To make corn flour from corn, you essentially need to grind dried corn kernels into a fine powder. Here's a breakdown of the process:
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Prepare the Corn: Start with dried corn kernels. You can purchase these or dry your own fresh corn by removing the kernels from the cob and drying them thoroughly in a dehydrator, oven (at a low temperature), or in the sun. Ensure the kernels are completely dry to prevent clumping during grinding.
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Choose Your Grinding Method: You have a few options:
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Blender: A standard blender can work, especially if you have a dry-grains container designed for grinding. Fill the blender container about halfway with dried corn kernels.
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Grain Mill: A dedicated grain mill is the most efficient way to grind corn into flour. These mills are specifically designed for processing grains and produce a consistent, fine flour.
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Food Processor: Some food processors can grind grains, but may not achieve as fine a texture as a blender or grain mill.
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Grind the Corn:
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Blender: Blend the kernels on HIGH speed until a fine powder forms. This may take a few minutes, and you may need to stop occasionally to scrape down the sides of the container.
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Grain Mill: Follow the manufacturer's instructions for your grain mill. Typically, you'll adjust the mill to the finest setting for flour production.
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Food Processor: Process the kernels in pulses until a flour-like consistency is achieved.
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Sift the Flour (Optional): For a finer flour, sift the ground corn using a fine-mesh sieve or sifter. Return any larger particles that remain in the sieve to the blender, grain mill, or food processor for further grinding.
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Store the Corn Flour: Store the corn flour in an airtight container in a cool, dry place. Properly stored corn flour can last for several months.
