100% Whole Grain
Open-pollinated Flint Corn
Our cornmeal is made from open-pollinated yellow flint corn, an ancient type that today is sought out for its superior flavor and nutritional qualities. Whole grain cornmeal is excellent for making cornbread, adding into pancake or waffle batter, muffins, scones, and breads.
Tip: Use a mesh sifter to separate the larger grits from the corn flour, leaving you with a perfect product for making polenta and a finer ingredient to add to cookies and cakes.
1 cup stone-ground Cornmeal
1 cup All Purpose or Bread flour
3 Tbs sugar
1 Tbs baking powder
¼ tsp salt
5 ½ Tbs butter, melted and cooled
1 large egg
1 cup buttermilk, or 1 cup milk and 1 Tbs lemon juice
Sift dry ingredients into a medium-sized bowl. Add the remaining ingredients and stir until dry ingredients are just moistened. Do not over mix or the cornbread will be tough. Pour the batter into a lightly greased preheated 8 or 9 inch cast iron pan and bake in a preheated 375 degree oven for 20 to 25 minutes, or until the edges are lightly browned and the center feels firm.
Stone-ground cornmeal does not contain any preservatives. We recommend using within 6 months and storing in the freezer.