Antebellum Coarse Grits - White Antebellum Coarse Grits - Yellow

With particles of corn ranging in diameter from 1/6 to 1/26 of an inch, Anson Mills coarse grits are produced from field ripened Carolina Gourdseed White or John Haulk Yellow dent mill corns, each prized historically for exceptional flavor and texture, and each, until recently, nearly extinct. Stove time: 50 to 90 minutes depending on method.
12 ounces - $5.95
Color
10 pound box - $50.00
Color
Carolina Whole Hominy Quick Grits - White Carolina Whole Hominy Quick Grits - Yellow
Produced from authentic whole corn hominy grist, but milled slightly finer than the Antebellum Grits, Anson Mills Quick Grits possess the natural whole corn richness, creaminess and fragrance of 100% germ retained corn. Quick grits make great spoonbread, grits cakes and tamales. Stove time: about 20 minutes.
12 ounces - $5.95
Color
10 pound box - $50.00
Color
Henry Moore Yellow Hominy Corn
Henry Moore Yellow Hominy Corn is an authentic South Carolina–grown hominy corn bred over 150 years ago. (Classic hominy corns have big, round kernels.) Regular milling leaves Henry Moore cold, so we treat this old heirloom the way it likes to be treated: Before harvesting, we let the corn dry on the stalks in the field, and then crib it up for a time thereafter so winter drafts can perform their final subtle drying of each kernel. This slow process develops lovely flavor characteristics that turn brilliantly complex and satisfying with cooking. We’ve worked with dozens of hominy corns but, in our opinion, Henry Moore is the best.
18 ounces - $5.95
10 pounds - $50.00
1 pound Mrs. Wage's Culinary Lime - $7.00
What is mill corn?
Sweet corn, which we eat on the cob in the summer, is harvested young, in the milk stage, while skins and kernels are still soft. Mill or field corn is left to dry and ripen on the stalks until just 14% residual moisture remains in the kernels. By this time the sugars--which predominate in sweet corn--have matured into starches.

Grain crops are like tomatoes. A tomato that is given time to ripen and develop flavor in the sun tastes incomparably better than one that was picked green and gassed for appearance. Similarly, field ripened grains--not the ones rushed green from the field and force dried--promise robust, appealing flavor and texture.
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Dent or Flint?
Corn is classified by the type of starch (endosperm) in its kernels. The premier mill corn of the American South, known as dent (the name derives from the dent that forms on the top of each kernel as it dries), has a relatively soft, starchy center. Dent corn makes easy work of milling--it also makes phenomenal grits.

Flint corn, by contrast, has a hard, starchy endosperm and produces grittier, more granular meal that offers an outstanding mouthfeel when cooked. One type of American flint--indigenous to the Northeast--was, and remains, the traditional choice for Johnny cakes. In Italy, flint has been the preeminent polenta corn since the 16th century when Spanish and Portuguese treasure hunters brought Caribbean flint to the Piedmont on ships.