Mary Hambidge built this gristmill in the late 1930s for the use of the local farmers. It replaced a nineteenth century mill that had been farther upstream. Today, Barker’s Creek Mill is still operated by Hambidge on the First Saturday of each month from 1p.m. to 4 p.m., and by appointment to provide milling services to area farmers. Our volunteer miller, Woody Malot, demonstrates the workings of this historic gristmill and is happy to answer any questions.
Grits and cornmeal stone ground at the mill from locally grown corn are regularly served up to our artists-in-residence and can be purchased in the Hambidge Gallery, or at the mill on First Saturdays.
The Hambidge Saturday Series invites the public to the campus on almost every Saturday for a series of rotating activities. Check the calendar for other Saturday events.
RC’s Good Spicy Cornbread
1 cup all-purpose flour
1 cup Hambidge Stone-Ground Cornmeal
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cayenne pepper (more if you like it hotter)
2 eggs
1 cup butter milk
1/4 cup shortening (melted)
1 15oz can creamed sweet corn, no salt added
Pre-heat oven to 425º.
Mix dry ingredients together.
In a separate bowl mix eggs, milk, shortening and creamed corn together, do not over beat the mixture.
Gently fold the dry ingredients into the batter, mixing gently.
Pour mixture into a lightly oiled 10-inch cast iron skillet.
Bake for 30 minutes – check for a golden brown top.
Enjoy.