Recently, en route to Chincoteague, we made a stop at the “Old Wye Mill” in Wye Mills. We arrived just as this historic mill was winding into production, producing the week’s run of corn meal, grits or flour.
This mill has been “nearly
continuously grinding grain since 1682,″ and nearly a century after that produced flour
that fed George Washington’s army during the
Revolutionary War.
The mill changed hands many times amidst all the turmoil and growth in the region, grinding wheat, rye,
corn, oats, barley and buckwheat. Damage from hurricanes threatened the structure in the 1950s. By this time, the mill’s historical significance was recognized and the mill has since been supported and/or operated by government, community, Chesapeake College, the Maryland Historical Trust, finally passing into the hands of the Friends of Wye Mill who operate it now.
According to the miller, they have supplied corn meal to various nearby restaurants including the historic Robert Morris Inn. Although they also sell wheat flour, buckwheat flour, and grits, the corn meal is the most irresistible to take home. To really enjoy the taste and texture of this milled corn meal, I opted to make a spoon bread as a dinner side.
Wye Grist Mill exterior
The gears of the mill just starting up in the morning
Images from Wye Grist Mill
Recipe:
- 1 Cup water-ground cornmeal
- 2 Cups cold water
- 2 tb butter
- 1 Teaspoon scant salt
- 1 Cup half & half
- 3 eggs
Put corn meal and water over low heat and stir until quite stiff. Melt butter into hot meal then add salt and milk or cream. Beat eggs until very light. When batter is slightly cooled, beat in the eggs. Bake in a well greased baking dish in 350° oven for 45 minutes or until firm.
Recipe adapted from “Maryland’s Way”
*there is no beer in this cornbread. I was on vacation.
