Enzymes affecting corn lipids were inactivated by adjusting whole dent corn to 15% moisture and gradually heating it to 91° or 96°C during passage through a two-stage steam-jacketed conveyer, followed by cooling. Heat-processed and untreated products were then milled by a four-break, 96% extraction procedure. Processed and untreated meals were formulated into self-rising meals and stored at 37°C for 6 months. Processed meal formulations were significantly (P < 0.05) more stable during storage than those from untreated meal as indicated by lower fat acidity values and greater carbon dioxide retention. Corn bread prepared from stored enzyme-inactivated meal had greater volume and maintained more uniform shape than that from stored untreated meal.