Bob's Red MillCornmeal Coarse, 24 Ounce (Pack of 4)

We like a course cornmeal which this is. It is wonderful. Just wish it was organic. Can buy organic in the fine and medium ground cornmeal but not the course. Don't understand why. Maybe this can be changed?

I have made cornbread from scratch for over 60 years. I always liked Hay Market cornmeal best. Apparently, it’s no longer manufactured. I having to find something else to use. This is not the one. Bob’s Red Mill may have another product that will work for me, but this one is too course and doesn’t hold together well.

My wife wanted course ground cornmeal for her cornbread, etc recipes. It is so much better than the milled cornmeal we've been buying at the store. Amazon is the only place I could find this product.

Bought this for my mom. Seller was fast. Price was a bit high, but mom only wanted one to try it out. It was too coarse for her, but it was the same high quality expected from the Red Mill. We will get a finer grind next time, but it is exactly as advertised and the picture is a good indicator on the grind.

Place a seasoned 12" cast iron skillet on the center rack of oven and heat oven to 375°F. .. Too much trouble... our cast Iron Skillets are stored, and too difficult to bring out. Glass Pyrex Casserole dishes work just fine.Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar (only if using regular non-stone-ground cornmeal).In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.Whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.Pour remaining 1 tablespoon melted butter into preheated baking dish or skillet and swirl to coat bottom and sides.Scrape batter into prepared dish or skillet, smoothing top with spatula.Bake at 375°F for about 45 minutes until cornbread is light brown on top and a skewer inserted into center comes out clean.Let cool for about 15 minutes, then serve warm.Cornbread does not keep well, and will lose its texture as it cools, so it's best to eat it while it's still fresh. About the only thing that it’s good for after that is crumbling up in a glass of cold milk for a midnight snack.  Bob's Red Mill Cornmeal Coarse Grind 24.0 OZ (Pack of 2)Bob's Red Mill Cornmeal Coarse Grind 24.0 OZ (Pack of 2)

We love this coarse grind cornmeal for skillet cornbread and also when coating our rack of lamb. I haven't been able to find the coarse grind in stores for years now and this is less expensive than it would be to buy it from Bob's Red Mill and pay the shipping. I just put them in the freezer and it lasts well while we use it up over a period of a few years.

It is difficult to find a quality yellow cornmeal. My wife and I are both avid cornbread connoisseurs. She has a delicious modified James Beard recipe which this cornmeal makes a significant contribution.

IF YOU LIKE COURSE TEXTURE THIS IS THE MEAL FOR YOU

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