• Jimmy Red Cornmeal

    This delicious Ark of Taste heirloom cornmeal is sweeter, fresher and more flavorful than conventional brands. Jimmy Red is a bright red corn with a colorful history and a celebrated reputation with chefs. Thanks to chefs like Sean Brock it has burst onto the culinary scene and is adorning restaurant menus throughout the US.

    Now protected in the Slow Food Ark of Taste, Jimmy Red was a Native American corn that made its way south to Florida, Georgia and the South Carolina Islands where it was largely used to create moonshine. It was not well known outside of bootlegger circles until the last of the bootleggers passed away and nearly took Jimmy Red with him. Lucky for us someone saved a couple of ears and gave them to a celebrated farmer and seed saver who found that this unique variety was good for much more than hooch. He gave seeds to several small farmers including Geechie Boy Mill who makes spectacular grits and cornmeal with the grain. 

    Why all the fuss?  Jimmy Red is a distinctly unique corn with a nutty aroma and a personality all it's own. It has been said that tasting grits made of Jimmy Red is like tasting what grits must have tasted like in the 1800s. 


    Red Clay Original Hot Sauce

    Red Clay Verde Hot Sauce

    Red Clay Spicy Peach Honey

    Jimmy Red Grits

    Carolina Gold Rice

    1.5 lb bag

    Customer Reviews

    Based on 5 reviews
    Randall Thomas
    A force to contend with

    I learned of Jimmy Red corn from a chef series on Netflix. I have a slice of cornbread every morning, a ritual that brings me joy at first light. JRC in the mix is a huge diversion from sweet yellow cornmeal, the flavor and color is rustic and dark. I find JRC enjoyable, but jarringly different. The next experiment will be a 1/2 and 1/2 mix of JRC and yellow cornmeal.

    Great Cornbread!

    We used Jimmy Red in our cornbread—recommended by my husband’s brother. We loved the result—different in color than other cornmeal’s we’ve used, and a welcome change of taste, too. More elemental, right from the fields kind of taste.

    Good flavor

    Dissapointed it is not a little more coarse of a grind

    Sorry you didn't enjoy it. Cornmeal is generally a medium to fine grind, we find this to be a medium grind, not fine like cake flour but fine enough that you get a nice crumb on cornbread. If you enjoy a more coarse grind on cornmeal try the grits.

    Christine Holland
    Great cornmeal makes great cornbread

    I love the really old-style southern cornbread: just cornmeal, eggs, fat and buttermilk (with a little baking soda and powder) cooked in a hot cast iron skillet. I've made cornmeal twice now with this delicious stuff and mm mm mm it's every bit as good as me the cornbread I used to eat at my grandma's in Mississippi. Real corn flavor, just coarse enough that you get that crunchy crust. Buy some and try it yourself!


    What is the carb if made into cornbread or used for fry salmon ...