Method for making an edible container from corn

Claim 1

A process for making a molded edible product of processed corn comprising the steps of: (a) first preparing a creamy cohesive but not adhesive cooked corn dough characterized by moisture content of approximately 65% water by sequentially: (i) cooking raw corn kernels in a calcium hydroxide solution at up to 212° F. for a period of about 10 to 20 minutes; (ii) cooling the cooked corn kernels to about 135° F. by the addition of quenching water; (iii) soaking the corn kernels for about 12 to 18 hours; (iv) draining and rinsing the corn kernels to remove cellulose hulls and excess calcium hydroxide; (v) milling the corn kernels; and (vi) adjusting the water content to approximately 65%; (b) pumping the corn dough of step (a) into a heated mold and holding the dough in the mold such as to bake the molded dough for about 1.5 to about 2 minutes at a temperature not to exceed 390° F.; and (c) removing the molded baked corn product from the heated mold and allowing the molded, baked corn product to cool and equilibrate such that moisture trapped in the interior of the molded, baked corn product has sufficient time to migrate to the surface.