Instructions

Step 1 – Remove corn kernels from your ear of corn using a sharp knife.

Step 2 – Arrange the corn kernels in a single layer on a sheet tray and place in an oven set to 150 Fahrenheit, or as low as your oven can comfortably go.

Step 3 – Dry your corn.

Optionally, if you have a dehydrator:

Step 4 – Arrange your corn pieces on a rack in your dehydrator, and set it to “grains and pulses.”

Step 6 – Dry your corn until it is completely brittle to the touch, with no residual moisture remaining.

Step 5 – Transfer your dried corn to a blender, and then blend on low speed until everything has broken down into a powder.

Step 6 – Store your corn flour in a lidded container in a cupboard for up to 1 month.