Welcome to McEwen & Sons Gristmill
New Dirty Grits
A mix of our blue and yellow grits that combines the deep, nutty flavor of our blue corn grits with the sweet, classic flavor of our yellow grits. Prepared in the same manner as our classic grits recipe, this product puts a new spin on some old favorites!
Who We Are
In 2002, business owner and miller Frank McEwen Sr. and his father, Ralph, stumbled upon a mill with which they were not so familiar—a stone burr grist mill. Before long, the father-and-son duo were producing high-quality grits made from organic corn and McEwen & Sons was born. Continuing into the third generation of the family business, Frank McEwen Jr. joined his father in 2025. At McEwen & Sons, we continue to keep food as it should be—ensuring our products remain simple, organic, and, in the wise words of Frank Sr., “the way God made them.”
Glorious Grits is back!
First printed in 2009, Glorious Grits is an excellently written cookbook by Susan McEwen McIntosh that features old-fashioned grits and shows how to turn them into new and sophisticated dishes. It is a wonderful piece of our history and the only guide to grits you will ever need. Get your copy now!
What We’re Loving
McEwen & Sons offers a variety of grits, cornmeal, polenta and more, made with organic ingredients in what we like to call “the old-fashioned way”.
Where We Are Featured
AL.com: The story behind these glorious grits
Garden and Gun: Garden and Gun: The Ultimate Guide to Grits
Bloomberg News: Highlands Bar & Grill wins James Beard award, featuring McEwen & Sons grits.
This is Alabama: This is Alabama: Video by al.com
Southern Living: 2017 Southern Living Food Awards: Best Southern Made Products.
A Word From Our Faithful Customers
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The McEwens reinvented grits, which was a special mission in the South, because like a lot of Southern food, the life had been processed out of them.
Frank Stitt, Highland Bar & Grill (in Town & Country magazine)
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I salute McEwen & Sons for grains that I believe to be unmatched in their quality and consistency.
Chef David Worth, Philmont, NY
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When we think about dishes, we always look for opportunities to add texture. The McEwen & Sons cornmeal doesn't just have rich sweetness, it adds an element of subtle texture.
Chef Chris Hastings, Hot and Hot Fish Club, Birmingham, AL