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Couple of months ago I purchased about 12lbs of 6 row malted barley, and had it milled at the brew shop. I only used half of it and the other half is in the originall bag it came in, stored in a closet. I want to make a few more batches of corn whiskey and dont want to be stuck with a pot of corn starch.

So my question is, how long of a shelf life do the enzymes in the cracked/milled malted grain have?
Or would I be better off picking up a few more pounds from the brew shop?

i'd say it'll be fine, taste it, actually chew on some, i'd be more worried about mold and bugs

Most brewers will tell you that it will still be fresh if you use it within 3 months. You could probably go a lot longer depending on how it is stored. I used to put it in a 5 gallon bucket with a tight fitting lid. If you purge the bucket with CO2 before you close it up, it will last a long time.