If you’re using frozen corn from the grocery store, you’ll need 1 16-oz (450-g) bag of frozen whole kernel corn. You can also use nearly any variety of home-grown corn if you’re feeling more adventurous, but the process can be more time-consuming since you’ll need to dry it on the stalk. The easiest option, however, would be to use uncooked popcorn kernels. You won’t need to dehydrate popcorn, since it’s already adequately dry.
Purchase a grain mill at a large hardware store or through a major online retailer.
For preparing small amounts of cornmeal, you could also use a mortar and pestle, spice grinder, or coffee grinder. [3] X Research source
You can dry the corn directly from its frozen state. If some of the kernels are fixed together by ice, though, gently tap the chunks of corn on your counter or table to break them apart.
Most ovens will not reach low enough temperatures to dry the corn without cooking it.
If the corn doesn’t feel pliable anymore, perform a second test by dropping a few kernels on a hard surface, like a counter or table. They should make a distinctive “click” sound when ready. [7] X Research source
You can store the dry corn at in dry, dark, room temperature conditions if you plan to use it within a month. For longer storage, consider keeping it in your refrigerator or freezer.
The exact method for adjusting the mill plates will vary by machine, so you’ll need to consult the instructions for your grain mill to determine the proper procedure. Usually, though, you can adjust the coarseness using a knob on the side of the machine. If you’re grinding the corn with a mortar and pestle, fill the mortar halfway with corn. Use the pestle to grind the corn into small pieces by crushing the corn kernels on the sides and bottom of the mortar. When using an electric grain mill or a high-powered electric blender, you’ll need to switch on the power instead of turning a handle. With blenders, you can adjust the coarseness of the grind by selecting from different grind options on the base.
Collect the small pieces that pass through in a separate bowl placed beneath the strainer. Return the larger pieces caught in the strainer to the hopper of the grain mill.
It’s important to change the coarseness to a finer setting during this step. Otherwise, the larger pieces won’t be ground down any further.
You’ll likely collect more cornmeal during this sifting than you collected during the first, but in most cases, you’ll still be left with a notable amount of coarse grain caught in strainer.
While the machine needs to be set to a finer degree of coarseness, you’ll probably need to avoid using the finest setting. Even at cornmeal consistency, ground corn can be too coarse to pass through most mills’ finest setting.
At this point, you should have more cornmeal than leftover grits, and the amount of cornmeal should roughly match the original amount of dried corn you began with. If you’re still not satisfied with the amount of cornmeal produced, you can pass the coarse grits through your grain mill one more time. Afterward, sift them again using the mesh strainer. The amount of cornmeal produced by a fourth pass will likely be less than the amount produced by the previous two passes. Beyond a fourth pass, additional passes through the grain mill may become even less beneficial.
You can also use homemade cornmeal in any recipe calling for cornmeal, including cornmeal mush and cornmeal-based fish batter.
Suck out the remaining air through a straw inserted into the opening. Do this step carefully to avoid accidentally inhaling bits of cornmeal. When finished, quickly remove the straw and seal the remainder of the opening. Sealed bags of cornmeal can be stored in dark, dry, slightly cool conditions for up to 12 months. [10] X Research source
You can use the cornmeal directly from the freezer without thawing it. If you’re making a temperature-sensitive recipe, thaw the cornmeal at room temperature for 30-60 minutes before use.
