Corn (Zea mays) is the third largest human crop in the world, after Wheat and Rice. It’s a main source of nourishment for millions of people, especially in Latin America, Asia and Africa. Only in America is Corn called Corn. It is known as Maize in most of the rest of the...

Instant Grits, so-called because it takes only 1 minute to cook, is made of finely ground (commercial grind) degerminated Corn kernels. After grinding, it is pre-cooked, and then dehydrated, during which time most of its nutrition is destroyed. Its only real value is its speed of...

Quick-Cooking Grits is made from degerminated medium ground Corn kernels (commercial grinding). To make it “quick-cooking”, it is more finely ground than either Stone-Ground or Regular Grits, though less finely ground than Instant Grits. Availability Quick Cooking Grits...

Regular Grits, also called Old-Fashioned Grits or “ordinary” Grits, is degerminated Corn kernels that have been commercially ground by high-speed steel rollers. It cooks far faster (in approximately 15-20 minutes) than its Stone-Ground counterpart, but has less...

Stone-Ground Grits is made by grinding either white or yellow whole Corn kernels between cool stones to form a roughly ground meal. The important difference between Stone-Ground Grits and other forms of Grits lies in the Corn kernel. Stone-Ground Grits contains the whole kernel, including...