Palmetto Farms Stone Ground White Corn Meal Flour Non-gmo Gluten Free 24 oz

I have purchased this item before and will again for the holidays. Makes great cornbread dressing!

I hate to damn this corn meal with faint praise by comparing it to the grocery-store product, because really it's better, but maybe other people have the same problem I did: All my local groceries stopped carrying plain white corn meal. Yellow meal won't do for Grandma's cornbread, and self-rising meal won't work with any of her recipes. I tried various boutique brands and some I found in a health-food store, but they were all too coarsely ground. Heavy, coarse, crunchy cornbread? Grandma wouldn't approve. Finally I thought to look on Amazon and found this Palmetto Farms stone ground white corn meal. When it arrived I was pleased to see that the description was accurate. It is finely ground, similar to regular wheat flour, just right for a light and tender cornbread. I made a batch and tried a piece hot from the oven: Perfect! So if you used to bake with plain white Martha White or Dixie Lily corn meal and are dismayed that you can't find it any more, try this meal. I think you'll be pleased with the results.

This is good stuff! Unfortunately I didn't get full use of mine. I had stored it in the freezer and when the A/C folks came to replace my unit they cut the power in order to do their work. I should have went behind them and checked, but didn't and they failed to turn the outlet that the freezer was on back on and I lost everything in my freezer. I am still trying to save the freezer itself. But back to the product....I would definitely recommend it.

I loved the corn meal when I first got it. I just thought people should know it isn't like the cornmeal you get at the store. It is a finer cornmeal and because it is fresher, it also goes bad more quickly. I think I've kept normal cornmeal in my pantry for a couple of years and it was fine. This one I put in a jar, put it in the pantry and it was rancid (very sour) within a few months. I have heard you can keep this kind of cornmeal in the fridge or freezer much longer. If I need this again I would do that. It is a great product, just thought you all should be forewarned.

I use this finely ground white cornmeal for alternative breads, most other grains causing dietary problems. Mixed half and half with oat flour, it cuts the gray color and stronger flavor of oat flour. I keep plenty on hand, stored in the refrigerator or freezer and use a 50/50 blend of flours in muffins, bread, and pancakes. It felt like a life gift to find this product available on Amazon. (Mind you, it's not as simple as plugging this flour mix into a regular bread recipe, but I took the time to develop alternative recipes that we enjoy. )

My husband is from Zambia and he has been looking for the perfect corn meal for making nshima. The stuff sold in most stores we have found to be still too coarsely ground. AND since we were going to be cooking this Zambian dish for a friend who has Celiac Disease, he had to make sure that it was Gluten Free. I wasn't going to take any chances. With a lot of searching, we finally found this cornmeal. It was perfect. Also, very finely ground. Almost too finely for what we wanted. But it is a very good quality cornmeal.

I'm really sad I was looking for grits/ polenta and I bought this it didn't say flour on the bag and it says stone ground. I guess I'm a little old school. And didn't scroll and read the description. So I ow I have corn flour and no clue what to do with it. I wish I could exchange it for grits. But live and learn.

I am about to place my second order for Palmetto Farms White Corn Meal flour...it is the absolute best corn meal I have found to make amazing cornbread..being born and raised in South Carolina, I KNOW good corn meal - grew up having our own corn ground at the mill...this is the closest I have found in taste - and we really like the fine texture better than what we grew up with! PS Cooks Illustrated has a great cornbread recipe that involves roasting the cornmeal for a few minutes before using in recipe - and it really intensifies the corn taste.