Search results for: 'Cornmeal'

Available as:

• Kernels
• Cornmeal
• Grits (Creamy)
• Bolted Grits (Polenta)
• Corn Flour

not for popping

Available as:

• Kernels
• Grits (Medium Grind)
• Cornmeal

not for popping

Gourdseed corn was popular, prior to the American Civil War, stone ground into cornmeal to make cornbread. It fell out of favor to dent corns which could be milled into either grits or cornmeal. It's whole kernel cornmeal is a little bit like wheat flour and it makes a flavorful cornbread, with a texture that begins to feel almost like cake.

It was sometimes referred by the Indians as tooth corn, and got either name because of the shape of it's kernels. Either it's similarity to a gourd's seed, or to rows of kernels that look like teeth.

Available as:

• Kernels
• Cornmeal

Available as:

• Kernels
• Grits (Medium Grind)
• Cornmeal

not for popping

All the dry ingredients to make a 10 inch round skillet of blue corn cornbread. (We use a 10 inch cast iron skillet in the oven)

You need to add: 1/2 cup melted butter : 1 cup buttermilk (or 1 cup milk + Tbsp vinegar) : 2 eggs

Made with all organic ingredients, but is not yet on our organic certificate.

Our blue cornmeal is soft and especially sweet. blue cornmeal/grits.

Contains our yellow cornmeal and corn flour.

Contains approxiamately: 3 cups Organic Rolled Oats; 2/3 cup Organic Wheat Middlings; 1/4 cup each Whole & Sifted Wheat Flour; 1/4 cup Buckwheat Flour; 1/4 cup Organic Blue Cornmeal

Available as:

• Kernels
• Cornmeal/Grits

not for popping