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.
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.
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.
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 ...