Making cornmeal at home is a super simple process. Homemade cornmeal is much sweeter and has more depth of flavor than the kind you can purchase at the store. It will also be much fresher as it will not have been sat in bags on a store shelf for months.
To make cornmeal, you will ideally have access to some freshly harvested corn left on the cob. If you cannot get hold of this, frozen corn will work just as well. We do not advise using canned corn to make cornmeal.
If your corn is on the cob, we advise soaking it in water for 20 minutes to ensure any hidden bugs are flushed out. Leave the husks on but chop off the stem. Cook your corn until it is slightly al dente and then cut all of the kernels off of the center.
Spread the corn across a lined dehydrator tray. Set your dehydrator to 135 degrees Fahrenheit and place the kernels in for 8 to 12 hours to dehydrate fully. Shake the trays a couple of times during this process.
When the corn is completely dry, add it to the jug of a blender and grind to your desired coarseness. Spread this mixture onto a lined baking tray and place in an oven preheated to the lowest temperature for 5 minutes. This will ensure that the cornmeal is completely dry.
Allow it to cool completely and transfer to an airtight container for storage.