Below are our most popular Stone Ground Corn Meals. All items on this page are single pass stone ground on our huge Westerlygranite millstones to provide a texture unlike any other milling process. Kenyon's Johnny Cake Box Ornament (Includes Tax) $21.40 Johnny Cake Corn Meal - 16 oz (1 Pound) Box $6.00
Stone Ground White Cornmeal, 2 lb resealable package. Gluten free product. Stone Ground Yellow Cornmeal Fine, 2 lb resealable bag. Gluten Free product. Stone Ground Fish Fry, 20 oz resealable package. Gluten free product. Coats up to 12 lbs of Fish. All natural, no preservatives added. Stone Ground Shrimp & Oyster Fry, 20 oz resealable package.
Coarse Grind Cornmeal gives an intense corn flavor with a slightly more granular texture. It is stone ground from whole grain corn. Why is Bob's Red Mill cornmeal the best? Unlike most manufacturers of cornmeal and corn flour, we leave the germ and bran in!
Used for a variety of comfort-food favorites, this Regal Foods coarse yellow cornmeal is a versatile ingredient for any kitchen! This coarse ground cornmeal is hearty and starchy, and is great for giving your baked goods an extra tasty crunch and adding texture to savory dishes.
Stone-ground cornmeal tends to have a more coarse texture and have a “cornier” flavor. When shopping for cornmeal at the grocery store look for phrasing like “stone-ground whole corn” on the label to verify that you're purchasing truly stone ground cornmeal.
Stone-ground is ground between two stones, obviously. But there are more differences. The hull and germ of the corn kernel are usually left in, so the texture is coarser and the meal usually has a more noticeable “corn” flavor.
Coarse Grind Cornmeal gives an intense corn flavor with a slightly more granular texture. It is stone ground from whole grain corn. Buy Online or Find In-Store at Local Retailers.
Stone-ground cornmeal (the corn is literally ground between two slowly moving stones) retains some of the hull and germ, so it's coarser in texture and lends a more interesting flavor to baked goods.
High-quality stone-ground cornmeal is all you need for excellent Southern-style unsweetened cornbread. If you can't get high-quality cornmeal, a small amount of sugar helps to balance the flavor. Preheating the skillet produces a cornbread with crisp edges.
EXPERT TIP: For that classic cornbread look and feel, go with fine or medium ground yellow cornmeal. Stay clear of coarse, it takes longer to cook and the texture is too tough. White cornmeal is perfectly fine, too, you just won't get the deep yellow color that comes with traditional cornbread.
Coarse cornmeal will make your cakes gritty and pebbly, so save that for breading catfish, making Southern-style cornbread (where you want that toothsome texture!), and creating crunchy blueberry crisp topping or creamy, cheesy polenta.
Foods made with cornmeal aren't usually very temperamental so deciding between coarse, medium, and fine grind cornmeal depends on taste. They are interchangeable in most baked products. The coarser the grind, the crunchier and more rustic the finished product.
What makes polenta different from cornmeal? Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.
The best alternatives are corn grits, semolina, ground oats, and breadcrumbs. Rice flour, wheat flour, and tapioca starch will work in a pinch as a cornmeal substitute. This will serve a similar purpose to cornmeal but you will not get the same texture or flavor in the final product.
Medium Grind Cornmeal makes the best cornbread possible, providing a great texture without an overabundance of crumbs. It is ground from whole grain corn.
Cornmeal is made by grinding dried corn kernels into one of three textures: fine, medium, and coarse.
The best alternatives are corn grits, semolina, ground oats, and breadcrumbs. Rice flour, wheat flour, and tapioca starch will work in a pinch as a cornmeal substitute. This will serve a similar purpose to cornmeal but you will not get the same texture or flavor in the final product.
Bags of cornmeal might also be labeled “stone-ground.” Stone-grinding—which is, um, just what it sounds like—means that some of the hull and germ of the kernel are retained. This makes for a more nutritious and corn-forward product (it also tends to be coarser).
Foods made with cornmeal aren't usually very temperamental so deciding between coarse, medium, and fine grind cornmeal depends on taste. They are interchangeable in most baked products. The coarser the grind, the crunchier and more rustic the finished product.
Cornmeal is often used to dust pizza stones to protect the pizza from sticking by creating a protective layer between the crust and the stone. The reason cornmeal is used instead of just plain flour is that it's coarser, making it easier to slide the pizza on and off the pizza stone.
Cornmeal can serve many purposes. Fine cornmeal makes a great and simple pancake, otherwise known as a hoecake, although fine cornmeal makes great cornbread also.
The Congaree Milling Company is a proud member of the SCSFA. Check out this list of gristmills compiled by author Amy Halloran (thank you Amy!). Here is a list of gristmills in South Carolina graciously compiled by SCIWAY.net. A very special thanks to Kerri.
What is stone-ground cornmeal? It is simply cornmeal that is ground on a stone-burr mill. Stone-burr mills provide a superior milled product compared to conventional high speed mills. The dense mass of the Balfour granite grinding stones keeps the temperature of the grist low.
Coarse Grind Cornmeal gives an intense corn flavor with a satisfying texture when used in making breads, breading, tamales or old-fashioned corn porridge. Use for a wonderfully textured cornbread or corn muffin. Great for making hush puppies, too.
Cornmeal can serve many purposes. Fine cornmeal makes a great and simple pancake, otherwise known as a hoecake, although fine cornmeal makes great cornbread also.
The Agricor coarse yellow cornmeal is a great price and comes well packaged. The meal is great for making home made cornbread. The meal stores really well.
This cornmeal is so delicious and good and come in a great quantity for a great and reasonable price. Highly recommend this deal to all who would like to save money and have there food supplies last longer. Pretty good price for coarse yellow cornmeal.
Cornmeal is naturally free from gluten, making it a great option for making gluten-free, vegetarian, and vegan cooking.
As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified Kosher by OK Kosher Certification of Brooklyn, New York.
This coarse ground cornmeal is perfect for making cornbread, corn muffins, hush puppies, as well as for breading. Great for breakfast and brunch menus, use to make grits or polenta; try adding minced garlic and grated Parmigiano Reggiano to your polenta for a savory foundation to your succulent meats!
Cornmeal is naturally free from gluten, making it a great option for making gluten-free, vegetarian, and vegan cooking.
The Agricor coarse yellow cornmeal is a great price and comes well packaged. The meal is great for making home made cornbread. The meal stores really well.
The price on the agricor coarse yellow cornmeal was amazing. I personally only use it when i make pizzas. I use the cornmeal in between layers of fresh rolled out dough to keep them from sticking
This coarse ground cornmeal is hearty and starchy, and is great for giving your baked goods an extra tasty crunch and adding texture to savory dishes. To produce the best product possible, the yellow corn that goes into this cornmeal is picked by local farmers and then milled using techniques with superior attention to sanitation and food safety. When baking with cornmeal, it is important to note which grind size your recipe calls for, as each grind serves different culinary purposes.
What is stone-ground cornmeal? It is simply cornmeal that is ground on a stone-burr mill. Stone-burr mills provide a superior milled product compared to conventional high speed mills. The dense mass of Balfour granite of the grinding stones keeps the temperature of the grist low.
Fine cornmeal can be used for many of the above dishes, but it really shines when used for hoecakes (also called johnnycakes ).
Cornmeal can serve many purposes. Fine cornmeal makes a great and simple pancake, otherwise known as a hoecake, although fine cornmeal makes great cornbread also.
Your order is a milled freshly upon fulfillment. This freshly ground product tastes like none other. Our cornmeal is a whole-grain product. It is also vegan. All of these qualities make our cornmeal completely different from the stuff you find in the supermarket.
Technically speaking, even grits are "meal," but use caution if you switch around these products in recipes. Even the Italian cousin of grits, polenta, is often a bit coarser in grind than coarse cornmeal, and that can alter the trajectory of your dishes significantly.
To be clear, I am talking about field corn products here . In this case organic, stone ground corn. Field corn ripens and dries out in the field and it never has the sweetness of sweet corn on the cob.
Any grist mill grinding corn will be making cornmeal at some point. That's just the way corn behaves when it is ground in a mill. There are several ways to sort out all of the various grades of products in a grist mill, but the very simplest way is to use screens of varying fineness.
Coarse Grind Cornmeal gives an intense corn flavor with a slightly more granular texture. It is stone ground from whole grain corn.
As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified Kosher by OK Kosher Certification of Brooklyn, New York.
This is the original coarse grind, 2 lb resealable package. Gluten Free product.
Stone Ground White Cornmeal, 2 lb resealable package. Gluten free product.
Stone Ground Yellow Cornmeal Fine, 2 lb resealable bag. Gluten Free product.
Stone Ground Fish Fry, 20 oz resealable package. Gluten free product. Coats up to 12 lbs of Fish. All natural, no preservatives added.
Stone Ground Shrimp & Oyster Fry, 20 oz resealable package. Coats up to 6 lbs of shrimp or 1 gallon of oysters. All natural, no preservatives added.
Stone Ground Yellow Grits, 24 oz resealable package, Gluten Free product.
Wade’s Mill Yellow Cornmeal is stoneground from non-GMO corn grown locally in Dayton, VA. Our stone-ground process retains the rich, natural flavor and nutrition of the whole kernel corn. Traditionally used for cornbread, cornmeal can also be used to add texture and sweetness to baked goods, as a breading or batter for fried or baked foods, ...
Wade’s Mill Yellow Cornmeal is 100% natural with no additives or preservatives.
Step 2. Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle.
Step 1. Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt. Advertisement. Step 2. Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet ...
Hot and crisp with a slightly chewy center, the jonnycakes tasted better than I expected. Slightly nutty and with a pleasantly coarse texture, the flavor was pure and good, enhanced, but not overpowered by a good spread of butter. “Never maple syrup!” they both tell me, although a little creamed cod or chipped beef on top is alright for lunch or dinner. It’s true that just because something looks like a little pancake doesn’t mean it should be eaten like one. After eating a few jonnycakes apiece, Bob and Diane sent me on my way with a bag of their Rhode Island Johnnycake Meal (made from 100% Rhode Island Flint Corn) and a promise to call the next time they know the mill will be grinding so I can see it in action.
Thick-style jonnycakes made from local whitecap flint corn served with plenty of butter.
Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.
Jonnycakes — a Rhode Island favorite. My batch, pictured here, came out a little on the too-thick side, but were still delicious.