A rustic skillet-bread made with stoneground heirloom cornmeal and red winter wheat. This recipe was dreamed up by the ever-talented Izzy Pezzulo, with the intention of blending the qualities of both northern-style (sweeter, fluffier, with wheat flour) and southern-style (flat skillet-bread, crispy edges, corn only) into a “Piedmont” skillet bread that has just the right crispy, fluffy texture and a touch of sweetness. It’s a real winner. Enjoy with a pat of butter and a drizzle of honey or sorghum molasses.

INGREDIENTS: Heirloom cornmeal, wheat flour, sugar, baking soda, salt.

We recommend using our products as soon as possible in order to enjoy the benefits of fresh flour, but if storing longer than 2 weeks, we recommend freezing or refrigerating for maximum shelf-life.

NOTE: This is non-GMO. GMO’s cannot be used in organic agriculture.