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A Stone-Ground Cornmeal from Converse

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The folks behind Lamb’s Stone Ground Yellow Cornmeal don’t go in for fancy packaging. It’s sold in a plain white bag with a no-nonsense label that announces in small print what it is: “Always all natural, no preservatives added and gluten free. Same great product since 1968.”

Yet this local cornmeal, made in Converse, is perfect in your cornbread, in hush puppies, in a batter for seafood, in anything that calls for cornmeal. The texture is rustic yet fine, and the flavor is purely of corn.

Store it in the freezer and it will last up to a year.

But why stone-ground cornmeal rather than regular? Here’s an explanation from GoodHousekeeping.com:

“Dried kernels of field corn (different from the sweet corn we eat fresh) are ground into meal for baking. When metal grinders are used, as they are for commercial brands, most of the hull and germ is removed, and the meal emerges fine-grained but without much characteristic flavor. Stone-ground cornmeal (the corn is literally ground between two slowly moving stones) retains some of the hull and germ, so it’s coarser in texture and lends a more interesting flavor to baked goods. Still, the two types can be used interchangeably. Likewise, choosing yellow or white cornmeal (they’re ground from different varieties of corn) affects only the color of the finished product.”

You can find Lamb’s at H-E-B for about $2 for a 2-pound bag. Lamb’s is owned by Home Grown Design, which offers numerous recipes on its website, hgdfoods, including the following for a gluten-free cornbread:

Buttermilk Cornbread

1 cup Lamb’s Stone Ground Cornmeal
1 cup gluten-free flour (or you can use corn flour)
1 teaspoon salt
2 eggs
1/2 cups canola or vegetable oil
2 tablespoons baking powder
1/3 c sugar
1 cup milk
1 cup buttermilk

Preheat oven to 400 degrees. Use a metal pan and spray with cooking spray.

Mix cornmeal, flour, salt, eggs, oil, baking powder, sugar, milk and buttermilk with a mixer in a large bowl for about 5 minutes to make sure every thing is blended. Then dump into the pan. Put in the oven for 30-35 minutes. Check it at 20 minutes to make sure it is not getting too brown on top. If it is, lower heat to 375 degrees. When it is done, it will be cake-like and spring back to the touch in the center of the bread.

Makes 8 servings.

Source: HGD Foods

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5 Responses to “A Stone-Ground Cornmeal from Converse”

  1. Heather says:

    Love this stuff…was so glad to find a locally produced cornmeal with the added benefit of it being great!

  2. Gary Anderson says:

    I’ll never forget a recipe years ago for cornbread in Southern Living. It listed the usual suspects and when it came to sugar, it said “DON’T DO IT.” I agree.

  3. Judy Baum says:

    This sounds wonderful! But what is gluten free flour/corn flour and where can I get it? Also, do I have to use it or can I just use “flour”?

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