| 1 |
Add corn to water in a saucepan and bring to a rapid boil, stirring occasionally when corn starts to boil. |
| 2 |
Keep corn at a rolling boil until one kernel swells and pops. |
| 3 |
Remove corn from heat and drain. |
| 4 |
Spread corn on a clean cloth and allow to dry in the open air of your house for three or four days. |
| 5 |
When corn has dried, parch it in hot sand or place it in a pan and heat it in a 350 F. oven until it pops. |
| 6 |
When corn has cooled sufficiently, grind it coarsely. (A hand corn or flour mill is ideal for this.) Winnow corn to remove hulls by placing it in a wire strainer and tossing it in the air. |
| 7 |
Grind corn again, this time with a finer blade so that it resembles commercial cornmeal. Roast in a 350F. oven, stirring to prevent scorching, until corn is lightly browned. |
| 8 |
When corn has cooled again, grind it into flour. |
| 9 |
Store in air-tight containers in the refrigerator. |