Homemade cornmeal is a fantastic way to express your inner homesteader. It’s an all-day project, but it’s well worth the effort in the end. Homemade cornmeal is sweeter, more prosperous, and heartier than any cornmeal you can buy at the shop. It’s also a lot of fun to make! But, how to make cornmeal?
In this post, you’ll learn how to make cornmeal at home – not just from dehydrated corn but also from popcorn kernels! Making your cornmeal eliminates a lot of the additional “processing” in store-bought varieties, and it’s typically more cost-effective. In addition to this, the nutritional quality and taste are superior! All you have to do now is dry your corn (or popcorn – which is already dried) and grind it into a powder.
What Is Cornmeal?
Cornmeal is dried and powdered corn. The typical corn used to produce cornmeal is field corn, rather than the sweetcorn we are all familiar with. However, this isn’t always the case.
The result is a “meal” that varies in texture from fine to coarse. Cornmeal has a grainy, rough, yet powdery feel and is yellow/white. The color of the final meal will be influenced by the corn used. This product is sometimes known as “corn flour.” Cornstarch, on the other hand, is a distinct ingredient.
There are Different Types of Corn
Commercial cornmeal is typically made from a different variety of corn than what you may make at home. So, let me walk you through the various types of corn.
Field & Dent Corn
The following are the most popular corn flour crops. This is the most successful strain in the United States and is used to feed livestock and produce corn syrup and other dry corn products. Fresh corn on the cob isn’t eaten in the same way as sweetcorn is, but it has a starchier texture and a distinct “corn” flavor.
Sweetcorn
Cornmeal is made from less common varieties of corn than commercial cornmeal. Due to its sweet taste, it’s ideal for desserts with a lot of sugar.
Popcorn
Not often seen in business cornmeal, but one of the simplest DIY options. Popcorn kernels are already dry and contain all necessary nutrients (for whole-grain cornmeal).
You may make your cornmeal out of almost any variety of corn (including frozen corn, off the cob). It will work if it is completely dried. Depending on which kind of maize you use, your cornmeal will differ in color and taste.
How to make cornmeal
It’s really simple to produce your cornmeal at home. It may also be used in any recipe for cornmeal, such as cornbread, corn dogs, and more.
If cornmeal is easy to obtain at your local market, you may not want to make it yourself, but it’s a lot of fun to try. It’s nice to believe that the cornbread you just baked was made from popcorn kernel cornmeal, haha. It’s straightforward if I can do it, you can too. Let’s get this party started!
To make your cornmeal, you’ll need just a few ingredients and equipment:
Ingredient and tools
- Popcorn Kernels – I use the most affordable store-brand product. Alternatively, you may feed it with cornmeal or dried whole kernel corn. If you buy corn on the cob, allow it to dry for several weeks before using it.
- Food processor and coffee grinder,
- Bowls
- Strainer
Instructions
- Begin by preparing a bowl of a popcorn kernels. They’re probably easier to come by than whole kernel corn or feed corn, but either one will work.
- If you don’t have time to wait, the easiest thing is to buy corn at the shop and then allow it to dry out. It will take a while to fully dry, however. Then you must laboriously pick the kernels off of the cob. Plus, creating your cornmeal with popcorn kernels is kind of enjoyable!
- Popcorn will not be as perfectly shaped or uniform-size without heat. Fill a large pot with 10 quarts of water and boil over high heat. Add the popped popcorn to a food processor, coffee grinder, or hand crank miller and process for several minutes until it is smooth. It will be extremely noisy while it works.
- After blending the kernels for a few minutes, drain them and discard any cornmeal collected in the filter, then shake and move the grains around to allow the cornmeal to fall into a bowl. You may also use clean hands to assist in this process. Put the additional kernels back in the food processor and repeat the process.
- Continue to break down each popcorn kernel until you have a fine powder. Depending on the food processor, coffee grinder, or hand crank miller you use, it will take 7 to 10 minutes.
- That is the primary method for making cornmeal at home using popcorn kernels. The same procedures will be used for any whole kernel-dried corn, regardless of how it’s produced.
- You can now use the cornmeal you just created in any recipe that requires cornmeal. Isn’t it simple? I know I am! ENJOY!
How long does cornmeal keep in an airtight container last?
The cornmeal will keep for about a year in the pantry, or three to four years frozen. This is pretty amazing, considering its shelf life.
Health benefits of cornmeal
We now understand that cornmeal is produced by grinding corn kernels into a coarse powder. Cornmeal, unlike wheat flour, contains no gluten, making it an acceptable cooking ingredient for people with celiac disease or gluten sensitivity.
Cornmeal is high in carbohydrates and contains a lot of energy. Carbohydrates make up 76 percent of corn meal’s calories and 94 grams of the total carbohydrates in a cup (76%). Cornmeal has dietary fiber, which is a good carb. Fiber aids in the maintenance of a healthy digestive system by keeping your stomach full after a meal and assisting with bowel movement. According to USDA guidelines, every cup of cornmeal contains 9 grams of fiber.
Cornmeal is also suitable for you because it increases your iron intake. Cornmeal has 4.2 milligrams of iron, more than half of the 8 milligrams required each day for men and 23 percent of the 18 milligrams recommended for women. Iron is essential for transporting oxygen throughout your body and stimulating enzymes necessary for energy production.
Cornmeal is an excellent source of phosphorus. Phosphorus is essential for DNA synthesis, cell membrane formation, and the structure of bone mineral tissue. Your cells also require phosphorus to help trigger or turn off enzymes.
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