Last week, I took the boys on a little drive while daddy was at the office, so we went to Wilsonville, Alabama to visit Coosa Valley Milling. It’s where the McEwen & Sons grits and cornmeal and polenta are milled with their organic stone burr gristmill.
I’ve cooked their grits before, and made cornbread with the white cornmeal last weekend that turned out really good (only thing is, they have a recipe for cornbread on the back of the bag that includes sugar as an ingredient! For shame. Really – sugar in cornbread is a big no-no.). I don’t use yellow cornmeal for anything, but blue cornmeal is pretty new to me.