Over a hundred years later, Grandson Nathan Patrick Calhoun conceived his own idea from Grandpa Nathan. He reasoned that Southern families used hundreds of pounds of cornmeal to bake and fry with each year. Why should they buy from far-away mills when a much better stone-ground product could be produced right on the farm?
With an eye for the future and a remembrance of the past, Patrick began to formulate his family’s favorite recipes using stone-ground cornmeal. This led to a full line of desserts such as peach cobbler and pecan pie, cornbreads and coating mixes.