Professor Torbert's Orange Corn


Stay in the loop with recipes, news, and tips and tricks for the kitchen. 

Corn Flour And Cornstarch Kept At A Plate

Corn Flour vs Cornstarch

By Professor Torbert | June 27, 2023

A guide to their differences, similarities, and best recipe uses Nowadays, there is an abundance of milled corn products out there. From grits to polenta,…

Fried Shrimp on a Grit on a White Bowl

Sweet vs Savory Grits

By Professor Torbert | March 28, 2023

A Closer Look at the Age-Old Debate  When it comes to grits, people have a lot of opinions. Some only eat stone ground cooked low…

Cranberry Orange Corn Muffins

Savory or Sweet? You Decide!  

By Professor Torbert | November 15, 2022

Fresh Ideas to Customize Your Cornbread  Simple, reliable, and delicious, cornbread is always there for you in a pinch. This addictive bread is a jack…

Tortilla Ingredients

Corn Flour vs Masa Harina – What’s the Difference?

By Professor Torbert | October 25, 2022

At first glance, masa harina and corn flour look the same. Both are fine yellowish powders that smell faintly of corn. It would be easy…

Three types of corn flour

Polenta and Grits and Flour, Oh My! 

By Professor Torbert | September 27, 2022

Corn has been a part of the human diet for thousands of years, so naturally, we’ve found hundreds of ways to eat it. As corn…

polenta cakes

Tasty Ideas for Leftover Grits

By Professor Torbert | May 23, 2022

Some things are even better the second time around Your shrimp and grits from last night’s dinner party were a major success! You’re now left…

Professor Torbert's Orange Corn

Know Your Grits

By Professor Torbert | February 24, 2022

How to Select the Right Type For You Unless you are a southern chef, selecting the right type of grits for your dish may be…