Corn Flour: The Stone-Ground Goods

Carrollton Market’s Chef Jason Goodenough has been buying grits from Bonnecaze Farms in Baton Rouge for years. “I was looking into doing a corn pancake, and they told me they would give me the byproduct from their stone-ground grits,” says Goodenough. “It’s essentially just too small to be a grit and falls through the hopper.”. . . Continue Reading >>>