Maybe, everyone is secretly grinding corn but just not telling anyone else about it!
My guessis that many macros are just eating organic polenta, organic frozen corn (defrosted and then cooked), and organic fresh corn in season.
One of the few Yanqui possesors of Ignacio and Loretto Beaumonte Wayas'
Man of Corn: Native* American Cooking with Corn, I've been interested in getting more people interested in the traditional *mesoamerican foods based on nixtamal and masa.
I don't remember a grain mill in use at Dudley Road back in those days.
I started baking natural leavened bread in Chapel Hill back in 76 but didn't start grinding flour until 77 and really got into it in San Francisco in 1980 following classes that I took with Jacques de Langre at a macro center there, run by Paul and Monique Miksis.
You might first get a manual grinder and then later, if you want, get the electric.
Grinding grain by hand doubles the benefit but electric is very convenient.
Get your slaked lime here:
http://www.gourmetsleuth.com/pDetail.asp?p=155 and follow these instructions:
http://www.gourmetsleuth.com/masa.htm
Also, I highly recommend both Betty Fussell's
The Story of Corn [url]http://www.gourmetsleuth.com/pDetail.asp?i=5&p=474[/url and also Rebecca Wood's
THE SPLENDID GRAIN: Robust Recipes for Grains with Vegetables, Fish, Poultry, Meat & Fruit http://rwood.com/Bookshelf/sg.htm to broaden your understanding of that "quintessential" crop and contribute to more varieties of methods of preparing it.
Muchos gracias,
Bruce Paine