All of my easiest Cornmeal Substitute options including which ones work best to keep that amazing corn flavor or a nice texture! Substitutions that include other corn products, as well as wheat, and gluten-free choices plus how to make your own homemade cornmeal!
To dehydrate fresh corn, choose your favorite cooking method and cook for approximately ¾ of the usual cooking time. Your corn should not be completely cooked before dehydrating. Cut the corn from the cob and transfer the kernels to a parchment paper-lined dehydrator tray.To dehydrate frozen corn, simply arrange the frozen kernels on a parchment paper-lined dehydrator tray.*Drained canned corn does not work as well for dehydrating!
4 cups corn
Set your dehydrator to 135ºF (57ºC) and allow both fresh or frozen corn to run between 8-12 hours.
Check at about the 6-hour mark, break apart any large chunks of corn, and give it a quick shake or flip to help the corn dehydrate evenly.
The corn is ready when they are firm enough that you can't squeeze them (like popcorn). If you were to hammer a kernel with a meat mallet, it should break rather than turning to mush.
Process your dehydrated corn or popcorn in a spice grinder, food processor, grain mill, or whatever you have with blades strong enough to do the job. Continue until the cornmeal reaches your desired level of fineness. *Work in batches if needed.
1 teaspoon salt
Some dehydrators do not have a heat setting. In this case, simply turn the dehydrator on and check the corn about every 3 hours.
Store your homemade cornmeal in an airtight container in a cool but dry, dark place.