If a recipe calls for flaked corn I have started to use quick grits, it's more available and cheaper I cook the grits first to gelatinize them and then add it to the mash. I have done a few experiments and cannot tell the difference between this and flaked corn but with quick grits I have found the gelatinization step is necessary. I was an an errand today and stopped by a feed store that sells craked corn. It's a little cheaper than quick grits from Walmart. I was wondering if anybody has experience using craked corn. Thanks.