cornThe Story

Wayne and Betty Paul started farming in Laurel, Iowa in 1959. A few years into their commercial farming operation, the Pauls turned their backs on chemicals. Paul’s Grains began raising organic cornmeal, oatmeal and whole wheat flour. Their product line expanded to include seven grain flour, barley, soy, rye and other all natural grains and wheat. Now the next generation of the Paul family — Steve and Theresa, along with their six children – have continued the tradition, and things are going strong. “We’re seeing more people as they get interested in knowing where their food comes from,” Theresa Paul said.

Growing and harvesting season is followed by baking season, and this cornbread recipe is the perfect way to keep warm and cozy during the cold winters. The Paul family warns that the only trick to this recipe is to stir the batter just enough to get it moist. Over-stirring can make the bread come out flat. Pauls’ cornmeal is openly-pollinated (not a hybrid) and studies have suggested that open pollinated corn is even more nutritious than pollinated corn.

The Recipe


1 egg, beaten
1/4 c. oil
1 c. milk
1/8 c. honey (optional)
1/3 c. whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
1 2/3 c. cornmeal

Mix together all wet ingredients.
Sift together dry ingredients.
Combine and stir just enough to moisten.
Pour into greased 8″x8″ pan. Bake at 400 degrees for 25-30 minutes.

Recipe courtesy of:

Paul”s Grains
2475-B 340th Street
Laurel, IA 50141

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