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 loves using locally milled cornmeal for this recipe.
Everything but the Pig: 15 Southern Sides
A pig pickin’ must have barbecue; that’s a given. But what’s a cookout without a spectacular spread? Classic sides — from baked mac ’n’ cheese and corn pudding to pig pickin’ cake — take ’cue to the next level.
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.
