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| Antebellum Fine Cornmeal - White |
Antebellum Fine Cornmeal - Yellow |
| Freshly milled fine sweet cornmeal
brings a forward rich corn aroma and flavor to hushpuppies,
muffins, spoonbread, cookies and cakes. Its fine texture
creates crisp, delicate breadings as well. |
| 12 ounces - $5.95 |
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| 10 pound box - $50.00 |
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| Antebellum Coarse Cornmeal - White |
Antebellum Coarse Cornmeal - Yellow |
Field ripened, freshly milled coarse sweet cornmeal
produces the open crumb and high floral notes that characterize
classic black skillet cornbread. |
| 12 ounces - $5.95 |
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| 10 pound box - $50.00 |
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White or Yellow?
Historically, white corn was popular in the urban port cultures
of the South (Wilmington, Charleston, Savannah, New Orleans)
that were settled by Europeans with a predilection for white
mill goods. Moving inland, through the rural American South,
yellow corn (and grits) predominated.
White corns of the antebellum era were less intensely bred
away from their Native American antecedents than yellow corns.
This may explain why white corns, to this day, possess heightened
flavors of the earth, and carry pronounced mineral and floral
nuances.
Yellow corns fall to robust corn flavor in the front palate;
the best of them show fine citrus flavor in the back. |
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