Stone Ground White Cornmeal - Fine Ground

Our Stone-Ground White 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 white corn, stone-ground slowly in small batches using traditional techniques. The fine texture produces a smooth, soft consistency ideal for tender baked goods or as a coating for fried dishes.

Flavor Profile:
White fine cornmeal has a naturally mild, sweet corn flavor with subtle earthy undertones. The fine texture allows the sweet, delicate flavor of white corn to shine in soft, moist breads, muffins, pancakes, and other baked treats.

Texture Difference:
• Fine ground: silky and soft, perfect for tender breads, muffins, pancakes, and coating fried foods.
• Coarse ground: rustic and hearty, ideal for polenta, thick cornbreads, and crunchy coatings.

Available Sizes:
• 2 lb bag
• 10 lb bag

Ingredients:
• Organic white corn

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

Nutrition Highlights:
Fine stone-ground white cornmeal is naturally:
• Whole grain
• A good source of fiber
• Rich in naturally occurring vitamins and minerals
• Mild, sweet, and flavorful due to retained germ

Buttermilk Cornbread Recipe
Ingredients:
• 1 cup fine stone-ground white 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 18–20 minutes or until golden brown.

Yield: 4 servings

Serving Ideas & Recipes:
Fine white cornmeal works beautifully in:
• Tender White Cornbread Muffins
• White Cornmeal Pancakes with Maple Syrup
• Soft Hushpuppies with Honey Butter
• White Cornmeal-Crusted Chicken or Fish
• Savory White Cornmeal Cakes with Cheese & Herbs

Cooking Tips:
• Use fine ground for tender, soft baked goods; coarse ground for rustic, hearty textures.
• Stir batter gently to avoid overmixing and maintain a light crumb.
• Add shredded cheese, cooked bacon, or fresh herbs for extra flavor.

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
• Mild, naturally sweet corn flavor
• Creamy white color
• Superior nutrition and freshness

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

What makes white cornmeal different from yellow or blue cornmeal?
White cornmeal has a mild, sweet flavor with subtle earthy undertones and a naturally creamy color. Fine ground white cornmeal creates soft, tender baked goods, while coarse ground produces rustic textures.

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, thick cornbreads, and crunchy coatings.

What’s the difference between grits and cornmeal?
Grits are coarser and boiled to create creamy, porridge-like dishes, whereas cornmeal is usually baked, fried, or used as a thickener.

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

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

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