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Corn Products |
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Please note: if the price of the shipping included
options looks too high for you, check our
Mix n' Match at the bottom of
the page or try our old website for other options |
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Certified vs. Transitional Organic |
What is an
Heirloom? |
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Certified Organic |
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Heirloom |
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Bloody Butcher Red Dent Corn |
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The Bloody Butcher corn
listed here is an heirloom dent corn variety. It's an heirloom open pollinated non-GMO variety from the
Appalachians. Some “strains” of this variety have flecks of red on a white
kernel that resemble blood on a butcher's apron. (thus the name)
Our “strain” seems to have lost that characteristic and is mostly
all dark blood red kernels with an occasional white one. |
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It's medium grind has pieces of hard starch that may take a
considerable amount of cooking time to soften compared to other
dent varieties. I personally think the medium grind is too coarse
when used in baked goods or cornbread, but great for grits (if you
cook them long enough). Medium
Cornmeal (Grits)
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It's
therefore also offered in a fine grind. Fine
Cornmeal
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Certified Organic |
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Heirloom |
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Blue Hopi Flour Corn |
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The Blue Hopi listed here
is an heirloom flour corn variety, NOT a dent or flint. The starch
is mostly all soft, and is especially sweet.
It's a 600 year old open pollinated variety that came from the Hopi
Indians of the American southwest. |
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It makes a good, flavorful blue colored
cornbread or grits. Because of its soft starch, it's only offered as
a medium grind, which works well for both grits and baking in
breads. |
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Transitional Organic |
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Heirloom |
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Henry Moore Yellow Dent Corn |
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Certified Organic Coming Soon
An heirloom open pollinated yellow dent corn that
lends itself better to being separated into corn flour and bolted
grits than any other corn we grow. It's listed as both whole
kernel meals and separated into bolted grits and corn flour.
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Henry Moore
Whole Kernel Grits (creamy).
Medium stone ground corn. Makes a creamier grit (than bolted
grits) more popular in Chicago and the midwest. |
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Henry Moore
Bolted Grits (Southern Style). Southern
style grits: Medium stone ground corn with the finer corn
flour sifted out. More typical of grits found in the
south. Originally, the flour was sifted out with
a bolt of cloth, before steel screens were
manufactured, thus the name bolted grits. |
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Henry Moore
Whole Kernel Fine Cornmeal:
A finer stone ground cornmeal appropriate for making into
cornbread or cooking in general. |
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Henry Moore
Corn Flour: The finest
portion of ground corn sifted out of the bolted grits.
Almost as fine a as wheat flour. |
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Mix n' Match |
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These
purchase links have become outdated. Please purchase our corn
products off our new web page. www.qualityorganic.net Thank
you. Brian |
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Comments from Nicole (a local baking instructor):
Blue Hopi Corn: We tore through this
corn quickly, using it all for gorgeous tortillas (a little fragile, but
not horribly so, and lovely flavor).
Yellow Corn: This also made for good tortillas
and could be pressed slightly thinner than the blue hopi, which in
some cases is a good thing. It milled into masa harina (nixtamalized
corn flour for tortillas) more easily than the blue hopi. It also made
for good corn bread (when I used the recipe I usually use floriani
flint in without changing anything else, the bread was more moist and
had a slightly more mild, buttery flavor- would make a nice late
summer corn bread, especially if studded with fresh corn). Makes nice
polenta, too, without the need to smother it in cheese or butter.
Bloody Butcher: My favorite for a
coarsely ground polenta, and even better if the polenta is fermented
before cooking. That’s what we used it for, mostly. The texture and
flavor of this polenta/grits is perfect for all manner of thick stews,
roasts, meat sauces, or just on its own. It makes decent corn bread, but
not as good as the yellow corn (though it is neat to see how it changes
to a blue-ish color when mixed with baking powder and/or soda in corn
bread). Fantastic as an add-in for sourdough loaves, too.
Corn flour: The kids went nuts with this making
corn pancakes, corn blini, and corn crepes (the latter made with corn
flour and wheat flour). I also use it as my bench flour and dusting
flour for when I’m shaping loaves of bread. It’s a nice change in
flavor, texture, and visual appeal than the usual rice flour a lot of
bakers use to keep their dough from sticking to the proofing baskets.
It’s garnered many compliments from other bakers curious to know
what I’m finishing the loaves with.
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