Preserving the old corn growing traditions is what Tim Hobbs, millwright and master corn grinder, and his wife Frances are doing in Bon Aqua, Tennessee. On a recent visit to Tennessee, my home state, I dropped in on Tim and Frances, retired schoolteachers, to learn how Tim is perserving the old corn growing traditions and the stone ground method of grinding corn. Tim was instrumental in restoring the gristmills at Old Spencer Mill in Burns, Tennessee.
We also visited his field of young heritage corn plants from which they save seed and keep their line pure. Tim and Frances sell their cornmeal, grits and cornbread at fairs and educate people about the quality of stone ground meal. They have their own label, Bristol Branch Mill Works, 931-623-1098. I left with my own bag of stone ground corn meal, and made Frances’ cornbread recipe, below, when I got home to Los Angeles. Delicious!
Bristol Branch Cornbread
1 cup stone ground cornmeal
1/4 tsp. salt
2 tsp. baking powder
1 egg
1/2 cup buttermilk
pinch of baking soda (optional)
•
Stir together dry ingredients. Add egg and buttermilk. (I used whole milk and 4 tbl. of softened butter.)
Mix until smooth. Prepare skillet. Put bacon grease or oil to lightly cover skillet.
Sprinkle dry cornmeal over grease. This prevents sticking.
Bake at 450 degrees until brown. 4 Servings. Gluten free.
Thanks for watching and reading! Please share with friends and help “Late Bloomer” grow. Happy gardening and baking! Thanks for your support! ~ Kaye
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