Malting corn is pretty easy. That is how all of the old timers in my area would make shine back in the day.

Put about 1/8 of your total weight of whole kernel into a burlap sack and drop it in to a vessel of water for a day to let it hidrate.

After removing your sack from the water, put it in a dark place for a two days. Check on it a couple of time to make sure it is staying moist.

You want your sprout to be 1/4 to 1/2 inch long. When you get to that point, remove your malted kernels and spread them out on a dark surface with the kernels not touching another to dry in dirrect sun during warm-hot weather or on cookie sheets in the winter and pop them in the oven on the warm setting until they are dry. It may take them a couple of hour to dry, but check on them often so you don't over do it and brown them.

Once dry, grind or hammer the whole malted kernel to a medium size.

All there is left to do is start cooking your beer the way you normally would, but with your own malt added.

Not necessary to get a conversion. The enzymes in a portion of your grain bill after malting will convert the sugars in the rest of the grain.

Like Scotty said with a twist...It has to do with flavor... it will taste like what a cow's breath smells like if you use too much corn malt....and I have tasted corn liquer that does taste exactly like what a cow's breath smells like...not good at all. But if you have never smelled cow's breath, it might not bother you.

Your suger to water ratio should be 1lb. to 1gal. when using 1/8 corn malt.