This is the third piece this week focusing on the Westwind Milling Company in Linden, Mich., a 174-year-old organic stone mill owned by Lee and Linda Purdy.

I am not a big fan of measuring, so when I saw that the Westwind Milling Company makes an organic corn bread mix calling for only two ingredients I need to measure - milk and butter - I am all for it (the egg doesn’t count). Besides, you can eyeball the milk and butter, knowing that if your hand is heavy, the only repercussions will be a wetter, flakier end product.

The mix has a date on the bottom of the package telling you when it was milled/manufactured. Given Lee and Linda Purdy’s concern for enzyme nutrition in their products, I am fairly sure the date refers to the milling of the grains. I like having that transparency. I also like that there are only four dry ingredients in the bag: organic corn meal, organic pastry flour, salt and baking powder. There is no sugar in the mix. Often sugar is a huge component of corn bread, and I prefer to have my sugar where I can see it.

The muffins tasted like roasted corn and were very moist (that may have had something to do with the heavy cream I used instead of milk). The bag says it will make 12-14 muffins, but I was able to glean nine from the package (perhaps I should have added more cream).

Westwind Milling Company carries a dizzying array of different flours and mixes ranging from scone mix to cake mix to rye flour. Now my only issue is finding a time to drive to Linden in order to restock my larder. Next time I will buy more.

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