Inside Our Grist Mill | Includes Farmview House Recipes!
Inside the Farmview Market Grist Mill

In a traditional grist mill, millstones are positioned one on top of the other. Farmview Market has a modern mill with stones positioned under the hopper vertically (side by side), which is a more efficient mill. Grain is ground by the mill stones, then blown into a separator screen which contains four small silos. The grain is then screened through a stainless-steel screen that separates the ground grain into larger and smaller particles, or in the case of corn, fresh grits, and cornmeal. Freshly ground grits and cornmeal are then weighed and bagged.

Farmview Skillet Cornbread
Ingredients:
6 tbsp. Lard or bacon grease
2 cups Farmview cornmeal
2 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Kosher salt
4 Eggs, large
3 cups Buttermilk
3/4 cup White Lily flour
Directions:
Preheat the oven to 400 degrees and grease a 8” to 9” skillet with 2 oz. of lard or bacon grease. Place greased skillet in oven while preheating.
Combine and mix dry ingredients. Then, add the eggs and buttermilk and combine. When the oven is preheated, pour batter into the hot skillet and place back into oven.
Bake for 18-22 minutes.
Farmview House-Ground Grits
Ingredients:
4 cups Water
1 cup Farmview Grits
2 oz. Butter, unsalted
1 cup Heavy cream
1 tsp. Salt
1/2 tsp. Pepper
Directions:
Combine fresh grits and water, and stir. Let grits stand 8-10 minutes. Skim off kernels from the top and bring to a boil. Once boiling, reduce to a simmer for 30 minutes. Add butter, heavy cream, salt and pepper and simmer 5 more minutes.