Our Heirloom Cornmeal is freshly milled from NON-GMO heirloom corn varieties selected for flavor, color, and performance. Stone-milled to preserve the natural oils of the corn, this cornmeal delivers a bold, true corn flavor you can taste the moment you open the bag.
With a slightly coarse texture and vibrant color, this cornmeal brings structure and character to both savory and sweet recipes. Because the germ is left intact, it offers more aroma and depth than highly processed cornmeals—and benefits from a bit of extra hydration and rest time.
Fresh cornmeal behaves differently than shelf-stable, degerminated versions. It absorbs liquid more readily and produces a more tender crumb when given time to fully hydrate.
Best for:
• Classic cornbread
• Muffins and spoonbreads
• Polenta and grits-style dishes
• Coating breads and pizza peels
• Crackers and rustic baked goods
Cook’s tip:
For extra tenderness, soak cornmeal in liquid (milk, water, or buttermilk) for 20–30 minutes before baking or cooking.
Non-GMO, freshly milled, and made from heirloom corn chosen for flavor—not yield—this is cornmeal the way it used to be.
Our Heirloom Cornmeal is freshly milled from NON-GMO heirloom corn varieties selected for flavor, color, and performance. Stone-milled to preserve the natural oils of the corn, this cornmeal delivers a bold, true corn flavor you can taste the moment you open the bag.
With a slightly coarse texture and vibrant color, this cornmeal brings structure and character to both savory and sweet recipes. Because the germ is left intact, it offers more aroma and depth than highly processed cornmeals—and benefits from a bit of extra hydration and rest time.
Fresh cornmeal behaves differently than shelf-stable, degerminated versions. It absorbs liquid more readily and produces a more tender crumb when given time to fully hydrate.
Best for:
• Classic cornbread
• Muffins and spoonbreads
• Polenta and grits-style dishes
• Coating breads and pizza peels
• Crackers and rustic baked goods
Cook’s tip:
For extra tenderness, soak cornmeal in liquid (milk, water, or buttermilk) for 20–30 minutes before baking or cooking.
Non-GMO, freshly milled, and made from heirloom corn chosen for flavor—not yield—this is cornmeal the way it used to be.
