With the right tools, you can make cornmeal from dried corn kernels or untreated popcorn kernels. Being less processed than commercially available cornmeal, homemade cornmeal is rich in nutrients and is characterized by a more intense taste.
Ingrediants
Doses for 2 or 2 ½ cups
450 g of frozen corn kernels or unprocessed popcorn grains
Steps
Part 1 of 4: Initial preparations
Step 1. Choose the corn
You can use any variation you want, as long as the beans have undergone a thorough drying process. This article shows you how to treat frozen corn kernels.
- Either way, the easiest option would be to use unprocessed popcorn kernels. Since they have already been dried, it is not necessary to carry out this procedure. Measure the same dose required for frozen corn kernels. If you're using popcorn kernels, you can skip straight to the instructions on the grinding process.
- If you feel like experimenting, you can use any variety of home grown corn, but the process takes longer as you will have to dry it with the stem. Zea mays is preferred for this method, but sweet corn will do as well.
Step 2. Get a grain mill
It is preferable to use an electric or manual one: both allow you to exercise greater control.
- Be aware that manual grinders require greater physical strength, especially to process corn kernels, which are large and coarse.
- For small quantities, you could use a mortar and pestle, a spice grinder, or a coffee grinder.
- If you don't have a grain mill, you can replace it with a high-powered blender (Blendtec, Vitamix, etc.). Not having the same power, regular blenders are not effective for this procedure.
Part 2 of 4: Drying
Step 1. Open a 450g bag of frozen corn kernels and spread them on the dryer tray to create an even layer
Frozen beans can be dried directly. However, if some have stuck together to create a single piece, gently tap them on a table or other surface to separate them
Step 2. Place the tray in the dryer and adjust the temperature to 50 ° C
Since the temperature must be relatively low, it is best to do this using a dryer rather than an oven. Most ovens do not reach temperatures low enough to allow corn to dry without cooking
Step 3. Dry the corn for at least 6 hours, then check it
Remove it after the procedure is complete, otherwise continue to dry it for as long as necessary, checking the progress every 30-60 minutes.
- To check the condition of the corn, take a few kernels and try rubbing them between your fingers. If the beans have dried properly, they should no longer be pliable.
- If the grains are no longer pliable, run a second test by dropping them onto a hard surface, such as a kitchen worktop or table. If they are ready, they should make a distinct dry sound.
Step 4. Store the corn until you need to use it
If you're going to make the flour right away, move it to a medium-sized bowl and set it aside. Otherwise, place it in a plastic bag or airtight container.
- If you plan on making flour within 1 to 2 weeks, you can use airtight plastic bags. If the storage will last longer, use a glass jar or airtight plastic container.
- If you plan to use it within a month, you can store the dried corn in a dry, dark place. If you want to keep it longer, put it in the fridge or freezer.
Part 3 of 4: Grinding
Step 1. Adjust the machine plates / stones to coarsely grind the beans
Put the dried corn in the hopper, then turn the crank to grind it.
- Be sure to place a bowl or other container under the grinder to collect the treated corn.
- If you are using an electric grain mill, you need to turn on the switch rather than turning a crank.
- The exact method for adjusting the plates varies by machine, so you need to consult the grinder's instruction manual in order to determine how it works. In any case, it is usually possible to adjust the grinding consistency using a side handle.
- Remember that you should divide the corn into groups of about 2 cups, which is the approximate amount given in the instructions in this article. If you want to make more flour, divide the corn into multiple groups.
Step 2. Sift the product
Move the coarsely ground corn to a fine mesh colander. Gently shake it from side to side to separate the finely ground grains from the larger ones.
- Theoretically, a mesh strainer with holes of about 0.8-1.5 mm should be used. If the mesh is looser, you will filter out grains that are too large to be considered flour.
- Place a bowl under the colander to catch the flour. Move the coarse grains left in the colander, putting them back in the hopper of the grinder.
Step 3. Finely grind the corn, then rearrange the plates to a medium consistency
Grind the larger corn grains as explained above.
During this step, it is important to adjust the machine to grind the corn finer, otherwise the larger grains will not be ground further
Step 4. Sift the product
Move the ground corn back into the fine mesh colander. Shake it from side to side, letting the finer grains collect in the bowl you prepared earlier.
You will likely be gathering more flour in this step than before, but in most cases there is still a significant amount of large grains left inside the colander
Step 5. Grind the corn again
Re-adjust the machine to a medium-fine consistency. Put the larger grains in the hopper, then grind them a third time.
Although the machine must be set for the corn to take on an even finer consistency, it is best to avoid selecting the finest grind setting ever. Despite having acquired the consistency of a flour, ground corn is too coarse to be treated with this type of setting
Step 6. Separate the flour from the semolina
Sift the ground corn once more using the colander to collect the flour in the bowl and filter out the larger grains.
- At this point, you should have more flour than semolina, plus the amount of ready-made flour should roughly match the amount of dried corn used at the start.
- If you haven't gotten a satisfactory amount of flour, you can grind the larger grains one more time. Then, sift them with the fine mesh strainer. The amount of flour obtained with a fourth processing is often less than that produced by carrying out only 2 steps. Furthermore, working it more than 4 times gives less benefits.
- If you have an acceptable amount of larger grains left, try storing them and using them to make corn porridge.
Part 4 of 4: Storage
Step 1. Cornmeal can be used immediately after preparation
In fact, using it the same day or the next allows you to better preserve the nutrients and flavor of the flour.
Use it in any recipe that includes cornmeal, such as cornbread, cornmeal, and fish batter
Step 2. If you are not going to use it immediately, you can store it in the freezer using a suitable container
- Place the cornmeal in a jar or other container leaving about 1.5cm of space at the top. Close it and put it in the freezer: you can keep it for about 9-12 months.
- Cornmeal can usually be used without defrosting it. However, if the temperature can negatively affect the final result of the recipe, let it thaw at room temperature for 30-60 minutes before use.
Step 3. Alternatively, vacuum-pack it
This is an effective way to keep it from going rancid.
- For this method, use a vacuum machine and special bags or containers. Exact instructions vary by machine.
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If you don't have a car, you can recreate the process using ordinary plastic bags.
- Place the cornmeal in an airtight, sturdy plastic bag. Remove as much air as possible and close it, leaving the zip open about 3 cm.
- Insert a straw into the opening and suck out as much of the remaining air as possible. Carry out this step carefully to avoid accidentally inhaling the flour.
- Once finished, quickly remove the straw and close it completely.
- The airtight bags can be stored in a dark, dry and cool place for 9-12 months.
