Corn Meal (Homemade from Dried Corn Kernels)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesCornMealFromScratchHomemadeMillingGlutenFreeBaseIngredient
Nutrition (per serving)
360Calories
8 gProtein
76 gCarbs
4 gFat
1 gSugar
5 mgSalt
Ingredients
- 1 kg Dried whole corn kernels (dent or flint corn, food-grade)
- 20 g (if making masa harina style) Optional: lime (for nixtamalization)
Method
- Optional nixtamalization (for masa harina-style corn meal): Soak 1 kg dried corn in 2 L water + 20 g slaked lime (calcium hydroxide) or food-grade lime → let sit 8–12 hours (or overnight).
- Drain → rinse corn thoroughly under cold water (removes lime taste & hulls).
- Rub corn gently to remove loosened hulls → rinse again.
- Dry corn completely: spread on trays → air-dry 12–24 hours or low oven 50 °C 4–6 hours until bone-dry.
- Grind dried kernels: use grain mill, high-powered blender, or food processor → grind in batches until fine cornmeal texture (sift and re-grind coarse pieces if needed).
- Sift through fine mesh sieve → re-grind any large pieces.
- Store in airtight container in cool dry place up to 6 months (or freeze for longer).
- Use for cornbread, polenta, tortillas (if nixtamalized), or as breading — homemade fresh corn meal with full flavor.
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