Stabilized whole grain corn products and a method and system of preventing rancidity in whole grain corn products are provided. Whole kernels of corn are fractured into a plurality of pieces and heat treated to inactivate rancidity causing enzymes to produce whole grain corn products of which more than about 40% by weight passes through a size 8 screen. The stabilized whole grain corn products can be milled to produce whole grain grits, meal and flour.