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    • Home / Products / Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)
    Stone Ground Cornmeal (certified organic)

    Stone Ground Cornmeal (certified organic)

    $10.00 - $22.00
    Variety
    Weight

    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.
      • Available types: Whole Kernel, Cornmeal, Grits, Polenta
      • 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.
      • Available types: Whole Kernel, Cornmeal, Grits, Polenta
      • 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.
      • Grown in: Rockdale, TX by Farmer Jim Richardson
      • This is Heirloom corn.
      • Available types: Whole Kernel, Cornmeal, Grits, Polenta
      • 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.
      • Grown in: New Braunfels, TX by Kameron Koepp
      • Available types: Grits, Polenta, Cornmeal, Whole Kernel* Learn about Grits vs. Polenta.
      • Flavor profile:  Earthy notes infused with classic corn flavor
      • 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.
      • Grown in: New Braunfels, TX by Kameron Koepp
      • Available types: Grits, Polenta, Cornmeal, Whole Kernel* Learn about Grits vs. Polenta.
      • Flavor profile:  Earthy notes infused with classic corn flavor
      • 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.

        Customer Reviews

        Based on 82 reviews
        94%
        (77)
        2%
        (2)
        2%
        (2)
        0%
        (0)
        1%
        (1)
        S
        Samantha Rogers
        If You Want the Healthiest Flour?

        We order our corn meal from Barton Springs for the simple reason that what food you put into your body makes a difference. Bad toxic food kills, period. With the high level of toxicity identified in our food for all to see, we choose a better and healthier source for all our suppliers. The corn meal we purchased made extremely great tasting muffins and breads. We are in the process of moving so we have not ordered in a while, but once we are settled, we will always purchase from Barton Springs Mill. They are doing the hard work. They are supporting our families and the planet. I am a farmer's daughter, and I know exactly how hard they work for us. If the noble prize committees are having difficulty finding people to award prizes to and are going back 10s of years to find people, they need to award these prizes to organic suppliers of our food. It is becoming increasingly difficult to sustain organic farms with corporate companies buying out everything they can. Thank you again for such nutritious food and bless you whole crew and family for the effort for your customers.

        B
        Barbara Nardizzi

        Fluffy and wonderful! So much better than any other in the stores

        K
        Katie Reulbach
        Fantastic!

        Have shopped all 4 varieties and used in polenta, cornbread, grits, and corn dogs. Delicious individually as well as blended together. Bring back the Oaxacan Green please!!

        L
        Lisa Albrecht
        Just…. wow.

        I’m not a planner-ahead-er, so I added both the white and bloody butcher versions to my cart on a whim, with a loose idea that I’d make corn tortillas. Once they arrived and I started looking for a recipe, I realized that you can’t use cornmeal to make tortillas — a fact that turned out to be the happiest accident of this whole year. I found Smitten Kitchen’s Cornbread Waffle recipe (https://smittenkitchen.com/2017/03/cornbread-waffles/), and I’ve made it at least once a week since. I’m delighted to support the Barton Springs Mill mission in a small way, and the reward for doing so — textured, flavorful, delightful yumminess that I can feel good about — is more than I ever would have dreamed. Put me down as a customer for life.

        C
        Carol LaFayette
        Delicious in bread

        I add about 25 grams of the cornmeal to a bread recipe. Gives good texture and tastes great.

        123

        Customer Reviews

        Based on 82 reviews
        94%
        (77)
        2%
        (2)
        2%
        (2)
        0%
        (0)
        1%
        (1)
        S
        Samantha Rogers
        If You Want the Healthiest Flour?

        We order our corn meal from Barton Springs for the simple reason that what food you put into your body makes a difference. Bad toxic food kills, period. With the high level of toxicity identified in our food for all to see, we choose a better and healthier source for all our suppliers. The corn meal we purchased made extremely great tasting muffins and breads. We are in the process of moving so we have not ordered in a while, but once we are settled, we will always purchase from Barton Springs Mill. They are doing the hard work. They are supporting our families and the planet. I am a farmer's daughter, and I know exactly how hard they work for us. If the noble prize committees are having difficulty finding people to award prizes to and are going back 10s of years to find people, they need to award these prizes to organic suppliers of our food. It is becoming increasingly difficult to sustain organic farms with corporate companies buying out everything they can. Thank you again for such nutritious food and bless you whole crew and family for the effort for your customers.

        B
        Barbara Nardizzi

        Fluffy and wonderful! So much better than any other in the stores

        K
        Katie Reulbach
        Fantastic!

        Have shopped all 4 varieties and used in polenta, cornbread, grits, and corn dogs. Delicious individually as well as blended together. Bring back the Oaxacan Green please!!

        L
        Lisa Albrecht
        Just…. wow.

        I’m not a planner-ahead-er, so I added both the white and bloody butcher versions to my cart on a whim, with a loose idea that I’d make corn tortillas. Once they arrived and I started looking for a recipe, I realized that you can’t use cornmeal to make tortillas — a fact that turned out to be the happiest accident of this whole year. I found Smitten Kitchen’s Cornbread Waffle recipe (https://smittenkitchen.com/2017/03/cornbread-waffles/), and I’ve made it at least once a week since. I’m delighted to support the Barton Springs Mill mission in a small way, and the reward for doing so — textured, flavorful, delightful yumminess that I can feel good about — is more than I ever would have dreamed. Put me down as a customer for life.

        C
        Carol LaFayette
        Delicious in bread

        I add about 25 grams of the cornmeal to a bread recipe. Gives good texture and tastes great.

        123