Another review

I just have to tell about the newest (and most divine) product I've discovered over the past year. I know it may not seem terribly exciting to most of you....it's not ice cream or pizza or even a new type of submarine sandwich. It is merely the most important ingredient within luscious, Southern-style cornbreads: cornmeal.

The cornmeal I'm referring to specifically is Arrowhead Mill's organic stone-ground cornmeal. The nutty aroma and flavor far bypasses the other brands on the shelves. I swear, you'll think the corn was just harvested and milled last week when you taste the flavors that come alive in dishes made with this product.



Our favorite side item with chili is cornbread. I use this faithfully whether I create chile-corn muffins, sourdough-jalapeno skillet cornbread, or plain old Southern-style cornbread.

We also use this when we make polenta. Yes, it is coarser than true polenta cornmeal, but the biting texture makes the dish more filling and satisfying for our tastes. It is heavenly topped with a freshly prepared marinara and some olives.

I have also delved into desserts using cornmeal. I have an outstanding recipe for cornmeal pound cake with fresh plum sauce. I also have a recipe for Italian orange-almond-cornmeal cookies, perfect for an afternoon cup of tea or coffee. And last but not least, one of Ken's favorite ways to consume fresh summer berries is atop cornmeal-brown sugar shortcakes.

I highly recommend switching over to Arrowhead Mills just once, and I'm certain you will be impressed by the outstanding quality and complex flavor.