I say Tomay~to, You say Tomah~to!

If you live in the South, or were raised in the South, cornbread makes it's way to the family table often. Mom always used yellow cornmeal to make hers, as did her Mother. My family grew their own corn and had it stone ground at a local mill. It was healthier but more than that, it just tasted better. Yellow cornmeal also has more Vitamin A than white.

Historically, Northerners preferred yellow cornmeal in their bread, and Southerners preferred white cornmeal. Northern cornbread often has more flour in it than cornmeal and usually has quite a bit of sugar and eggs. My Great-Grandmother Keeling ate her evening cornbread broken up into “pot likker,” which is the water in which greens were boiled. She died at 99, so it must have been healthy!

We live only 11 miles down the road from the War Eagle Mill. On the banks of the War Eagle River in a serene valley, the old Grist Mill dates back to the 1830's. Three stories high with an 18 foot waterwheel, it’s a working mill. You can buy almost every kind of whole grain at the store on the first floor. They have samples of home baked bread that has been made at the top floors' "Bean Palace Restaurant"

The second floor has unique gift and kitchen items like Granite Ware. The enameled pans come in a variety of colors, red and white, blue and white, even the old black and white like Grandma had! Let me tell you, those pans will make the best biscuits and cornbread you will ever put in your mouth!

If the economy is getting in your pocketbook, don't forget CORN, In the form of bread, dressing, grits, or hominy it's an essential food that will help you stretch a dollar!