Old Southern Recipes featuring Stone Ground Cornmeal and 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. 


2 cups White’s Mill stone ground self-rising cornmeal

1 can cream style corn

2 eggs

1/2 cup sour cream

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


2 cups 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 for 40 min. 


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.


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. 


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.