Cornmeal, Yellow, Organic

There was no information about grind size but I ordered anyway, for making old-fashioned skillet cornbread. For this it was excellent! I couldn't remember my decades-old recipe exactly, so grabbed one from the internet. Half cornmeal, half flour, egg, buttermilk, a bit of sugar (could be omitted) baking powder, baking soda (for tha acid reaction with the buttermilk), salt and butter.

As my Douglas County, Missouri neighbor, Louise, taught me, pre-heat an iron skillet in a very hot oven. Melt the butter in it. Add the melted butter to the batter, mix lightly and then pour it all into the hot skillet. It bakes for only about 20 minutes. Then, if you want to keep the bottom crust crunchy, you have to cool it outside the pan. Typically, you invert onto a serving plate, brown crunchy crust facing up, and cut in pie slices.

You can use this as is to accompany a meal as I just did (brown pot beans, cooked wild greens & new potatoes), top it with sweetened strawberries and ice cream as a dessert, or break it up into a bowl and pour on the milk for a 'cornbread and milk' supper.

I would say this cornmeal has a medium grind. The cornbread I made with it had a noticeable but pleasant crunch to to the crumb. (I think it was the crunch that made it so outstanding.) But when I used it in a gluten-free cake recipe, the grind was definitely too coarse. (The cake was basically almond flour and cornmeal.) The cake fell apart and was almost too crunchy to eat. Maybe a fine grind, or corn 'flour' would have worked for that one. I plan to use it next for one of my favorites, Three Layer Cornbread, from The Tassajara Bread Book. The recipe says that coarse ground works best.

I like this cornmeal very much, but suggest putting grind information on the label.

Corn bread comes out very tasty!

Excellent product.

Quality product