If you’ve ever wondered where to get the best that the area has to offer, you can find a few in this month’s Rhode Island Monthly. There’s plenty to choose from like Gray’s Grist Mill in Westport, Mass.
“This mill is the oldest continuous mill in the country. It’s still going on after 365 years I guess,” said miller, Thornton Simmons.
Their product can be used to make Johnny cakes, Indian pudding, biscuits, and granola bars. The corn is indigenous to the area and grown in Exeter. Simmons then packages the meal and sells to local markets and restaurants.
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RI Monthly Local Foods

In a small bowl combine the raisins and the orange juice and let the mixture stand for 15 minutes. Into bowl sift together the unbleached flour, the rye flour, the cornmeal, the baking powder, the baking sod and the salt. In a small bowl whisk together the milk, ,the eggs, the butter, the honey, and the zest, pour the milk mixture into the flour mixture, and add the raisin mixture. Stir the batter until it is just combined, divide it among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 375 F oven for 20-25 minutes, or until tester comes out clean.
Makes 12 muffins.

Method of Preparation;
In a mixing bowl add the cornmeal, salt, orange zest, and sugar and mix.
Add enough boiling water to make the swell and mix well.
Let sit for a few min to fully absorb the water then add enough milk to make the mixture easily drop from a spoon.
Add spoonfuls to a greased hot skillet either non stick or cast iron and cook about 3-4 min on each side then serve with soft butter and maple syrup.

This recipe was used by Frank Terranova on his April 29th “Cooking with Class” program. We tried it with our Gray’s Grist Mill Jonnycake Meal and think it is delicious.

FOOD, CULTURE, ART, AND EVENTS OF FARMCOAST NEW ENGLAND
Discover Farmcoast has a wonderful blog full of  interesting retailers, great lodging ideas and places to eat  along the Tiverton, Little Compton, Westport and Dartmouth coastline.

http://farmcoast.com/blog/

One of their recent blogs featured Gray’s Grist Mill. The blog entitled  ”Worth the Journey” has some beautiful descriptions and photos of our old mill.

They write, “A fresh cup of coffee and hot breakfast, like most other things in New Enlgand, come with a long history, especially if your griddle-compainion of choice are jonnycakes….” to read more about the history of Gray’s Grist Mill and our authentic Jonnycake Meal go to: http://farmcoast.com/blog/2012/02/worth-the-journey/

 Thank you Farmcoast for your great article. 

Thanks to Karen Ingraham – check out more gluten-free recipes on her site celiacgirlri.com

Mix dry ingredients and refrigerate until your ready to use. Pour boiling water (merely hot will not do) over meal. Batter should be of a plopping consistency, not falling immediately off the spoon, but not running.
Add ground or grated orange rind to taste. Use a cast-iron or non-stick griddle, not cast-aluminum. Sprinkle oil on the pan and drop the batter on, a tablespoon at a time. Cook approximately 6 minutes on each side, until the edges begin to brown. Before turning, sprinkle oil on each cake.
In a separate pan, melt butter, more grated orange rind and Grand Marinier, adjusting the proportions to taste. Pour over the platter of cooked jonnycakes, where the sauce will from a sticky glaze. – Delicious!!!