Cornmeal/Grits: Barton Springs Mill

$4.00 - $11.00
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Hickory King White Grits Hickory King corn originates from Appalachia in the late 1800s. Prized for its large thumbnail-sized kernels, it grows on stalks 12’ high - literally as high as an elephant’s eye! Hickory King is particularly good made into hominy and masa. Its large kernel size makes for easy processing and cleaning. It is also extremely well suited for cornmeal, grits, polenta, and distilling!

Hopi Blue Cornmeal Precursors of this strain of flint corn have been raised continuously for 800 years on the mesas of northern Arizona. Used by the Hopis to make ceremonial Piki Bread. Hopi Blue makes an excellent cornmeal for blue cornbread. Whole kernels can be nixtamalized for masa to make blue tortillas.

Yellow Cornmeal and Polenta 
Grown by Leo and Zach Thrasher in San Jon, NM, and Amarillo, TX

Flavor profile: Sweet corn flavor
Good for: nixtamal, grits, cornmeal, polenta
Yellow Corn certified organic, open-pollinated.

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  • 5
    Fresh Cornmeal!

    Posted by Susan and Tom on Jan 21st 2021

    We're big time cornbread fans! First time to get farm fresh and local. This yellow and blue cornmeal makes the BEST homemade cornbread/muffins/corn pancakes!! (We're Yankees, so ours are sweet. Blueberries sometimes find their way in. YUM!!) Working on GF version... and also on pizza crust! (Yes, cornmeal in savory pizza crust is quite yummy!)