I’ve shared how to soak wheat flour or oats to aid in digestion. (I’ve also shared that I’m not a die-hard grain soaker, I just do the best I can.)
I’ve been asked several times recently to share how to soak corn meal for easier digestion. Soaking corn is different from soaking wheat flour or oats. For some reason I’d never looked into it much. What, did I think it would be difficult? FYI – it’s not difficult. I figured it out after about ten minutes of reading my Nourishing Traditions book on the subject of soaking corn. I took a few pictures of the process, but really? They turned out silly. You do not need a full picture tutorial to show you how to pour pickling lime into water. Your five year old could do it.
I said all of that to say, “Sorry I didn’t share this four years ago. It’s not that hard.”
How to Make Lime Water to Soak Cornmeal:
- Pour 1 inch of pickling lime into a half gallon jar.
- Fill the jar with water. Put the lid on the jar because next you need to…
- Shake the jar.
- Let the jar stand overnight until the lime settles.
- The clear liquid at the top is your Lime Water.
- Store in a cool place (but not necessarily the fridge).
To soak your cornmeal using Lime Water, it seems to me that most of the recipes in the Nourishing Traditions book recommend that you stir together 1 cup of cornmeal with 3/4-1 cup of Lime Water and allow it to sit for 7 hours before stirring in the wheat flour and cultured dairy and then continuing to soak for another 12 hours or so.
Now, just so you know, I shared this because I had some requests, and I’m always happy to learn new things in the kitchen. Will I be practicing this soaking of cornmeal thing much? I’m not sure. I wanted to share the idea with you in case you’d like to look into it more, but I don’t see the huge, incredible benefits to make this worth my efforts. If YOU see the huge, incredible benefits of soaking the cornmeal each time I make Cornbread or Taco Corn Fritters, please do pass them on. I’d really love to learn!
What all do you make with cornmeal?
Rachel says
Thanks for sharing Laura! I have a slightly unrelated question for you… :) Is that allowed??
Can you share where you get your large glass jars with the plastic lids?? Thanks!
Laura says
I get them from my health food co-op, Azure Standard. I’m planning to look into other sources to hopefully share soon (if I find some!).
Shannon says
Thanks Laura! I have Nourishing Traditions but I think that book makes things sound complicated sometimes when it really isn’t so I appreciate your pictures and simple steps! I’ve never soaked corn either.
Melodya says
Hmmm… for someone like me who needs to shy away from gluten still, this is a great blogpost I can use. However, I am a total weirdo in that I don’t like anything pickled or vinegar tasting. So, the question is, does this pickling lime stuff have that pickling flavor? And if so, what could I substitue in it’s place?
Things I made with cornmeal:
tortillas
muffins/bread
a sort of shortbread/graham crust replacement
brownies
hush puppies which are the same as your fritters, just balls.
I use a lot of xanthum gum as with all non-gluten recipes I use.
Laura says
I don’t have much experience using it yet, but I don’t think it leaves a weird taste behind. I have no idea of another option for soaking cornmeal – lime water is the only thing I’ve heard of.
Hush puppies sounds GOOD!
Laura says
I just re-read your list – you use cornmeal to make brownies!?!?!? How neat! Do you make them just the same as regular brownies and just sub cornmeal for wheat flour?
Melodya says
yes and add some xanthum gum or arrowroot powder to keep them from being too crumbly. I also substitute some of the egg for flaxseed so then I also don’t need to add as much oil!
I’m guessing that if I soak my cornmeal, I wouldn’t have to use as much xanthum gum because corn also has it’s own protein that if broken down, may possibly act as a elasticator (new made up word :)
Many storebought cornmeals are “enriched and degerminated” which is why it’s so crumbly! The “germ” or small whitish bottom part of the corn/ grain is the protein and what gives wheat and other grains their elasticity. I ground my own corn once(popcorn kernals) in my blender and it was far less crumbly. However, my sad little blender is not made for that and I did soak my cornmeal in buttermilk since a good cornbread recipe contains buttermilk and my cornmeal was a bit course. I used NO wheat flour which many cornbread recipes call for. The fam liked it, so that’s my gauge.. lol I’m excited to tweak it since now I know soaking cornmeal/flour is a valid thing. I’m excited to look into already limed corn meal/flour.
Becky @ Our Peaceful Home says
I would like this recipe! My gluten free husband might like it too!
I’d love to hear your brownie cornmeal recipe!
Rachel says
No, it doens’t leave any aftertaste.
Rachel
Michelle says
In the Mexican foods section of my grocery store, they sell corn flour that has already been lime treated, so I usually substitute that for cornmeal when I can (for cornmeal pancakes and cornbread). I also use cornmeal for polenta, but you can’t substitute corn flour for that!
Melodya says
I’m going to look for the already treated corn flour. Does it still have it’s nutritional value?
Laura says
Oh yes, I meant to talk about that in my post. It’s called Masa and really tastes pretty much like cornmeal! As far as I know, it is just as nutritious.
elaine says
One of the problems with buying masa is that unless you get an organic brand, you will likely be getting a GMO corn – which we really don’t want.
Laura says
Yes, that’s very true. Stinkin’ GMOS!
Lisa @ Happy in Dole Valley says
To soak or not to soak, that is a good question! I’ve never soaked cornmeal — never even thought of it before. Thanks for the food for thought. :)
I use cornmeal to line my pizza pans and baking sheets when making pizza or sourdough bread. I also use it when making English muffins. The main way that I bake with cornmeal, though, it when I make cornbread for chili or Cornbread Muffins for breakfast. If you’ve never tried cornbread for breakfast, you simply must…so delicious!
Lisa @ Happy in Dole Valley says
…should say, “is when” not “it when.” Note to self: Proofread!! :)
AmyR says
Why might one soak corn meal (or wheat flour)? Assuming with oats that it softens them up…maybe that’s why for the others as well?
Laura says
I explained why you’d want to soak wheat flour in detail in this post: https://www.heavenlyhomemakers.com/what-it-means-to-soak-grains. For cornmeal, it has to do with the “releasing of the Vitamin B3”, which apparently can’t be absorbed into our systems unless the cornmeal has been soaked.
Becky @ Our Peaceful Home says
Maybe this is a really dumb question. But, where do I find pickling lime? Just in the grocery store?
Laura says
I found it in the canning section in Walmart – I’ve seen it at the grocery store also with the canning supplies, vinegars and such for making pickles.
susan says
Thanks for the walmart tip laura, i was wondering the same thing.
Jennifer says
Do you rinse after soaking in limewater?
Laura says
No, you can just continue on with the recipe without rinsing it.
Penny says
Can you soak in anything other than lime water? Also, is there a way to make the lime water with fresh limes or does it need to be purchased already prepared?
Laura says
I don’t know of anything else – but making lime water is very new to me also! Sorry I can’t be more help!
Debi77 says
The lime she is writing about is usually bought prepared and found anywhere they carry canning supplies or online. It is not from the citrus lime but is “calcium hydroxide”. Food uses are at the bottom of this page:
http://en.wikipedia.org/wiki/Calcium_hydroxide
Erika says
Hi ! I’ve never soaked cornmeal before and was trying to figure it out. Thank you !! I wanted to ask you a few questions regarding part of your post comments –> “allow it to sit for 7 hours before stirring in the wheat flour and cultured dairy and then continuing to soak for another 12 hours or so.”<–
I was confused about that. How would I know how much wheat flour to add (I didn't know I needed wheat flour.. just thought lime water was enough)..?
I also wanted to know how much cultured dairy to put?
I grew up eating cornmeal (Goya brand) and My mother used to make it with milk, butter, vanilla extract, sugar and cinnamon. I guess you could call it a sweet porridge? I wanted to get some and make it but I was having trouble finding it offline. The conventional (possibly GMO laden) cornmeal sold in supermarkets is much easier to find than organic cornmeal. I am trying to figure out how to make the sweet porridge from my youth much healthier without compromising the taste too much. Is there any way you can help figure this out(the most neutral soaking medium when you add the wheat flour)?
I've seen organic corn flour which has been previously soaked in lime (I'm assuming since the ingredients are organic stone ground corn, lime) so maybe that would be the easiest route.. but maybe the corn flour wouldn't make a good cornmeal porridge because it's too finely ground?
I'm sorry for all of the questions ! I'm not sure if anyone else wondered about any of these things I have brought up. If they did, then maybe it could not only help me, but more people who are having similar difficulties.
Thank you in advance for any information you can give !
~Erika
Christine says
Try “Bob’s Red Mill” brand of products. A lot of markets are
now carrying that brand.
I just purchased their “Organic,Medium grind stone ground whole grain
cornmeal”
(ie: not degermeinated like 99% of what is out there)
If you desire a finer grind for some uses, just pop it in
a clean coffee mill ($10 anywhere) and pulse until you like the
feel of it.
John says
This could save thousands of people.
Soaking corn in pickling lime makes it way more nutritious. If corn isn’t soaked in lime of any type, then humans can’t absorb corn’s nutrients such as niacin.
In the 1700’s corn was introduced to the USA, Europe & Africa. It was cheap, so it replaced existing staples. This caused a malnourishment disease called “Pellagra” which soaking corn in lime prevents.
http://en.wikipedia.org/wiki/Pellagra (direct quote)
“… Between 1906 and 1940 more than 3 million Americans were affected by pellagra with more than 100,000 deaths… (Today) Pellagra is common in Africa, Indonesia, N. Korea & China…” “
“Pellagra can be common in people who obtain most of their food energy from maize/corn… If maize/corn is not nixtamalized (soakied in lime), it is a poor source of tryptophan, as well as niacin. Nixtamalization corrects the niacin deficiency… Despite all the knowledge about pellagra… (Angola, Africa 2002) niacin deficiency in 29.4% of women and 6% of children related to high untreated (not soaked in lime) corn consumption…”
Soaking corn in pickling lime would eliminate worldwide Pellagra malnutrition period.
If you eat foods with niacin (vitamin B3) you can’t get “Pellagra”. Native N. & S. Americans soaked corn in lime, or ashes from their fires (alkali) for 1000’s of years.
http://en.wikipedia.org/wiki/Nixtamalization (direct quote)
“(soaking in alkali)…convert corn’s bound niacin to free niacin, making it available for absorption into the body, thus preventing pellagra… Secondary benefits… increase calcium, iron, copper and zinc… reduces (by 90-94%) mycotoxins… which are putative carcinogens…”
Other Links:
Corn, Nixtamalization & Vampires
http://www.cheeseslave.com/sprouted-polenta/
http://www.cookingissues.com/2011/03/09/mesoamerican-miracle-megapost-tortillas-and-nixtamalization/
Technical
http://www.ncbi.nlm.nih.gov/pubmed/15675150
http://www.ncbi.nlm.nih.gov/pubmed/15358510
rick millward says
I wanted to eat my cornmeal raw after soaking my oats for this mornings breakfast; will never cook it again, so I’ll looking into doing my cornmeal the same way. Been cooking it for breakfast, thickening beans at end of that cooking process.
Sam says
Here’s the deal–you never want to soak cornmeal. Better to soak corn whole, and then rinse it off several times to remove as much of the lime as possible. Then wet-grind it.
Ann says
Thank you John for explaining about how very important it is to soak corn in line to free up the very important niacin. I was going to write in to say that but you already did much more in detail then I can recall from my past info.
The masa corn flour sold in the stores from Mexico says corn and lime. I hope they are truly soaking it before grinding and not just adding a bit of ag lime and using plain corn to save $$ like most companies do. Does anyone know about this? contacted the company? Even some corn chips mexican style say corn and line and I usually try to buy those but not many do.
I make my own lime from wood ashes sifted very ,very fine from my wood stove that I use all winter.
Thank you Laura for this article so people can know this important info for corn.
Ann says
Oops! forgot something. I am using organic non gmo whole corn I bought at my local feed store.Not much different then if I grew it myself. Why should only the animals get the good stuff….. You need to pick thru it to get extra odd seeds out and rinse it several times then soak it in the lime water.
I am experimenting with recipes. I had just made corn nuts by soaking and then frying- in real homemade lard- the corn kernels I had previously soaked for about 5 days in plain water changes to get the rock hard corn soft enough to puff up when cooked. Really delicious, they don’t pop like popcorn just sort of swell a bit and then are tender and crunchy to eat salted. They do pop and make the oil splash so you need a cover on a deep pan.. I want to try this with lime soaked corn. Been soaking it 3 days. It has turned a much deeper yellow color. I will rinse it well in several changes of water because I just used 2T of fresh finely sifted wood ash to about 1 cup corn and 1 1/2 cups water. Am curious how it will turn out and taste. I know it will be more nutritious.
And I would think it possible that corn could be soaked whole in lime water and then redried for quick later use or for grinding in to corn meal. I think it would preserve it better.
Joshua says
Lime water can be very caustic. Is it safe to eat the corn meal without adding an acid to balance the pH? Will it not damage your teeth to eat this on a regular basis?