Grown on a certified organic family farm in the beautiful foothills of the Appalachians in Northwest Georgia in the fertile bottomlands of the Coosawattee River. After harvest and hardening off, the entire kernel – germ, hull, and all – is stone ground by hand, using a 1916 Meadows mill to flour consistency. There are 4 cups to a bag, perfect for making cornbread, griddle cakes, and buttery cornmeal mush.


RECIPE: BUTTERMILK CORNBREAD