We were at Market Square Farmer’s Market one recent Saturday and came across Rich Pouncey, selling cornmeal, grits, polenta and corn flour.
These are not just any old cornmeal and grits; they’re down home,
made from Appalachian Mountain Heirloom White Corn that his 
Bumpy Road Farm has grown on contract in Georgia, and Creek Indian Corn produced in the Gainesville area.
Bumpy Road Farms then uses only hand labor to drop the freshly shelled corn before a fan to get rid of any cobs, stalks, leaves or silks. From there, the clean corn is ground, to various levels of coarseness, on a gristmill. It’s all non GMO, and gluten- and pesticide-free.
But the words we’re writing here don’t do justice to what Mr.
Pouncey does. His words do. You’ve got to talk to him, hear the music of his voice, see the pride he has in his products. It’s an education.
There’s discussion going on about the Market Square Farmers Market moving to the Centre of Tallahassee Mall. Some say it’s done deal, some say it’s not, some say there’ll be a market presence in both locations. We hope it’s both; the more the merrier.
But either way, we hope Mr. Pouncey and his cornmeal and grits 
remain available.
Here’s his grandmother’s recipe for cornbread. Try it. And then stop by and hear the story, direct from an artisan.
Grandma Pouncey’s Cornbread
Ingredients
1 cup cornmeal
1/4 tsp salt (or to taste)
1 cup buttermilk
1 Tbsp melted butter
Directions
Heat oven to 400 degrees Farenheit
Mix all ingredients very well
Pour batter into a heated, well-cured 10-inch cast iron skillet
Cook on medium heat on stove top for 15 minutes, skillet covered
Gently turn the bread over with a spatula
Bake in oven 30 minutes, skillet covered with an ovenproof lid
Eat it.
