More American than Apple Pie

Cornmeal was first made by the indigenous peoples of North America, who introduced it to European colonists baked with salt and water. As a medicine, cornmeal was used for poultices, and infused for stomach problems. Spanish colonial cooks made bannock, hoe cake, or johnnycake, from the word, jonakin, (which was derived from the word "jannock,"), from a stiff dough. Johnnycake was the name given by enslaved Africans, who used cornmeal to make that recipe.

We freshly grind our Certified Organic Heirloom Cornmeal on a stone mill to retain its superior flavor and nutrition. Corn is also a good source of vitamin C and manganese. Grown in Ohio by Tom Klein, our cornmeal is made from Wapsie Valley Heirloom Corn. We never use GMO varieties, which is among the requirements for Organic Certification.

Try these great recipes!

Matthew Heaggan’s Johnny Cake
Vegan Corn Bread
Honey Corn Muffins with Cacao Nibs

Attention-Grocers, Food Service, Distributors

Like all our products, Shagbark Heirloom Cornmeal is available in bulk food service packs. Just click on the link below that best describes you to reach our staff directly.

Food Service/Wholesale
Distributors

Other Ways to Buy

You can buy our cornmeal in retail bags at Kindred Market, The Farmacy or every Saturday morning at the Athens Farmers Market in Athens, Ohio, and the Clintonville Farmers Market in Columbus, Ohio. You can also pick up at the mill by contacting us at orders@shagbarkmill.com