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| Antebellum Fine Cornmeal - White |
Antebellum Fine Cornmeal - Yellow |
| Freshly milled fine sweet cornmeal
brings a forward rich corn aroma and flavor to hushpuppies,
muffins, spoonbread, cookies and cakes. Its fine texture
creates crisp, delicate breadings as well. |
| 12 ounces - $5.95 |
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| 10 pound box - $50.00 |
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| Antebellum Coarse Cornmeal - White |
Antebellum Coarse Cornmeal - Yellow |
Field ripened, freshly milled coarse sweet cornmeal
produces the open crumb and high floral notes that characterize
classic black skillet cornbread. |
| 12 ounces - $5.95 |
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| 10 pound box - $50.00 |
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| Native Fine Blue Cornmeal |
| With coarse flecks of lapis against lavender-hued slate, Appalachian blue cornmeal has historic ties to the foodways of the Carolinas and Georgia that date back to pre-Columbian times. In colonial days, Southern plantation farmers grew kitchen garden native corns of many colors for grits and meal. A traditional Native American dumpling and bread meal featuring a kaleidoscope of rich mineral and sweet corn flavors, our Native Fine Blue Cornmeal will fluoresce from deep blue to blue-green or from deep purple to red depending upon the valence of acidity or alkalinity in recipes in which it is used. |
| 12 ouncess - $6.95 |
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| 10 pound
box - $60.00 |
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White or Yellow?
Historically, white corn was popular in the urban port cultures
of the South (Wilmington, Charleston, Savannah, New Orleans)
that were settled by Europeans with a predilection for white
mill goods. Moving inland, through the rural American South,
yellow corn (and grits) predominated.
White corns of the antebellum era were less intensely bred
away from their Native American antecedents than yellow corns.
This may explain why white corns, to this day, possess heightened
flavors of the earth, and carry pronounced mineral and floral
nuances.
Yellow corns fall to robust corn flavor in the front palate;
the best of them show fine citrus flavor in the back. |
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