Hoppin’ John’s Corn Flour

Cookbook author and southern culinary expert John Martin Taylor has been ‘spreading the culinary gospel since 1986’ when he opened his cookbook store in Charleston, South Carolina. While the store closed in 1999, John Martin authored four southern cookbooks, including: Hoppin’ John’s Lowcountry Cooking, The New Southern Cook, Hoppin’ John’s Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry and the Fearless Frying Cookbook.

His cookbooks and products take the southern staples he grew up on home to your kitchen. Ground in the mountains of Georgia, Hoppin’ John’s grits, cornmeal and corn flour are natural, whole-grain, stone-ground and mountain-grown products.

About the products:
Grits: coarsely ground, perfect in the morning or paired with shrimp
Cornmeal: medium ground, ideal for cornbread
Corn Flour: finely ground, best for dusting fish or vegetables for frying

For freshness, each two-pound bag is sealed in plastic and covered in a cloth bag with a recipe card.

Once opened, freezer storage is recommended.