Mill Products
Stop by the mill and pick up some of our freshly ground products – just $3 a bag. They make great gifts or use at home for some old-time cooking.
Available for sale are: Yellow cornmeal, plain and self-rising White cornmeal, plain and self-rising Popcorn meal, plain and self-rising Buckwheat flour, plain and self-rising Whole wheat flour Rye flour Ground flax seed Coming soon – Gluten-free products White’s Mill Products are also sold at Food Country, Food City, and the Good Earth Market.
White's Mill Foundation
P.O. Box 63
Abingdon, VA 24212
Mill & Mercantile phone:
(276) 628-2960
Email:
info@whitesmill.org
10 a.m. to 6 p.m.
Closed January and February.
ADDITIONAL CONTENT
The Mercantile is located next door to the mill in the old Cumbow Store building. Every room in this building is full of one-of-a-kind gifts and collectibles. Over 140 local crafters sell their wares on commission, with a portion of the profits going directly toward White•s Mill. From local art, including many photos and paintings of White•s Mill, to handmade quilts and candles, the Mercantile is a wonderful place to buy a gift for anyone on your list. Also available are t-shirts with our new logo (artwork by Deanna Akers Green). The root beer and Moon Pies are becoming favorites with the locals, who stop by often for a snack. Annie Michal is the Mercantile manager.
HEADING
Old Fashioned Southern Recipes* (All recipes shown feature one or more White's Mill product) Cornbread 1 cup All purpose unbleached white flour 3/4 cup White's Mill yellow cornmeal 1 Tbsp. baking powder ••••••• 1 tsp. salt 3-4 Tbsp. sugar ••••••••• 3/4 cup buttermilk 1/4 cup whole milk •••••• •2 eggs, beaten 1/3 cup melted butter or margarine Preheat oven to 425. Grease a 9 cast iron skillet with 2-3 Tbsp. shortening and place in preheated oven. In a large mixing bowl, combine all the dry ingredients together & blend well. In a smaller bowl, combine eggs, milk & buttermilk. Add the melted butter & mix well. Add the liquid mixture to the dry ingredients & mix well. Remove the hot skillet from the oven & carefully pour in the batter. Carefully return the hot skillet to the oven & bake for 25 minutes. Remove, turn out onto a plate & rub top with a stick of butter or margarine before cutting & serving. Cornmeal Griddle Cakes 1 cup White's Mill cornmeal 1 cup natural flour 1 tsp. salt •••••• 4 tsp. baking powder (1 1/3 Tbsp.) 1/4 cup shortening (melted) 1 egg (well beaten) 2 1/2 cups milk Mix dry ingredients. Stir in shortening & add more milk if necessary to make a thinner batter. Makes 18 cakes. Mammy's Cornmeal Muffins 2 cups White's Mill white corn meal 1 tsp. salt 1/2 cup flour 1 tsp. sugar 2 tsp. baking powder 1/2 cup melted lard 1 tsp. soda Buttermilk (enough to make soft) 1 egg Mix ingredients enough to incorporate well. Pour into hot muffin rings or small biscuit pan & bake in hot oven. Southern Spoon Bread 2 cups White's Mill white corn meal 1 1/2 cups buttermilk 2 1/2 cups boiling water 1 tsp. salt 2 Tbsp. melted fat 1 tsp. soda
