Palmetto Farms White Corn Meal Flour 3 Pack

Love the stone ground texture & flavor, well as much flavor as grits can have on its own. Cooked perfectly & was delicious with shrimp & grits. Stone ground are not easy to find in Florida where I live.

Got it for my 80yr old mother. Said it was like the cornmeal she learned to cook with 70yrs ago.

Always good. Keeps well in the freezer. Lumping factor seems to vary seasonally. I use a beurre mixer to even out lumps.

Used it for corn dough and cooked it

Great product, very finely ground. We made cornbread and the taste was nice- but not at all gritty like more traditional cornbread we are use to consuming. It did make a stellar cornbread that had an almost tender cake texture that was perfect for jam as a dessert- almost like a scone! So good product but not the best for a more course type bread product.

I hate to damn this corn meal with faint praise by comparing it to the grocery-store product, because really it's better, but maybe other people have the same problem I did: All my local groceries stopped carrying plain white corn meal. Yellow meal won't do for Grandma's cornbread, and self-rising meal won't work with any of her recipes. I tried various boutique brands and some I found in a health-food store, but they were all too coarsely ground. Heavy, coarse, crunchy cornbread? Grandma wouldn't approve. Finally I thought to look on Amazon and found this Palmetto Farms stone ground white corn meal. When it arrived I was pleased to see that the description was accurate. It is finely ground, similar to regular wheat flour, just right for a light and tender cornbread. I made a batch and tried a piece hot from the oven: Perfect! So if you used to bake with plain white Martha White or Dixie Lily corn meal and are dismayed that you can't find it any more, try this meal. I think you'll be pleased with the results.

I made my cornbread recipi in a 10" iron skillet...as suggested by a recipe I found on the Internet. I had only half the buttermilk called, so I added 2% milk to make the 2 cups called for. The cornbread was a bit lighter than when made with my typical yellow, but light and fluffy. Any differences I found I will attribute to the recipe and not the cornmeal. So yes, I would buy it again, even with the 2X the price of Alber's cornmeal from the grocery. I make cornbread less than twice a month, so the bag should last about 5 to 6 months. Next time, I'll be sure to have the full amount of buttermilk called for in the recipe. We'll see if it matters.

I have a cast iron skillet that is reserved for making my cornbread and ONLY my cornbread, which tells you how often this Southerner makes cornbread. My local grocery store has stopped carrying white cornmeal, so I've resorted to shopping for it on Amazon. I previously purchased a different brand, which was ok. However, I really wanted to try a fine ground cornmeal in my cornbread. When this cornmeal arrived, I poured it into a plastic container and placed it in the freezer as instructed. Last night, I made my first batch of cornbread. I was SO excited by the texture. The white cornmeal was fine ground and fluffy. My cornbread was almost like cake when I buttered it. Unfortunately, my excitement ended there. My husband took a bite, looked at me puzzled, and said, "This tastes like soap." I've got NO idea whether the cornmeal was full of some chemical, but the flavor was terrible. It indeed tasted like soap. I had to throw out an entire skillet of cornbread. I'll be throwing out the rest of the cornmeal. I just wasted $10.