Plimoth Grist Mill’s cornmeal and sampe are milled from non-GMO organic corn, grown in Vermont and upstate New York. Like the first grist mill built here in 1636, the waterwheel at the Plimoth Grist Mill is powered by Plymouth’s Town Brook.
Our cornmeal and sampe are made from whole kernel corn and are milled in small batches by 200 year-old French millstones. Commercially produced cornmeal usually removes the germ to increase shelf life. Degerminated cornmeal lasts longer, but loses flavor and nutrition in the process. Our products contain the whole grain, the whole flavor, and all the nutrition. We recommend storing them in the refrigerator or freezer, where they’ll remain fresh for a year or more.
How we make our cornmeal and sampe
Organic corn is fed through an opening in the top (runner) stone and is drawn between it and the bottom (bed) stone. The power from the waterwheel turns the runner stone. The corn is forced into wide grooves (furrows) cut in both stones and is, scissored into smaller and smaller pieces. Finally, the ground corn works its way to the edge of the stone, falls off the edge into a chute and from there into the flour bin down below.
Our stone ground is sifted by hand, and the finer pieces are bagged for sale as cornmeal. The larger pieces are separated from the hull (seed coating) and then sifted again through a coarser screen. The result of this second sifting we bag and sell as sampe, also known as grits, or polenta.
For wholesale inquiries call 1-800-262-9356 x 8332.