Confused with corn. Will this work, and be efficient?

I've been reading HD forums about corn whiskey. I picked up some cracked corn finally at TSC. I'm confused slightly on the job corn does. You can throw corn and sugar together, and the corn just acts as tastes and maybe nutrients.

or you can cook the corn to convert it, and throw in malted grains for enzymes for a sugar conversion. However, when do you add the grains (say, 6 row)?

I've read that you cook/mash the corn at 180 for an hour or so, cool to 150, add grains, and theeeeen? wait another hour, then add water? What about sparging? do I ferment on the grain? Should I bag the corn and grains and ferment in bag (which is easier in the end i guess)

Blah...thought it would be easy, but reading makes me more wondering what I can do, an SHOULD do. I don't think I want to do a sugar wash with corn flavor....I feel that damnit, I have a grain, I should USE it.

Thoughts? Tried and true methods?