08/13/2026
This mill is THRILLED!
recently inducted Anson Mills’ Cornmeal into their Southern Food Hall of Fame! We’re reveling in this recognition as one of 50 reader-chosen, Southern-born foods and drinks coveted in kitchens across the South. It’s an honor to be in such incredible company, alongside other Southern food businesses and makers we admire. Another good reminder of just how stellar Southern food is… 🤩👏
Here’s the part that means the most: this recognition happened because y’all love our cornmeal just as much as we do — Sincere thanks to the folks who voted, tasted, debated, and ultimately created this list. 🌽💛
Swipe through for a few of our favorite chef-made cornmeal creations, because nothing makes the case for cornmeal like watching skilled hands turn it into stunners like these.
LINKS IN BIO for the full Southern Living feature and to order our custom-milled cornmeal that made the cut. 🌾
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Hatchet Hall — Made to order Cornbread served with house butter and wildflower honey.
Bronwen Wyatt — Blackberry rose buttercream on cornmeal chiffon with cream cheese mousse, blackberries, peaches, and okra.
The Dabney — hearth-cooked cornbread with a warm, creamed corn center, Fresh Corn Grits, White Corn, shish*to relish, and tomato jam.
Lagniappe Bakehouse — Cornmeal muffin baked in corn husk, finished with honey butter.
CAMPFIRE — Classic cornbread with whipped honey butter.
