Making Cornmeal from Dehydrated Sweet Corn (grinding corn plus cornbread comparison)
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- เผยแพร่เมื่อ 1 ส.ค. 2024
- I was curious about how well it would work to grind my home-dehydrated sweet corn into cornmeal, so I made this little "experiment" video. I did a side-by-side comparison with grinding whole kernel dried yellow corn and my dehydrated sweet corn, and then baked up a couple loaves of cornbread to see how each works in a final product.
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Materials used in this video:
VPK Grain Mill
amzn.to/33MZUq1
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Basic Cornbread Recipe:
-1/4 Cup butter, melted
-1 cup milk
-1 egg
-1 1/4 Cups cornmeal
-1 Cup all purpose flour
-1/2 Cup white sugar
-1 Tablespoon baking powder
-1/2 teaspoon salt
-Preheat oven to 400 degrees F. Whisk together egg, milk, and melted butter.
-Add cornmeal, flour, baking powder, and salt. Whisk everything together until fully incorporated.
-Grease pan with cooking spray, and pour in batter (using a spatula to scrape mixing bowl clean).
-Bake for 20-25 minutes. Allow to cool before slicing.
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00:00 - Intro
02:15 - Grinding Corn
04:25 - Making Cornbread
09:01 - Comparison & Taste Test
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Thank you for this video, I have been wondering if my sweet corn could be dried and made into cornmeal for cornbread, and now I know. Your cornbread recipe is what I learned from my Mother and it has never failed me.- thanks again.
Next time add teaspoon coconut oil and an eighth cup more milk. Dehydrated obviously has less moisture so add extra back in so it isn't so crumbly... great vid. Thanks.
I didn't find it a silly video. We had so much sweet corn left over after freezing 180 quart bags. I hate to waste it since we had such a good crop. Going to try to grind it and see what I can make from it. Your video showed me that my dried on the cob corn looks like what you used.
For sure! It should work even if it's not quite the same variety of corn they might use to make store-bought cornmeal. You can also grind it much coarser, and now you have grits. Or much finer, and you have cornstarch.
Very interesting, Great Lakes. Really enjoyed the video!
Thanks Drummer
Very cool! Would love to see you try the same recipe with ground popcorn. I heard that works as well!
I've heard that too. I should see if my little grinder can do popcorn kernels.
I love cornbread. I need to get me a grinder for my prepping supplies. Thank you for another great video from your fellow Michigander.
Yellow corn is dried in the husk on the corn stalk, so has a higher moisture content than corn dried in a dehydrator. You can add milk, one tablespoon at a time, to make the batter a little more moist, resulting in a better texture. Bright Blessings.
Amazing 💯
Seeing that you can dehydrate corn from sweet corn, rather than buy the chemically processed yellow corn and even cornmeal, shows me that I can probably have cornbread again. Thanks! Allergies to the corn processing chemicals has made processed corn off limits for me.
For sure! If you can get organic corn from a farmer's market (or grow yourself), it's definitely doable to make your own cornmeal.
Nice experiment! I would try adding a tablespoon of water to the dehydrated cornmeal and letting it hydrate for a few minutes then mix the rest of the ingredients. 👍🏻
Perhaps if the sweet corn was actually dried on the cob the way the yellow corn was, it would be exactly the same. I'm surprised the sweet corn cornbread wasn't sweeter.
Try a little cake flour in the mix and use some bacon grease with your melted butter
Maybe the regular corn was freeze dried as opposed to dehydrated? I know that often gives a different texture: freeze dried vs dehydrated. If it was store bought it is likely freeze dried. But I loved the experiment.
Great comparison video, thanks! I believe more liquids should've been added to the Sweet Corn batter perhaps, definitely the Sweet Corn kernels were more dehydrated. Just curious, is the regular yellow corn, actually Dent/Field corn?
Dehydrate corn on the cob then shuck before grinding.
Great video. Did you cook your sweetcorn before dehydrating? If so for what reason?? Thanks from England 🏴 👍🏻
No on the sugar. You're not making cornbread, you're making corn cake.
He put a dash of sugar I stead of a pinch
With all that sugar it seemed more like cake. Try with no sugar, more milk, coat a cast iron pan in bacon grease or lard and get the pan up to 400degrees before you put the batter in then bake it. serve hot with real butter.
I wonder if dehydrated sweet corn could be ground a little coarser and made into grits? May be trying it later on after I get my corn harvest put up.
The dehydrated sweet corn needed a bit more liquid. The best cornmeal I ever had was made from an old fashioned sweet corn that isn't even offered on seed sites anymore, newer hybrids replaced it and I for one miss it terribly.
Definitely should have soaked and let the dehydrated corn air dry before grinding it. And the milk should have been at least 1/8 cup more to make it more liquid. The texture for both was a little too thick.
mix the two corn varieties
Just add more liquid
Your experiment process was good, but the dehydrated sweet corn bread wasn't cooked thoroughly...looked a bit gummy...
I'll give this a try with some dehydrated sweet corn I dehydrated frozen bag of corn from the store. I'll just not use as much granulated sugar it's already sweet.
That looks like corn flour, not cornmeal! Just me?
I watched how you dehydrate your corn. You cut it off the cob and cooked it in water before drying. So you lost the tip end of the kernels to the ear, and the germ, and a lot of starch inside the kernels to the water. You ended up with less of a kernel compared to the whole kernel corn. The whole kernel corn has no more moisture content than your dehydrated corn. It's just whole kernel, uncooked, naturally dried. It behaves differently.
Commercial cornmeal isn't whole-grain like your two cornmeals are.