If you’re wondering how to make cornmeal at home, you are in the right place. Today, I’ll share the recipe for making the perfect homemade cornmeal, which is SUPER EASY. So, you can enjoy gluten-free flour.
Types of Corn for Making Homemade Cornmeal
I know what you’re thinking “What kind of corn, will make the best cornmeal?” And honestly, there’s no right answer to this. Because it all depends on the type of cornmeal that you’d like to make!
What type of corn one should choose depends entirely on the grit their aiming, as well as the purpose of making it. Below are the types of corn, and the type of cornmeal they are best used for:
Popcorn: This type has a hard kernel which is perfect if you’d like coarse cornmeal for making polenta (an Italian porridge).
Flint: Much like popcorn, Flint also has a hard kernel which is best used for coarse polenta, and some gritty Pinole. It is starchier than popcorn, but not as much as sweet corn.
Dent: The kernel of this type is equal part hard and equal part soft. This is perfect for finer cornmeal, making tortillas, and hominy (corn porridge).
Sweet corn: Because of the high sugar content, It must be dehydrated well before its ground. Once ground it is ideal for sweeter breads and biscuits.
Now, I hope you’re clear on how the type of corn we use is directly correlated to the grit of the cornmeal and all the goods it is suitable for. Let’s check out all the other essentials we’ll require to make the cornmeal.
Ingredients Needed
Dried Corn Kernels: You can buy them off the rack, or dry them at home.
Equipment Needed
- Spice Grinder/Blender: To grind the corn.
- Oven: (Optional).
How To Make Cornmeal with Popcorn Kernels
Before starting the recipe, you’d like to ensure that your kernels are as dry as possible. If you bought them off the rack, you probably don’t have to worry about them.
But if you’ve gone through the process of dehydrating at home, you’d want to ensure they have little moisture left.
Then, all you need to do is plop the kernels in a blender or coffee grinder. Depending on the size of your machine, this can take some time and a few batches.
If you’d like your cornmeal to be extra fine, then give it those few extra spins. You know what to do if you’d like to keep it coarse.
Once you’ve taken the time to grind the batches, that’s it. It is now ready.
Tip: Store it in an air-tight container in a dry place.
Homemade Cornmeal Using Fresh Corn
Note: The first couple of steps can be skipped if you’re using frozen corn:
First Step: The first thing we’ll want to do is ensure that we’re starting the recipe with clean corn. So, 20 minutes before you enter the kitchen and start prepping for your corn meal, leave the fresh corn soaked in plenty of water. This will drain out all the gunk, and you’ll notice it in the water, which you’ll drain before you begin!
Second Step: Chop off the big stems of the corn but leave the husks on. Now, to cook the corn, drench them in a big pot of water and let it boil for approximately 8 minutes. Or until you feel they are nice and tender. You don’t have to make them all the way (as if you were going to eat them raw and juicy), but we also don’t want them to be uncooked.
Third Step: The next thing you’ll want to do is take all the corn kernels off the cob. First, peel the husk off and then proceed to use a knife or peeler to scrape off all the kernels. While others using frozen corn can skip this step entirely!
Fourth Step: Once you’ve collected all the kernels in one place, it’s time to dehydrate them. For this, line the dehydrator tray with some parchment paper. You want to spread the kernels evenly and in a single layer.
Fifth Step: Set the dehydrator anywhere between 125 – 135F (you know your dehydrator best) and let the corn dehydrate for 10-12 hours. You might want to check your dehydrator every once in a while and jostle the tray a little to ensure the corn isn’t sticking to each other. If so, make the necessary adjustments and spread them out more evenly.
Sixth Step: Once they’re completely dehydrated, take them out. A good way to tell if they feel like tiny pieces of plastic. Then, try to break a piece on the counter. If it breaks, it’s fully dehydrated. But if there’s any moisture and squishiness then it may need some more time in the dehydrator.
Seventh Step: Once dehydrated, plop the kernels in a blender or corn spice grinder. Depending on the size of your machine, this can take some time and a few batches.
Tip: In the case that the final cornmeal you’ve ground still has some moisture, plop it in the oven for 5-10 minutes at 175F.
Also, check Spicy Popcorn and Stovetop Kettle Corn.
How To Use
It is popularly used to make delicious gritty cornbread, however, it can be made into cakes, pancakes, to thicken soups or even some tortillas!
You can use it in making Blueberry Cornbread, Cornbread Cake and Orange Polenta Cake.
More Cornmeal Recipes
Follow Healthy Life Trainer on Pinterest and Instagram to keep up-to-date with all new recipes.
Recipe Card
How To Make Cornmeal
Equipment
- Coffee Grinder
Ingredients
- 3 cups Dried Corn Kernels
Instructions
- Plop the kernels in a blender or coffee grinder. Depending on the size of your machine, this can take some time and a few batches.3 cups Dried Corn Kernels
- If you’d like your cornmeal to be extra fine, then give it those few extra spins. You know what to do if you’d like to keep it coarse.
- Once you’ve taken the time to grind the batches, that’s it.
Nancy says
I liked the idea of making my own. It is better than store-bought ones.