Products

Discover the versatility of our Yellow Cornmeal, ideal for traditional cornbread and more. This premium cornmeal is perfect for enhancing your recipes, whether you're making classic cornbread, flavorful fried chicken, or a delicious fish fry. Its fine consistency, similar to traditional flour, ensures a perfect breading every time. Elevate your cooking with the best cornmeal for all your culinary needs.

Reviving Jimmy Red Cornmeal: A Success Story of Marsh Hen Mill

Marsh Hen Mill's Jimmy Red Cornmeal is a testament to the success of reviving historic and almost-extinct grains. Greg dedicated eight years to cultivating this unique variety on Edisto Island, starting with preserved kernels from James Islander Ted Chewning. Sean Brock's interest in featuring Jimmy Red Cornmeal in his restaurants played a pivotal role in bringing this nearly forgotten variety back into the culinary spotlight. This collaboration highlights the commitment to preserving and celebrating traditional ingredients.

Our Heirloom White Cornmeal is Stone Ground to perfection to give you a versatile, consistent result every time you bake or cook with it. Much finer than traditional cornmeal, you can easily use this as a corn flour as well. Milled from premium White Dent Corn, the sugar content is a little higher and is perfect for sweet cornbread. 

Sea Island Blue Cornmeal with a floral aroma and taste is our colorful twist on the native corns of many colors grown by farmers for generations. The consistency is closer to traditional flour and creates the perfect breading and comes out beautifully on your favorite seafood.

The kernels of guinea flint corn are a warm, pumpkin color in this beautiful heirloom strain. Sturdy and full bodied, Guinea Flint corn makes a hearty cornmeal. Professor David Shields of the University of South Carolina has found that this corn crossed the Atlantic twice, once in pre-Colonial days from the South to Africa, where certain qualities selected by growers. When it returned to the South in the 19th century, the single-ear-per-stalk crop could produce up to eight cobs per stalk. We are extremely happy to be able to offer it to you.

"Johnny Cake" was first used in South Carolina in 1739. Historians believe the American Indian word "janiken" meant "corn cake". Johnny Cakes were a staple in colonial times from the Caribbean to Newfoundland. Variations of this Legendary "cake" are as diverse as the people who made them. 

Ingredients

Unenriched Cracked Corn

Tradition is what comes to mind when we think of the polenta. Originating in Northern Italy, polenta had a humble beginning, but it is now one of the most famous staples in kitchens around the world.  Made from whole-grain corn and milled fresh, our polenta preserves the full spectrum of natural oils and flavors locked in the kernel, resulting in a richer, more complex taste compared to industrially processed versions. When prepared with care, it develops a silky, almost custard-like consistency that still retains a pleasant beaded texture—tiny, tender grains that give the dish body and character. 

Unicorn Cornmeal has a creamy texture before adding any creams or butter. This makes one of a kind cornbread, corn cakes, or pie crust. Our cornmeal consistency is closer to traditional flour because of our antique stone ground mills

Certified organic by Clemson University 

Oaxacan Green Cornmeal - Limited Spring Release
Stone-ground from heirloom Oaxacan Green corn, this cornmeal has a warm golden color with natural green flecks from the distinctive kernels. When baked, it gives cornbread and baked goods a subtle green hue and a rich, deeply corn-forward flavor with mild nutty and earthy notes. Originally developed in Oaxaca, Mexico, and prized for its character and color, this unique variety brings both visual appeal and exceptional flavor to traditional cornmeal dishes.