Monday, November 12, 2012

Heirloom Cornmeal

My kids are currently in part three of a four year plan that covers world history from the beginning of known man to current events.  As it turns out, in October they hit the units on the pilgrims and the Native Americans.  We slowed down and hung out there because, golly, Thanksgiving is just around the corner!  Talk about perfect timing.  And any time you can connect learning to real life, valuable connections are made. 

Because corn was an integral part to the early settler's lives, as well as to the Native American's lives (remember how it was Squanto who taught the pilgrims to plant corn with a fish to fertilize it?), I wanted to do a simple cooking project with the kids that involved corn.  (I love to educate through food.) I was delighted to happen upon this Pungo Creek Heirloom Cornmeal!  It's stoneground--so, more authentic to the texture of cornmeal consumed back in the 1600's.  It's also an heirloom variety called the "Bloody Butcher" that has been grown for at least 165 years on Virginia's Eastern Shore...thus again, a variety probably more authentic than our current standard yellow corn. 


Now, please give me a pass on this one--this cornmeal ain't cheap!  Yes, I am a budget-blog, but I couldn't help but share it with you, because it is so lovely and unusual...and, after all, this is a whole foods blog too!  So, if you're looking for a bit more authenticity for your Thanksgiving spread, or perhaps just something out of the ordinary to add to your holiday meal, give it a try. 

Here we are making our cornbread. 


And here's the picture my son took of our cornbread.  A bit different color--more tan than yellow, and with lots of different colored flecks.


If you're interested in purchasing any, here is their website. Click on "vendors" to see stores where their cornmeal is sold or to purchase it online.  You can also read more about Pungo Creek Mill there.  If you enjoy food or food history, you will find it fascinating.  And, just in case anyone is wondering, Pungo Creek doesn't know a lick about me.  I just found their product, liked it and wanted to share it with you all.

2 comments:

  1. Oh, this looks so lovely! I usually grind my own corn into meal, but I love how this looks and I'm sure it tastes wonderful! You probably don't get Sunset Magazine back east, but they had a great article recently on local wheats - makes me wonder now about "local" corn!

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  2. Amy, local wheats sounds so interesting! I'd love to try some heirloom wheats. The cornbread I made was really good--my husband in particular loved it. It was a new recipe to me, though, so I'm not sure if it was the cornmeal or the recipe. Made me want to do a taste test with the heirloom cornmeal and the normal organic yellow cornmeal I also have.

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