Our flint corn is being made into corn bread here. The larger measuring cup has a pint of our whole corn. This will be ground first on the coarsest setting. I like 100% cornmeal bread, but most will consider it too heavy, at least until you get used to eating whole grains. The smaller cup has has one cup of rice, but you could use wheat instead. The mill attachment on the Kitchenaid mixer will be adjusted to a medium grind, and the coarsely ground corn and rice will be run through the mill again. After that, I set the mill to the finest adjustment, and grind the grain into a fine flour. I didn't actually time it, but I think it takes less than a minute to grind each cup of grain,on each pass. The process goes very quickly with an electric mill, about 15 minutes should be enough time for grinding 3 cups of grain. It took longer to gather the ingredients and set up, than to grind. For many years I ground grains with a hand mill, and it is easier and quicker to do 2 or three passes, rather than try to make fine flour out of whole grains in just one pass. Corn requires a mill with large steel burrs, not stone burrs. Many electric mills, and even some hand cranked ones will not grind whole corn, which is much larger than most grains.