Tuxpeno (white with yellow speckles)

Tuxpeno is a legendary wild maize which grows on the shore of Eastern North Carolina and Virginia. 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.

Certified Organic

Cateto Orange Flint (Orange)

Cateto is another historically important landrace which has roots in South America, where it eventually traveled to Europe to give birth to the many Orange polenta corns that are found in the rugged hills of Northern Italy. This is the pre-eminent corn for polenta as its hard flinty composition allows it to hold a lot of liquid, providing structure when making grilled or baked polenta dishes. The flavor of this variety is so strongly associated to rich cheddar cheese that many chefs add nothing except a small bit of butter to finish them.

Available as grits, polenta, cornmeal, or corn flour.

Cherokee White Eagle (blue)

LIMITED

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.

Certified Organic

Coroico Landrace Flour (Multicolor) 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

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. 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.

Certified Organic