DRIED YELLOW CORN RECIPES

Steps:

• Rinse 2 cups of dried field corn in cold water.  Remove any stones or struggling kernels.
• Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot (I used stainless steel).  Combine well.  Add the corn to this mixture. 
• Bring to a boil and then reduce heat to a simmer.  Cook for 30 minutes or so, stirring occasionally.  When the skins of the kernels slip off easily then it's had enough cooking time. 
• Remove from heat, cover, and let sit overnight at room temperature.
• The next day (or at least 6-8 hours later) drain the corn and massage it under running cold water.  Use your hands to remove the skins from the kernels.  Change the standing water a couple times until it starts to run clear.   
• Drain the corn and add to a food processor.  You'll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch (as photographed above I ground it in two batches in a smaller food processor).   Wipe down the sides of the food processor occasionally.  It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it's not combining well.  
• Use immediately or cover with plastic/foil and store it in the fridge. 
• If you want to make tortillas with the masa dough, adding some masa harina to it will make it easier to handle.  I added about 1/2 cup to this batch.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
• Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
• Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.