Why Organic Sweet Corn? Part 3 - Cooking Tips

Why Organic Sweet Corn? Part 3 - Cooking Tips

Most sweet corn is cooked fresh into a side dish or eaten on the cob, but our USDA certified organic sweet corn is dried which makes it a great staple ingredient for your pantry. When you are ready to use it, simply grind it into cornmeal. The cornmeal can then be used to make cornbread, corn grits, and as a replacement for certain flours in baking. You can also use our dried sweet corn to make actual corn flour. Corn flour is a starch product used in stews to thicken the texture. 

To make corn flour, first soak the corn 24-48 hours and then strain. Take the drained corn and add equal amounts of corn and water into a blender.  Blend until fully combined. Pour the mixture into a mesh strainer over a bowl and discard chunks of corn from the strainer. Let the bowl of mixture sit until water and corn flour separate, then carefully pour out as much water as possible. Use cheesecloth over the strainer to remove the rest of the water. Wrap cheesecloth around mixture and gently squeeze any excess moisture. The corn flour left in the cloth should feel like dough. Place dough on a plate, and roll to flatten it. Leave the dough to dry for two days and then crush to a powder. The powder will still have chunks, blend it until smooth and then use a mesh strainer to remove any rough bits.

Cornmeal is simply ground corn, but it is usually ground to different consistencies to suit different recipes. For example, recipes like cornbread and corn grits call for finely ground corn to prevent a gritty taste.

❤ Try our USDA certified organic Sweet Corn 

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