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Boykin Mill
Boykin Mill
t Boykin Mill, corn is ground today as it has been for 200 years. Water rushing through the spillway behind the dam of the mill pond is channeled through 100-year-old turbines to power the mill.
The corn is crushed between two ancient millstones which are hand dressed with with notched surfaces, and which weigh a ton each. These rotate slowly, maintaining a cool temperature to retain the essential oils and preserve the delicious flavor of the corn.
No preservatives are added to our freshly ground Boykin Mill whole grain grits or meal, and for this reason, they are more perishable than commercial brands, and should be stored in a cool, dry place. Refrigeration or freezing are ideal.
The following recipe is for the blue ribbon corn meal dish which won first prize at the 1953 Kershaw County Fair:
Miss Jennie Whitaker's Corn Bread
Sift: 3/4 cup Boykin water-ground corn meal
1 1/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
beat in a separate bowl:
1 egg
then 3/4 cups of milk
and 1/4 cup melted shortening
Pour liquid into dry ingredients. Stir just to moisten. Place batter in 8" square, or 9" round pan. Bake at 400 degrees for 20 minutes.
