Stone Ground Cornbread & Muffin Mix
Light and crisps up at the edges. Stone grinding the old New England way makes for a better texture and a more nutritious grain. Add water, oil and an egg. Made in Usquepaugh, Rhode Island. (more info)
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This mix makes crisp, delicious
cornbread and muffins full of nutrition. The corn retains it’s vitamins
and nutrients in this finely textured meal that hasn’t been stripped by
additives, preservatives, or undue processing.
Cornbread is a simple food that easily shoulders up to many meals.
Pulverized
between immense slabs of 150-year-old granite in a quiet Usquepaugh, Rhode Island, where they’ve been milling since 1696, this corn meal is straight
from wholesome, unadulterated kernels and is milled in small batches by
people serious about their dedication to the age-old technique.
The
resulting meal can’t be matched by the big steel operations. The
ingredients are simple: flour, stone ground corn meal, sugar, non-fat
dry milk, baking powder and salt. All you need to add is water, oil, and
an egg.
Cornbread and cornbread muffins are two of the easiest things to bake in
the world. Surprise yourself and the whole house while you’re at it,
whipping up some fresh baked corn bread or corn bread muffins in about
as much time as it takes to get the coffee going in the morning.
Delightful with BBQ or any meal. Amazing with a pad of butter, a little honey and dashed with salt.
Store the mix a cool, dry place. It’s best within the first few months but will keep indefinitely in the refrigerator.
Unlike
industrial-grade, mass-produced, steel rolling processes, small, stone
grinding operations like Kenyon’s keeps the nutrients intact. It also
amounts to the ideal texture and a more sustainable process that
directly links the farmer to the miller, and the miller to the consumer.
The
phrase “keep your nose to the grindstone” actually originated with the
stone milling of grains and refers to the miller paying close attention
to the smell of the grind to make sure the stones aren’t rubbing
together which can cause a spark and fire.
The
stone milling of grain is a sensory process during which the miller
uses the faculties afforded his hands, eyes and nose to make sure the
grain is consistently the best possible quality and texture.
Please email support@kaufmann-mercantile.com. We reply to every email promptly. Or call us at 347 529 5122.
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Specifications
Quantity
24 ounces
Ingredients
Flour, stone ground corn meal, sugar, non-fat dry milk, baking powder and salt
Add
Water, oil, egg
Usquepaugh, Rhode Island






































