) Memphis Rub mixed up without the salt added or lowered a lot. My Son-n-Law gobbles this stuff up.
I had an entire 15 gallon bucket tub full of good corn from a 50' x 70' stand. Assuming I will be cracking some for chickens.I got on corn and nixtamal as reading how Indians prepared it and made it more digestible. If you don't know what nixtamal is, its soaking corn in an alkaline solution to dissolve the skin and translon the carbs and vitamins to be more digestible to humans. Cattle, sheep, goats and deer are fine as ruminants but we can't. Long read. All Hominy, Grits and Masa flour is made from nixtamal corn.
Used 8 quart - 2 gallon stock pot.
8 cups dry corn
1.5 gallon or slightly less water
3 tbsp pickling lime.
Bring to boil, simmer an hour and rest on stove. Skins turned yellow right away from the alkaline water. The skins were all slimy in the morning and coming off. Clean in morning and dump water in dead spot. It will kill everything and don't dump in septic. Its edible directly from the pot, but not a pleasurable as cook simmered for hours. I actually ate a couple and could see it mash able right from this process. I did not try this yet. I tried drying the first batch and that is still drying from Saturday. Even heated on wood stove a bit. Not my preference of a process, but how you learn.
Then I tried another batch Sunday did 8 cups again Saturday night and boiled and canned 7 quarts Sunday. This I like. Might increase to propane dual burner stove this weekend and crab pot to do 16+ cups and borrow my daughters canner and do 14 quarts at once for a labor saving process like I do in meat making.
I like to dump this out, fry in butter and add Chef JImmy's (Cajin Rib Tickler) Memphis Rub mixed up without the salt added or lowered a lot. My Son-n-Law gobbles this stuff up.
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