I am not really in big cornbread country but I really like it and hoecakes .The most common seen here is yellow Albers (awful )We found some white Albers and it was worse (ground fine as wheat flour ). Bobs red mill is common too but mostly in yellow ( better than Albers ). We prefer the meal and not the mixed ((small packages add milk ). Help please we have lots of good pintoe beans .

Martha White's cornmeal's where it's at.

I have a Diamant Flour Mill. Cornmeal is best fresh ground from corn. Once you crack the sheathe on corn and other grains, the oils in it quickly break down, worsening the flavor and nutritional content. Try fresh ground and you likely won't switch back to old, store bought, meal and flour.

Keith

were is betty crocker when ya need her........
probably hooked up with boco.............

Osagian,60 years ago that was advertised on the Opry ! Thats what we ate for years ,I never see it in Mt

Thanks Keith and Vinke

Buy all you want from Amazon.


https://www.amazon.com/s?k=martha+white+cornmeal&crid=1N2QYPFGJD40W&sprefix=martha+white+cornmeal%2Caps%2C2279&ref=nb_sb_noss_1

We use Three Rivers when we can find it but our old stand by is White Lily.

Grew up on Jim Dandy then Martha White bought them out and did away with the corn meal as they already had Martha White corn meal. Not the same and not as good.

Yelton's or Alabama King is the best I can find now.

If you are a corn bread connoisseur you can get a crank meal grinder. Even with store bought you can sift the flour out with a screen to suit your fancy. If you really want to get into you could get away from hybrid Round Up Ready corn. The new corn is more about quantity than quality. Raise your own open pollinated. We used to like the High Lysine corn but since no longer in hog business that seed is hard to find in small quantity .
When buying brand anything its hard to get two of the same stuff that is the same. When they shift batches not all help is competent.

Google grain mills near you. I have a place that does local milling just down the road. Can't beat fresh.

buy it online

Jiffy Mix here that’s all I can ever remember eating I like it. Had some in SC years back I was not impressed it lacked any flavor then did not see why they ate it tasted better cardboard.

Like mentioned before, try and find fresh ground. Mom does half three rivers and half fresh ground. That fresh is grittier which I like.

I would say "Aunt Jemima", but it was taken off the market, or the name changed.I just get store brand nowadays.

that is my go to

I would grow some OP corn if I could .We often get a killing frost every month . I am going to see what they have in the organic health food store in the city. I sold my burr mill I used for wheat as it was so slow or i could have used it for corn .

Lots of smaller operations offering different grinds in yellow or white. And with the internet, you are not limited to what your local grocery stocks.

Atkinsons, Moss , Guilford and House Autry are some of the better known brands produced in NC. Most of them have a line of breader products as well. I have used Moss and House Autry and have been pleased.

Works for me!

If you don't care about color, check out Painted Mountain. It is a multi color corn that was developed in and for Montana.

Law Dog. I am with you. But true southern cooking will tell you Jiffy corn bread is cake. Not corn bread))))

I really like it when it had a bit of crunch.

There was a guy that came to the Butler Farm Show every summer….he had an old hit and miss gas engine hooked up to a grinder. He was grinding corn into corn meal, gave it away to folks.I always gave him a few bucks. It made great corn bread. He wasn’t there last August, hope he’s still around.

Woodsloafer ,that guy is in Big Timber and I am going to get a dab of that and see if it survives ! Thank you

Hope it works out for you. Keep us updated on it. I've thought about trying it myself, but there is so much commercial corn around me I'm afraid it would all cross pollinate and get RR genes.

I just ordered 1 oz $9 and $5 to get it here ! 70 miles to the closest corn field ! No worries about cross pollination !

Indian Head Stone Ground. :-)

Not all corn meal is alike. the major variations are

• Region
• color
• grind size

So, the best one depends on what you are doing with it.

Think of wheat flour You can't expect to make great pasta with bread flour, or cake with semolina.

I'd like to be more specific, but I personally hate the crap, so have no personal experience cooking with it. Only processing it to the manufacturer's spec's.

Grind your own. Hand cranked mill ain't very expensive. If you are a prepper you should have one anyway.
just

If you can find stone ground, it is better.