Welcome to our rainbow of cornmeal! You truly can't beat stone-ground corn.
We love it in: Cornbread, Cornmeal Pancakes, Pie and Quiche Crust, Crusted Fish, Sweet Cornmeal Pies and Cakes.
Try any cornmeal color in our RECIPES:
Scroll down to see the flavor profile of each cornmeal. All of our corn is always non-GMO. Although corn is naturally gluten free, our corn is milled and stored alongside wheat and cross contamination may occur.
Yellow
Good, old-fashioned yellow corn. This open-pollinated corn is a staple in any kitchen. Golden yellow and bursting with the flavor of sweet corn.
- Grown in: Amarillo, TX & San Jon, NM by Farmers Leo and Zach Thrasher
- This is Open-Pollinated corn.
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Available types: Whole Kernel, Cornmeal, Grits, Polenta
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Flavor profile: Sweet, fresh corn flavor
Oaxacan Green
Oaxacan Green corn is a centuries-old variety that is a favorite of the Zapotec peoples, utilized in their green tamales and tortillas. This dent variety exhibits complex nutty, earthy flavors and aromas, and is high in starch. It lends a subtle yellow-green hue when cooked or baked.
- Grown in: Amarillo, TX & San Jon, NM by Farmers Leo and Zach Thrasher.
- This is Heirloom corn.
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Available types: Whole Kernel, Cornmeal, Grits, Polenta
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Flavor profile: Earthy and complex - our most unique corn flavor
Hopi Blue
Precursors of this strain of flint corn have been raised continuously for 800 years on the mesas of northern Arizona. Hopi Blue Corn was used by the Hopis to make ceremonial Piki Bread. It lends a bright and bold blue-purple hue when cooked or baked.
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Grown in: Rockdale, TX by Farmer Jim Richardson
- This is Heirloom corn.
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Available types: Whole Kernel, Cornmeal, Grits, Polenta
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Flavor profile: Sweet classic corn flavor
White
A neutral, snowy white corn for all of your baking needs! Perfect when you don't want to affect the natural color of your creations.
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Grown in: New Braunfels, TX by Kameron Koepp
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Available types: Grits, Polenta, Cornmeal, Whole Kernel* Learn about Grits vs. Polenta.
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Flavor profile: Earthy notes infused with classic corn flavor
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We love it in: Cornbread, Cornmeal Pancakes, Pie and Quiche Crust, Crusted Fish, Sweet Cornmeal Pies and Cakes
Red
Bloody Butcher is a deep red to burgundy colored dent corn, developed in Virginia in 1845. It lends a very muted burgundy hue when cooked or baked.
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Grown in: New Braunfels, TX by Kameron Koepp
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Available types: Grits, Polenta, Cornmeal, Whole Kernel* Learn about Grits vs. Polenta.
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Flavor profile: Earthy notes infused with classic corn flavor
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We love it in: Cornbread, Cornmeal Pancakes, Pie and Quiche Crust, Crusted Fish, Sweet Cornmeal Pies and Cakes
Remember! You don’t need a special recipe… you can use any color of our stone-milled cornmeal in any recipe that calls for cornmeal. All of our corn is non-GMO.
