Good grits start long before the corn reaches the millstones. At McEwen & Sons, we spend a lot of time talking about how we mill our corn. We use a traditional stone-burr gristmill, take our time with the process, and make grits and cornmeal the way we believe they ought to be made. But there's something just as important as the mill itself: The corn you put into it. A miller can control the grind, but he can't manufacture quality that wasn't in the corn to begin with. That's why we start with real, Certified Organic corn and mill several distinct varieties: white, yellow, blue, and Ruby Red corn. Each looks different. Each has its own character. And each reminds us of a simple principle we've believed for years: Good grits start with good corn.

Stone-ground grits and cornmeal are becoming harder to find. At McEwen & Sons, that's exactly why we still make them the old-fashioned way. Walk into our mill in Wilsonville, Alabama, and you'll find something that has become increasingly uncommon in modern food production: a working stone-burr gristmill. While much of today's commercial grain milling relies on high-speed steel rollers and other modern equipment, our corn is slowly ground between two large stones. It's an old-fashioned process. And we believe it's worth preserving.