Retail: 2 lb.
Food Service: 15 and 25 lb.
More American than Apple Pie
Cornmeal began as a staple of First Peoples of “The Americas”, who introduced it to European colonists baked with salt and water. It was also used for poultices, and was infused for stomach problems. Spanish colonial cooks made a stiff dough they baked to make a staple called bannock, hoe cake, or johnnycake, from the word, jonakin, which was derived from the word "jannock," as recorded in Northern England in the sixteenth century. Johnnycake was the name given by African American slaves who made a cake from corn or maiz.
We freshly grind our Certified Organic Heirloom Corn Meal on a stone mill to retain its superior flavor and nutrition. Corn is also a good source of vitamin C and manganese. We never use GMO varieties, as is required to be Certified Organic.