The bright yellow of the sturdy little crocuses peaking their heads up, checking the temperature in Arkansas, brought to mind our War Eagle Mill coarse ground yellow grits.  Our grits have substantial holding power just like the little flowers.  Made from organically grown coarse ground yellow corn, they are much more flavorful than instant grits.  Instant grits are formed from the heart of the corn only, as War Eagle Grits are the whole corn ground, with the chaff and some small bits of corn flour sifted from the product.  Because of the milling process which is stone buhr, the grain is never heated, therefore, all the vitamins and minerals are in-tact.  The flint granite mill stones turn at a slow rate of speed versus modern roller or steel mills of today that turn at a very high r.p.m.  We use no additives or preservatives nor do we separate the flavorful natural corn oil from our grits or cornmeals. 
 

WAR EAGLE YANKEE CORN GRITS
Now, why do we call our grits Yankee?  Because the typical corn to make grits is white corn and white corn is associated with the south.  Grits are a staple dish in the Southern home and in all Southern restaurants are served for breakfast as a side dish. Throughout the 1900’s, the most desired corn whether it be grits or cornmeal for the Southern table was white corn.  The line of demarcation was the Mason-Dixon line—if you lived north of the line most probably your family preferred yellow corn—if you lived south of the line your preference was white corn.  Because white corn is not grown as much as yellow, sometimes the grain supply is undependable.  Several years ago, I was out of white corn and a Southern lady visiting the mill wanted a sack of white cornmeal. Even though, she knew all about the difference in taste and texture of water-powered stone buhr ground cornmeal, I couldn’t sell her a sack of yellow.  She informed me quite emphatically,  “Honey, we feed yellow corn to the hogs and eat white corn!”  Now, that’s how adamant she was about her cornmeals.  I’m sure that neither did she ever put sugar in her cornbread, whereas in northern regions of the U.S., sometimes the cornbread tastes more like cake than bread.  So, I began to grind yellow corn for grits instead of white, therefore, aptly named “Yankee”