Makes some great cornbread! Especially when added to fresh ground wheat berries.
Made a large batch of cornbread at once, and was interested in it's slightly coarser texture and hue, otherwise similar to the Golden.
A "darker" flavor, tho I'd never notice it without close attention. Very good for use with soups and chili, and it will remain right up there with Janie's many more "country" grinds.
Next used it to add interest and weight to a Michigan (pear/apple) fruit bread. Lots to say to the good on that, and will add it in to pancakes this Fall!
This was a puchase out of curiosity that will now become one of regulars!
We were introduced to Jamie’s Mill way out in California and a friends. She mentioned the cornmeal was not to be beat with texture and flavor…. Now we have made many recipes with the Bloody Butcher polenta and corn meal but our favorite is our corn muffins. With butter or Chile infused honey just perfect. Thank you!
Created a wonder cornbread from this product. I am enjoying it immensely.
What flavor!! Really adds to my cornmeal muffins, batter bread and yoghurt cornmeal waffles. Wonderful stuff.
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