We've been piling local corn in the same hopper of The Old Mill to grind into cornmeal since 1836. The structure of the mill hasn't changed since the first miller ground, filled, and tied bags of the unbolted cornmeal for mountain settlers. After the corn is ground between the massive stones, the miller sifts it once through a handheld large, fine mesh sieve to pull out any large pieces that escaped the grinding. That's why it is called "unbolted"; you get the yummy bits of the corn kernel in every bag of cornmeal. Ours is coarser than most, with all the flavor of the corn left in. 2-lb bag
Makes delicious cornbread and simple breading for fried foods, And it is a must in Southern Spoonbread, a pudding-like bread side dish similar to Yorkshire pudding but with a lot more texture! http://oldmillkitchen.old-mill.com/recipes/southern-spoonbread/
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I keep coming back for more! Love the fact that I order online!
Blueberry Orange Corn Muffins make a delicious breakfast or anytime treat! http://oldmillkitchen.old-mill.com/recipes/blueberry-orange-corn-muffins/