Stone Ground Blue Cornmeal - Fine Ground

Our Stone-Ground Blue Cornmeal – Fine Ground is milled fresh in small batches in Wilsonville, Alabama, where we’ve been grinding corn since 2002. It is made from 100% certified organic blue corn, stone-ground slowly in small batches. The fine texture produces a smooth, delicate consistency ideal for baked goods, pancakes, muffins, and coating fried foods.

Flavor Profile:
Blue cornmeal has a naturally nutty, slightly sweet, and earthy flavor that’s more robust than yellow or white cornmeal. Fine ground blue cornmeal creates tender, moist textures in baked dishes while maintaining the characteristic blue corn flavor.

Texture Difference:
• Fine ground: silky, soft, perfect for cornbread, pancakes, muffins, and battering fried foods.
• Coarse ground: hearty, rustic, ideal for polenta-style dishes and thicker breads.

Available Sizes:
• 2 lb bag
• 10 lb bag

Ingredients:
• Organic blue corn

Stone-ground to preserve nutrients, flavor, and natural oils in the germ and bran. No additives, enrichment, or preservatives — just pure whole-grain blue cornmeal.

Nutrition Highlights:
Fine stone-ground blue cornmeal is naturally:
• Whole grain
• Higher in antioxidants (anthocyanins)
• A good source of fiber
• Nutty, earthy, and flavorful due to retained germ

Buttermilk Cornbread Recipe
Ingredients:
• 1 cup stone-ground blue cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup buttermilk, whole milk, or nonfat milk
• 2 tablespoons vegetable oil, melted butter, or bacon grease
• 1 large egg, lightly beaten

Directions:
1.      Preheat oven to 425°F and place a greased 8-inch cast-iron skillet in the oven while it heats.

2.      In a bowl, combine cornmeal, baking powder, and salt.

3.      Add milk, oil, and egg, stirring just until moistened.

4.      Carefully pour batter into the hot skillet.

5.      Bake at 425°F for 18 minutes or until golden brown.

Yield: 4 servings

Serving Ideas & Recipes:
Fine blue cornmeal’s nutty, subtly sweet flavor and smooth texture also work beautifully in:
• Blue Corn Hushpuppies with Honey Butter
• Blue Corn Pancakes with Maple Syrup
• Blue Corn Muffins with Fresh Blueberries
• Crispy Blue Cornmeal-Crusted Chicken or Fish

Cooking Tips:
• Use fine ground cornmeal for tender baked goods; coarse ground for rustic, textured breads or polenta-style dishes.
• Stir batter gently to avoid overmixing and keep cornbread light and fluffy.
• For added richness, try mixing in shredded cheese, cooked bacon, or fresh herbs.

Storage & Shelf Life:
Store in the refrigerator to maintain freshness and protect the natural oils from the whole corn germ.
Use by the Best By date on the bag.

Our Milling Process:
We use traditional stone-grinding to preserve the whole kernel — including nutrient-dense germ and flavorful bran. This slow method produces:
• Silky, fine texture for tender baked goods
• Rich, nutty, and subtly sweet flavor
• Vibrant natural blue coloring
• Superior nutrition and freshness

Each batch is milled in small quantities to ensure consistent quality and flavor.

What makes blue cornmeal different from yellow or white cornmeal?
Blue cornmeal has a deeper, nuttier flavor with subtle earthy and sweet undertones, and a naturally vibrant blue color.

What’s the difference between fine and coarse ground cornmeal?
• Fine ground: silky and soft, perfect for tender breads, muffins, pancakes, and coating fried foods.
• Coarse ground: rustic and hearty, ideal for polenta, cornbread with texture, or thicker breads.

What’s the difference between grits and fine ground cornmeal?
Grits are coarser and boiled to create creamy, porridge-like dishes, whereas fine ground cornmeal is smoother and used primarily for baking, frying, or thickening.

Do fine blue cornmeal products need to be refrigerated?
Yes. Because they contain the whole germ, refrigeration keeps them fresh and flavorful.

What sizes do fine blue cornmeal come in?
2 lb and 10 lb bags.

Are they made with organic corn?
Yes — 100% certified organic blue corn, stone-ground with no additives or preservatives.