Using tried-and-true techniques, modern millers grind local kernels to make grits for your bowl and cornmeal for your skillet.
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Jim’s Favorite Cornmeal Bread
Jim Barkley’s favorite cornbread uses flour made at Barkley’s Mill in Weaverville.
Supper with Three Sisters
The Cherokee trio of corn, beans, and squash have long been grown together for a more robust harvest and superior flavor. But that doesn’t mean you’ll see them all on one plate. (Well, maybe, if you know where to look.)
Grilled Corn with Chili-Cumin Butter
Reminiscent of the classic Mexican street food, this grilled corn recipe couldn't be easier — or tastier.
Two-Corn Summer Salad
A bold salad from Sandra Gutierrez's The New Southern-Latino Table cookbook.
Corn Fritters
These crispy fritters are best served warm with a healthy dusting of powdered sugar on top.
Scalloped Corn and Tomatoes
This recipe comes from Fletcher United Methodist Church's Bread of Life cookbook.
