Suber's Corn Mill
Suber's Corn Mill
Suber's Corn Mill began operating in 1908 and is still in use today. The mill is owned and operated by the fourth generation of the founder. They grind corn for cornmeal and grits that is sold locally. They also grind corn for animal feed. You will be stepping back in time as you visit here. The buildings have not changed much through time and the cornmeal is still packaged and weighed by hand. The owners are very nice people that you will enjoy hearing from about how the mill has been run through the generations.
One of Mr. Suber's favorite meals is of course cornbread over vegetable soup. Mrs. Suber uses her fresh ground cornmeal to make cornbread just like her mother before her. "I don't measure". Mrs. Suber mixes buttermilk into about 1 1/2 cups of her self-rising cornmeal, then adds a little water if it isn't thin enough. Next add about a tablespoon of canola oil. She cooks it in a greased iron skillet in the oven for 10 minutes at 400 degrees. At the last minute, she turns the heat up to 450 to brown the top.
You will want to be sure to get some stone ground cornmeal, either plain or self-rising, while you are here and make your own great cornbread.
Suber's Mill has been working since 1908. The cornmeal they sell can be plain or self-rising. And the cornmeal and grits are packaged by hand. The cornmeal and grits are reasonably priced too. The mill has gears that help turn the waterwheel. Behind the waterwheel was a small waterfall. The wheel was made of steel.
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