Tuxpeno (white with yellow speckles) – Tyner, NC
Tuxpeno is a legendary wild maize which grows on the shore of Eastern North Carolina. This variety is famous for withstanding the most brutal tropical winds, so it was a natural choice for planting in an area where great crops of corn are often destroyed by Autumn winds and flooding before they can be harvested. Though it is a white dent corn, it is a landrace which means it is still wild and will have greater color and flavor variation from crop to crop. Tuxpeno’s ability to hold a lot of liquid when cooking makes it perfect for coarse milled grits that have a sweet creamy texture with a subtle smell of yellow corn.
Available as grits, polenta, cornmeal, or corn flour.
Cherokee White Eagle (blue) – Corryton, TN
This treasure of the Cherokee Nation is a beautiful mixed blue and white dent corn which is now available for milling after years of seed development in Eastern Tennessee. While many colored corns are too tannic for most culinary purposes, CWE has all the nuanced flavors of ancient blue corn while maintaining a base level of sweetness that makes it versatile on a menu.
Available as grits, cornmeal, or corn flour.
Tennessee Red Cob (white with red speckles) - Corryton, TN
This important Southern heirloom variety is grown organically in Eastern Tennessee. Though it is a soft white dent corn, it has a red germ which gives a unique color and distinctive aroma. Flavor profile is malty and toasty and has frequently been compared to “Cream of Wheat”. The same flavor that makes it a natural choice for grits has also made it historically favored to produce whiskey. Tennessee Red Cob is at its best when milled for fine grits and cornmeal which cook in quick time.
Available as grits, cornmeal, and corn flour.
Ottofille Giallo Flint (Burnt Orange) - Candler, NC
Ottofille, which translates from Italian to 8 Row, is a famous strain of polenta corn with origins in the hills of northern Italy. We received two ears many years ago from friends in the Aosta region of the Italian Alps. Years of seed replication in WNC have produced this first commercial crop of corn, grown in Western North Carolina. Its deep burnt orange color translates to a flavor which is at once rich and earthy. It is unparalleled for polenta dishes in the northern Italian tradition.
Available as grits, polenta, or cornmeal.
Coroico Landrace Flour (Multicolor) – Candler, NC • Sold Out. Awaiting New Crop
Coroico is as exotic as it gets. Argentinian in origin, this ancient flour variety is wild, hence every ear is different from the next. Plants ripen weeks apart. Kernels range from red to yellow to starburst to striped. It defies mechanization and must be carefully tended by hand. The result is a cornmeal that with a vibrant color and a broad flavor. Perfect for cornbread, pancakes, or pasta.
Available as Cornmeal or Corn Flour.
Bloody Butcher (Red) – Marshall, NC
Bloody Butcher is a classic mountain corn of the Appalachians. These tall plants produce ears with deep red almost purple kernels, the color of blood. Our bloody butcher corn is cultivated in Marshall, NC. Cornmeal milled from this variety has a rustic spicy, gamey, tannic flavor. It is favored by chefs for adding a strong flavor to otherwise simple dishes and is favored by bakers for cookies, shortbreads and cornbread.
Available as polenta, cornmeal or corn flour.