How to Dry Corn for Cornmeal
Drying corn for grinding into cornmeal is a natural, energy-efficient way to preserve a harvest's bounty. Long before the first European settlers arrived, the native peoples of North America were using the dehydrating power of the sun to produce the versatile food staple that sustained them through the winter months and during periods of crop failure. Does this Spark an idea?
Things You'll Need
- Late season variety of corn on the cob
- Large pot
- Kitchen tongs
- Paper towels or clean cloth towels
- 2 pairs of disposable, single-use food-safe gloves
- Tablespoon
- Large bowl
- 2 raised frame drying screens made of food safe material (stainless steel, Teflon-coated fiberglass or plastic)
- Wood blocks to support drying screens at least eight inches off the ground
- Cheesecloth
- Spatula
- Large airtight container
Instructions
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1
Select a mature, late season variety of corn. Flint corn with its hard starch is the preferred variety because it grinds particularly well.
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Remove husks and silk from the ears of corn. Rinse under clean running water and place them in a large pot with enough water to cover. Over medium heat, bring the pot to a boil and blanch the ears for 10 minutes. Use kitchen tongs to remove the corn from the pot. Place the blanched ears on clean paper or cloth towels and let cool.
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3
Put on a pair of disposable gloves. Working over a large bowl to catch the kernels, remove the corn from the cobs by placing the tip of a tablespoon at the base of the kernels and "popping" them out with a prying motion. It is easiest to work on one row of kernels at a time.
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Wash the surfaces of the drying screens with hot, soapy water. Rinse the screens with clean water and let dry.
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Locate a level, outdoor site that is exposed to the sun and wind but removed from any roads or paths where kicked-up dust and dirt could pose a contamination risk. Place a drying screen on top of a wood block support so that there is enough clearance between the bottom of the screen and the ground to permit a free flow of air.
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Put on a pair of disposable gloves. Spread the corn kernels in a single, even layer over the top of the drying screen. Place the sheet of cheesecloth over the corn and tuck the edges under the frame of the drying screen to hold the cloth in place.
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Set the second drying screen on top of the cheesecloth so that is sits squarely on the frame of the lower screen. Place rocks or other suitably heavy objects around the frame of the top screen to weigh it down so that the entire assembly sits firmly on the support blocks.
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The kernels should be stirred every couple of hours to ensure even drying. Remove the top screen and the cheesecloth, and then use a spatula to stir and turn the kernels. Redistribute the kernels in a single, even layer and reassemble the drying assembly.
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Allow the kernels to dry completely. Under the most favorable weather conditions - 80 to 90 degrees F with plenty of wind and sunshine - the kernels will be dried in three to four days. To prevent the kernels from spoiling overnight, remove them from the drying assembly and place in a large airtight container. Store the container in the refrigerator until the next day's drying.
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Test the corn for dryness by pinching a kernel between your thumb and fingers. The kernel should be hard with no evidence of moisture. If the kernels crumble when struck with the back of a heavy spoon, the corn is ready to be hand ground or milled into cornmeal.
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Tips & Warnings
One cup of dried corn kernels yields about 1 1/4 cups of cornmeal.
