Grandpa Nathan was the first of a long line of entrepreneurial Calhouns. He settled in the farming town of Monterey, Louisiana in 1846. Ever the visionary, he built the area's first grist mill to process his own bountiful harvest of corn, eliminating the need for dependence on out-of-town mills.
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. Today, Calhoun Bend Mill ships their products nationwide.
My love for cooking started at a young age; I used to help my mom, who was an excellent cook, while growing up on our family farm in Monterey, Louisiana. Inspired by those cooking lessons long ago, I offer you my very best… Food that takes you home again. Enjoy!
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