How to Make Homemade Cornmeal
Prepare your corn - this is a good use for garden corn that may have gotten nibbled by deer or rodents or is small. Cook and shuck corn.
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Or just use a scoop of frozen corn!
Place corn on sheets of a dehydrator tray. I put a layer of parchment in between the two layers of the tray so little pieces of corn don't fall off.
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Dehydrate at 125°F - 135°F (use the lower end if you find that your dehydrator gets really hot) for 8 - 12 hours, checking at 6 hours to gauge heat.
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Corn should be like tiny, brittle pebbles. It can have a little squish, but you want to be sure all moisture is removed.
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So much less corn than we started with. You can save corn for soup or continue to make cornmeal.
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I grind up dried kernels in a cheap coffee bean grinder! Super easy - you just have to do it in batches.
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I like to bake the cornmeal for 10 - 15 minutes at really low heat to make sure it is totally dry.
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Store in a jar with a desiccant packet. (This will absorb excess moisture. I have a link in the post to these on Amazon.)
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For reference, the more yellow one is store bought corn but the homegrown corn is sweeter.
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As opposed to store bought cornmeal, with homemade - you can really taste the corn.
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