by Lydia Ellison
When Drew and I were in the South last month his foodie cousin Chris gave us the most wonderful gift… 2 bags of Anson Mills corn meal (and 4 silver mint julep cups)! Anson Mills sells “handmade mill goods from organic heirloom grains.” Chris gave us the perfect starter selection, one bag of yellow course ground corn meal and one bag of white grits.
I brought the bag of yellow cornmeal in my suitcase up to Marin for Mother’s Day weekend. For the first night, my Mom and I planned a BBQ menu and I wanted to make corn bread (yes, my Mom and I plan our menu’s in advance for a weekend’s visit). I used the recipe on the Anson Mills website because an insert in the packaging warned: “Our products won’t work with standard recipes. Standard recipes won’t work with our products.” Word.
As they say in the South, the corn bread was “Divine.” It really tasted like corn, sweet fresh farmer’s market corn in July! The flavor was vibrant and sweet (and mind you there is no sugar in this recipe or in any authentic Southern corn bread). The texture was dense but moist. I’ve never tasted better corn bread.
Honestly y’all need to order some of this corn meal for your summer soiree’s. There is no comparison to the grocery store offerings (even organic corn meal from Whole Foods/natural food stores, I’ve tried them all.) This company makes all kinds of corn products (grits, cornmeal, polenta), plus wheat flours, rice and more. I’m going to place a big order. Just make sure you store them in the freezer once you get the products. They don’t have preservatives and will spoil.
PS- I will def post when I make the grits, probably sage grits to serve with lamb.