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. (
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.
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