Southern Cornsticks: An Old-Fashioned Recipe for Fall Soups
When the weather starts to cool down and the first pots of soup begin simmering on the stove, there's something especially comforting about a basket of warm, golden cornsticks alongside it. Crispy around the edges, tender in the middle, and made with stone-ground cornmeal, Southern cornsticks are an old-fashioned companion to a good bowl of soup.
Why Stone-Ground Matters: How We Mill Our Corn at McEwen & Sons
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.