Henry Moore Yellow Dent Corn

Henry Moore is an old open pollinated variety of yellow dent corn brought to Illinois from the Carolinas in the later 1800's. We sourced our seed from descendants of one of the families that brought it to Illinois 150 years ago. Some claim it's kernels make the best hominy in the world. The kernels also work well for making into masa flour. We feel it makes the best YELLOW cornmeal and grits of any we've tried.

It lends itself better to being separated into corn flour and bolted grits than any other corn we grow. It's listed as cornmeal, two kinds of grits and corn flour. Cornmeal is recommended for making into cornbread or cooking in general. Creamy Grits are ground little coarser and more popular in Chicago and the Midwest. For those looking for something more traditionally southern, Bolted Grits (or Italian Polenta) are the flint starch portion of the kernel. We take cornmeal and then sift out the finer corn flour. Before steel screens were manufactured the flour was sifted out with a bolt of cloth, thus the name. The portion of cornmeal sifted out of the bolted grits is Corn Flour, almost as fine as wheat flour. This is NOT masa flour. It has NOT been nixtamalized.