Fresh, stone ground corn meal makes unbelievably fabulous corn bread! Topped with pinto or black beans, a spoonful of sour cream or plain yogurt and some melted cheese, and you’ve got a tasty meal that’s nutritionally complete. Corn bread is an easy dish with which to work to create a flavor signature.  At our house where taste buds run to the hot and spicy, it’s not uncommon to add an entire 12 oz. jar of jalapeno peppers to a 9” skillet of corn bread batter made from Yates Mill corn meal.

Yates Mill corn meal is “unbolted.” That means it has not been sifted. The meal contains the entire corn kernel, including the outer shell (husk) and naturally occurring fats (germ). The great news about whole kernel corn meal is that it’s high in fiber and contains all of the nutrients and essential fatty acids of whole kernel corn. However, it also means there is a chance that hard corn kernel particles may be present in the finished product. For that reason, always sift the corn meal before using it.

CarolinaFlavorsOnline keeps Yates Mill Corn Meals stored in a refrigerator to preserve flavor. Upon receipt store the meal in the refrigerator. We recommend that you use the meal within two months of receipt for the freshest taste.

Just in case you’re wondering, the corn meal produced by Yates Mill is tested by the North Carolina Department of Agriculture & Consumer Services and made in compliance with all applicable food regulations.

Marvelous Spoon Bread
Carolina Flavors Online’s first webstore customer was good friend and Raleigh native Margaret Park, who was ecstatic that she could get Yates Mill corn meal online to make one of her favorite dishes, spoon bread.

Margaret shares this recipe for spoon bread from Christiana Campbell’s Tavern, Williamsburg, Virginia. You can use white or yellow corn meal. This recipe serves 8.

Ingredients
2 cups water
2 3/4 cups milk
2 cups cornmeal
2 tsp. salt
1 - 1 1/2  tablespoons sugar
2 3/4 tablespoons butter
7 eggs
1 1/2 tablespoons baking powder

Combine water and milk and heat to simmer.  Add cornmeal, salt, sugar and butter to liquid and stir over medium heat until thickened (about 5 minutes).  Remove from heat.  Beat together the eggs and baking powder until fluffy.  Add to cornmeal mixture and mix well.

Pour into greased, shallow baking dish or casserole dish.  Bake at 350 for 45-50 minutes.

Yates Mill Cornmeal Pecan Sandies
Yates Mill distributes this recipe to their corn meal customers at the holidays

Ingredients
1 stick butter
1 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cut chopped pecans
1 cup all purpose flower
1/2 cup Yates Mill stone ground cornmeal
1 tsp. baking powder
1/2 tsp. salt

Cream the butter and sugar together, then add egg and vanilla until well blended. Sift the cornmeal, flour, baking powder and salt together.  Add sifted dry ingredients to creamed butter, sugar and egg mixture. Mix until dough forms. Add pecans and blend until well distributed through the dough. 

Shape dough into small balls about 1 inch in diameter. Flatten balls slightly and place on an ungreased cookie sheet. Bake in a preheated oven at 350 for 9 to 11 minutes, or until edges are barely browned. (Makes about 3 dozen cookies)