Dried corn has a long shelf life.
Corn is a grain native to the Americas that has been used for a variety of recipes for centuries. For long-term storage, corn should first be completely devoid of moisture. Dried corn can become a pantry staple due to its long shelf life, but only if correctly stored. Ground and dried corn, known as cornmeal or corn flour, can be used for baking breads and muffins, or for regional dishes such as hominy grits and polenta. Learning to properly store the dried corn kernels will not only allow you to make very fresh tasting cornmeal, but the dried kernels can be preserved far longer than already prepared cornmeal in your pantry or cellar.
Instructions
1. Wash your hands well and dry them thoroughly. Line the metal trays with .
2. Spread the dried corn kernels with your hand on the trays. Make sure that you arrange the kernels in a single, flat layer.
3. Take your time as you examine the kernels closely. If you see any that are broken, discolored or spoiled, remove and discard them. Leaving these among the wholesome corn will encourage mold during storage.
4. Pour the corn kernels into a glass jar, filling the jar to capacity, and cover it tightly with a lid. It is important that the jars are devoid of air. If you do not have enough corn to fill the jars to capacity, crumple several paper towels into the jar and pack them down tightly before replacing the lid in order to take up the extra space and remove air.
5. Place the jars in a dark, cool storage area such as a pantry or a cellar, if you have one. Corn stored this way can last up to three years. Prepare cornmeal by removing the desired amount of corn from the jar and grinding it into a coarse or fine flour, according to the requirements of your recipe.
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