A rustic skillet-bread made with stoneground Suwan Orange Flint Corn and Catawba Red Wheat. This recipe was dreamed up by the ever-talented Izzy Pezzulo, with the intention of blending the qualities of both northern-style (sweeter, fluffier, with wheat flour) and southern-style (flat skillet-bread, crispy edges, corn only) into a “Piedmont” skillet bread that has just the right crispy, fluffy texture and a touch of sweetness. It’s a real winner. Enjoy with a pat of butter and a drizzle of honey or sorghum molasses.

We recommend using our products as soon as possible in order to enjoy the benefits of fresh flour, but if storing longer than 2 weeks, we recommend freezing or refrigerating for maximum shelf-life.

1.5 pound bag