STONE MILLED CORNBREAD MIX

This is what cornbread is supposed to taste like. We start with organic whole corn and mill it ourselves in small batches, then combine it with our fresh-milled wheat flour to make a simple, honest cornbread mix with real grain flavor. No box of stale cornmeal that's been sitting around forever. No trying to make cornbread taste like cake. Just freshly milled grain and a damn good skillet of Southern cornbread. Our corn and wheat are milled in Elm Grove, Louisiana, and every 1 lb package makes a full 10-inch cast-iron skillet or 9-inch square pan. YOU ADD THE GOOD STUFF 1¼ cups buttermilk 2 large eggs 4 tablespoons melted butter Heat up that cast-iron skillet, add a little butter or bacon fat, pour in the batter and let the oven do the rest. The result is what we're after: a crisp, deeply golden crust with a tender, corn-forward center. WHY THIS ONE IS DIFFERENT Organic stone-milled corn Fresh-milled wheat flour Small-batch milled in Louisiana Real cane sugar — just enough, not cake-sweet Made for a hot cast-iron skillet One bag makes one full pan We mill the corn. We mill the wheat. You make the cornbread. NET WT. 16 OZ (1 LB) / 454 g Freshly Milled • Small Batch • Elm Grove, Louisiana