White's Mill Recipes

STONE GROUND CORNMEAL
GRIDDLE CAKES

 

1 cup White's Mill stone ground cornmeal
1 cup natural flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup shortening, melted
1 egg, well beaten
2 1/2 cups milk
Mix dry ingredients. Stir in shortening and add more milk if necessary to make a thin batter. Spoon onto hot griddle, brown both sides. Yield: 18 cakes.

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MAMMY'S STONE GROUND
CORNMEAL MUFFINS

2 cups White’s Mill stone ground cornmeal
1 teaspoon of sugar
1 teaspoon baking soda
1 egg
enough buttermilk to make soft, about 1 1/2 - 2 cups
1/2 cup flour
1 teaspoon salt
2 teaspoons of baking powder
1/2 cup melted lard

Mix in order given, stirring just enough to mix, pour into hot muffin rings or small biscuit pan and bake in hot 400 degree oven.

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SOUTHERN SPOON BREAD

2 cups of White’s Mill stone ground cornmeal
2 1/2 cups boiling water
2 tablespoons melted fat or butter
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 teaspoon baking soda

Stir stone ground cornmeal gradually into boiling water, let stand until cool. Separate the eggs, beat yolk and stir into the stone ground cornmeal with fat, salt, and sour milk in which the soda has been dissolved. Add the egg whites, beaten stiff, pour into a greased baking dish in 425-degree oven 40-min.

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SOUTHERN
HUSHPUPPIES

 

2 cups White’s Mill stone ground cornmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups buttermilk
2 eggs

1/3 cup finely chopped onion (optional) Mix dry ingredients, add milk and eggs, drop by spoonfuls into hot fat. When brown, drain on brown paper.

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WHITES MILL STONE GROUND GRITS

1 cup White’s Mill stone ground grits
1/2 teaspoon salt
3 1/2 cups water
2 tablespoons butter

Combine grits, salt and water in saucepan. Bring to boil, then cook over low heat 25 minutes. Add butter and cook 5 minutes. May be served hot or chilled, sliced and fried in butter or pork drippings. Serves 6.

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SOUR MILK BUCKWHEAT PANCAKES

2 cups White’s Mill buckwheat flour
1/2 teaspoon salt
2 teaspoon baking soda
2 cups sour milk
1 egg
1 tablespoon melted shortening

Mix together flour, salt and soda. Add sour milk, egg, and shortening. Mix well. Spoon on hot, greased griddle. Brown on both sides. Serve hot.

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WHITE’S MILL LIGHT FLAVOR BUCKWHEAT CAKES

1 cup White’s Mill buckwheat flour
1 cup all purpose flour or stone ground cornmeal
3 teaspoons baking powder
1/2 teaspoons salt
3 tablespoons sugar (optional)
2 eggs well beaten
1 1/2 cups sweet milk
3 tablespoons melted shortening

Beat well. Increase milk if necessary. Spoon on hot, greased griddle. Brown on both sides. Serve hot.

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QUICK AND
EASY CORNBREAD

 

2 cups White’s Mill stone ground cornmeal
2 teaspoons baking powder
1 can cream style corn
2 eggs
1/2 cup sour cream

Mix together. Pour into 9 inch frying pan and bake at 400 degrees for 30 minutes

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Zucchini Cornbread

3 cups White’s Mill stone ground cornmeal
3 teaspoons baking powder
½ teaspoon salt
2 tablespoon sugar
2 eggs
1/4 cup melted butter
1 1/2 cups milk
1 1/2 cups finely grated zucchini or yellow squash

Combine dry ingredients in large bowl. In another bowl, beat eggs, and add sugar, wet ingredients, then squash. Add wet ingredients to dry; stirring just enough to mix. Pour batter into greased 9 inch frying pan or 9x13 inch pan. Bake in preheated 350 oven for 45 minutes until brown.

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BLACKBERRY CORNBREAD

2 cups self-rising White’s Mill stone ground cornmeal
1/2 cup sugar
5 large eggs
1/2 cup melted butter
16 oz. sour cream
2 cups fresh or frozen blackberries

Stir together stone ground cornmeal and sugar in large bowl. Whisk together eggs, sour cream, and melted butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in blackberries. Pour into greased 12-inch cast-iron pan. Bake at 450 degrees for 30 min or until pick inserted in center comes out clean.

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