Shagbark’s Cornbread Minis are like the little sister to our Original Tortilla Chips, imparting a flavor like the sweet crust of homemade cornbread. Great in soups and chili, delicious with hummus and soft cheese. We've been told that they've been crumbled over vanilla ice cream or served with milk as a breakfast cereal. When Whole Foods reopened their Upper Arlington store in Columbus, Ohio, our Minis were the number three grocery item. Shagbark Cornbread Minis are made with organic dent corn grown by Chris Clinehens and daughter Ginger at Clinehens Organic Farm in Shelby County, Ohio. Made in small batches every two weeks, along with Shagbark's Corn Tortilla Chips, and our Black Bean Tortilla Chips, we make our Minis with a combination of whole corn meal and corn masa, which is made by first soaking the corn overnight in a solution of water and rock-lime. This solution is the ancient method called, “Nixtamal”, which turns the corn into a delicious superfood by beginning the digestion process and unlocking corn's niacin and other nutrients, making them more bioavailable.
