Est. 2013
Stoneground and Straight from the Farm
Heritage corn — grown, harvested and milled on one small farm in the hills of East Tennessee. Nothing artificial added, nothing wholesome taken away.
Why Stoneground Milling?
Time-honored grains, time-honored process
Heritage corn
Open-pollinated varieties grown from saved seed: Cherokee White Eagle, Hickory Cane, and more.
Stoneground
Milled slowly between granite stones to keep the germ, the oil, and the flavor intact.
Small Batch
Milled in 1.5 pound batches. Dated, never warehoused, never bleached.
Locally Grown
Every kernel grown on one East Tennessee farm, by one farmer.
Coming Soon
Here are some of your future favorites.
Someday soon, you’ll be able to get your hands on these through the magic of online sales. In the meantime, come visit us at the Knoxville Farmers Market on Saturdays.
Cherokee White Eagle Grits
Hickory Cane White Cornmeal
Our flour and grits are different
Most cornmeal you’ve eaten was a commodity.
Industrial cornmeal is degermed — the oil-rich heart of the kernel is stripped out so the flour can sit on a shelf for a year. What you’re left with is shelf life, not flavor.
Ours is whole. The germ stays in. The stones turn slowly enough that the flour never overheats, so the natural oils, the sweetness, and the deep corn aroma all survive the milling.
The result is a flour that tastes like the field it came from — buttery, faintly grassy, with the unmistakable color of the kernel it was ground from.
100%
Whole Grain
3
Heritage Varieties
14 days
Average Mill-to-Door
Since 2013
One farm. One farmer. One hand-crafted stone mill.
Jonathan Buchanan has grown heirloom crops on family land in South Knoxville for over a decade, supplying produce to local restaurants and families alike.
He recently shifted his focus to grains. What was once feed corn became flour, first for family, then for neighbors, and now for you.
Stoneground in small batches, each bag reflects the same care he’s brought to the land for years.
Milled Fresh Every Time
Taste flour the way it’s supposed to taste.
The difference is baked into the flavor. Level up your cornbread, tortillas, and grits.
Shop the Flour