Some cornbreads are good. This one feels like you’ve struck gold.

Our Pot-O-Gold Cornbread gets its rich color and hearty flavor from 1830 Grind Yellow Cornmeal, freshly milled at The Old Mill. But the real secret is Country Style Golden Corn Flour, a finely ground corn that creates a smoother batter and an unusually tender crumb you don’t often find in traditional skillet cornbread.

Corn flour is a quiet hero in the mill. Used alongside cornmeal, it softens the texture while still letting the true flavor of the corn shine through. Once you bake with it, you may find yourself reaching for it again and again.

Baked in a hot skillet with melted butter, chopped onion, and plenty of cheese, this cornbread comes out with a beautifully golden crust and a rich, savory center.

We first made this recipe around St. Patrick’s Day using Irish butter and Irish cheese, which is how it earned its name. But Pot-O-Gold Cornbread is far too good to save for one holiday. Serve it warm with soups, stews, chili, or simply with a pat of butter straight from the skillet.

Tip: Irish butter and cheese give this recipe its festive twist, but you can substitute any good butter and a sharp cheddar with delicious results.

Pot-O-Gold Old Mill Cornbread

Ingredients

• 1 cup 1830 Grind Yellow Unbolted Cornmeal
• 1 cup Country Style Golden Corn Flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup yellow onion, chopped
• 1 cup Irish cheese, shredded, divided
• 2 egg yolks
• 1 ½ cups buttermilk
• 6 tablespoons Irish butter

Instructions

1. Preheat your oven to 425 degrees.
2. In a large bowl, mix together the cornmeal, corn flour, baking powder, and salt. Add to that the onion and ¾ cup of the cheese. Toss together coat the onion and cheese. Add the egg yolks and buttermilk and stir to combine. Let that rest while your skillet gets hot.
3. Place the butter in the skillet and put it in the oven to heat up and melt the butter. You can let it brown the butter slightly, but don’t burn it. When it’s melted, remove the skillet from the oven. Pour all but a tablespoon or two of the butter into the batter and stir to combine. Pour the batter into the hot skillet and return it to the oven for 30-35 minutes or until golden and crispy around the edges.
4. As soon as it comes out of the oven, sprinkle the remaining shredded cheese on top. Cut and serve warm.
5. Note: You can substitute Irish butter for regular butter, and substitute Irish cheese for any cheese you prefer. The corn flour, however, is part of the success of this recipe, while the Irish butter and cheese add a unique flavor.

There’s something timeless about a traditional shepherd’s pie. A hearty filling of lamb, vegetables, and herbs is gently thickened with a little flour from The Old Mill, then topped with creamy mashed potatoes and baked until golden.

It’s a classic Irish comfort dish that’s perfect for celebrating St. Patrick’s Day, but just as satisfying any night you’re craving a warm meal from the oven.

Traditional Irish Shepherd’s Pie

Ingredients

• 1 lb ground lamb
• 1 tbsp oil or butter
• 1 small onion, diced
• 2 stalks of celery, with tops, chopped
• 12-ounce bag of frozen peas and carrots
• 2 cloves garlic, minced
• 2 tablespoons of The Old Mill Miller’s Choice Unbleached Flour
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary (or ½ tsp dried)
• Salt & pepper

• 2 ½ lbs potatoes, peeled & cubed
• 6 tbsp Irish butter, melted
• ½ cup warm milk or cream
• ½ cup Irish cheddar cheese
• Salt & pepper

Instructions

1. Boil potatoes in salted water until fork-tender. Drain, mash with butter, milk, cheese, salt, and pepper. It’s important that your butter is melted and milk is warm so your mashed potatoes remain fluffy and not sticky.
2. Brown lamb in a large skillet. Remove excess fat if needed.
3. Add the butter or oil, onion and celery; cook until softened.
4. Stir in garlic and let it cook 1 minute.
5. Mix in the flour and let it brown slightly.
6. Add in the tomato paste and broth, Worcestershire, thyme, rosemary, peas, and carrots.
7. Simmer until slightly thickened.
8. Transfer filling to a baking dish or portion out into pottery bowls.
9. Top with mashed potatoes by and rake across the top with a fork to create ridges.
10. Bake at 400°F for 20–25 min or until golden. You can put them under the broiler for just a couple of minutes to make the mashed potatoes a little more crispy on top.

If you’re looking for an easy drop biscuit recipe that bakes up light and tender every time, these Sour Cream Herb Drop Biscuits are it. Made with our Miller’s Choice Self-Rising Flour and seasoned with The Old Mill Lemon Rosemary Garlic Sea Salt, they come together in one bowl with no rolling or cutting required.

Sour cream keeps the crumb soft and delicate, while The Old Mill Sweet Cream Butter Olive Oil adds a subtle richness that sets these biscuits apart from traditional versions. Simply stir, scoop, and bake. In just minutes, you’ll have warm, golden biscuits ready for the table.

Because they’re smaller in size, they’re perfect for passing with a whipped compound butter, serving alongside roasted chicken or fresh fish, or adding to a simple weeknight supper.

Simple ingredients. Real flavor. Fresh from the oven.

Sour Cream Herb Drop Biscuits

Ingredients

• 2 cups Miller's Choice Self-Rising Flour
• 1 teaspoon sugar
• 2 teaspoons Lemon Rosemary Garlic Sea Salt, divided
• 4 tablespoons Sweet Cream Butter Olive Oil, divided
• 2 cups sour cream

Instructions

1. Preheat your oven to 450 degrees, with the oven rack in the center.
2. In a small cup, combine ½ teaspoon of the sea salt and 1 tablespoon of the olive oil. Let it set while you prepare the biscuit dough.
3. In a large bowl, add the flour, sugar, and remaining sea salt. Stir to combine. Add the remaining olive oil and the sour cream. Mix until all the flour is well incorporated. With a scoop that will hold 1 ½ tablespoons (#40) or 2 tablespoons (#30), scoop out the dough and place about 1 inch apart on a parchment-lined baking sheet. Brush each biscuit with a little of the olive oil/sea salt mixture.
4. Bake for 13-15 minutes or until the tops begin to brown a little.
5. Makes approximately 2 dozen drop biscuits.

This is the kind of dessert you make when you want something sweet, but not complicated. A chocolate mug cake, ready in under two minutes, with a subtle raspberry note from our Sweet Raspberry Balsamic Vinegar. Perfect for sharing, or not, we won’t judge.

Chocolate Raspberry Mug Cake

Ingredients

• 4 tablespoons Miller’s Choice Self-Rising Flour
• 3 tablespoons white granulated sugar
• 1 tablespoon Old Mill Vanilla Bean Sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons Old Mill Sweet Cream Butter Olive Oil
• 1 tablespoon Sweet Raspberry Balsamic Vinegar

Instructions

1. In a large mug, 12 ounces or bigger, mix all the ingredients until well combined.
2. Microwave for 1 ½ - 2 minutes. Test for doneness in the middle at 1 ½ minutes and continue to cook in 10 second increments.
3. Let it cool slightly. It will shrink some while it cools. Top with whipped cream or favorite ice cream, and drizzle with just a little more raspberry balsamic vinegar.

There are few things more satisfying than a loaf of homemade white bread cooling on the counter. The kind you slice thick, spread with butter and jam, and immediately understand why simple recipes endure. This is classic bread baking at its best, dependable, comforting, and made to be shared.

Our Homemade White Bread recipe is one we come back to again and again. It’s soft yet sturdy, with a tender crumb and golden crust that holds its shape beautifully for sandwiches, toast, or serving alongside your favorite soups. Made with The Old Mill Classic White Bread Flour, it delivers that familiar, just-right texture that feels like home from the very first slice.

Whether you’re baking for a weekend gathering or simply filling your kitchen with something warm and familiar, this is the kind of bread that reminds you how good homemade can be.

Homemade White Bread

Ingredients

• 5½ to 6 cups The Old Mill Classic White Bread Flour
• ¼ cup sugar
• 2 teaspoons salt
• 2 packages dry yeast
• 1¼ cups water
• 1 cup whole milk
• ¼ cup vegetable oil
• 2 tablespoons butter, melted

Instructions

1. Whisk together 5 ½ cups flour, sugar, salt, and yeast in a large bowl. Set aside.
2. Pour the water and milk in a medium saucepan and warm over low heat until just hot to the touch. Turn off the heat. Stir in the oil. The mixture should be about 120ºF. Pour into the bowl with the flour mixture, and beat on low speed with an electric mixer until just combined. Increase the speed to medium and beat 2 to 3 minutes, or until the dough becomes a sticky ball. If needed, add the remaining ½ cup flour to bring the dough together into a ball.
3. To knead the dough by hand, turn it out onto a lightly floured surface and knead until it is smooth, about 5 minutes. Or, attach a dough hook to the mixer and beat on low until the dough is smooth, about 5 minutes.
4. Place the dough in a lightly oiled bowl, and cover with a kitchen towel. Place in a warm place to rise until it has doubled, about 1 hour. Punch down the dough with your fist and divide into two pieces.
5. Brush two 8 ½-inch loaf pans with some of the melted butter. Roll each piece of dough into a 12 X 7-inch rectangle with your hands or a rolling pin. Beginning at the short end of the rectangle, roll up tightly, tuck the ends under and carefully place in the loaf pan. Repeat with the second piece of dough. Cover the pans with the kitchen towel, and place in a warm place to rise until doubled, about 40 minutes. Preheat the oven to 400ºF.
6. Lightly brush the top of the loaves with the remaining melted butter. Bake until the loaves are golden brown, about 25 to 30 minutes.
7. Run a knife around the edges of the pan, and turn the loaves out carefully onto a rack to cool before slicing. Makes two loaves.

Indulge in a cozy twist on a classic comfort dessert with our Sorghum Bread Pudding, featuring the rich, earthy sweetness of Muddy Pond sorghum straight from Tennessee's heartland. This recipe transforms day-old bread into a custardy delight, infused with warm cinnamon and a splash of Old Forge Distillery's Moonshine Coffee for that subtle, spirited kick—though you can easily substitute with strong black coffee if you prefer a caffeine-forward vibe without the moonshine. Paired with a decadent Sorghum 'Shine Sauce, it's the perfect make-ahead treat for gatherings or lazy weekends, serving up 12 generous portions of pure Southern-inspired bliss.

Sorghum Bread Pudding

Ingredients

• 3 tablespoons unsalted butter, softened
• 3 tablespoons packed brown sugar
• ⅓ cup chopped pecans

• 4 large eggs
• 3 cups whole milk
• ¾ cup Muddy Pond Sorghum
• ¼ cup Old Forge Moonshine Coffee (or substitute with black coffee)
• ½ cup sugar
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon salt
• 1 pound day-old bread, cut or torn into 2-inch cubes
• 3 tablespoons unsalted butter, softened
• 3 tablespoons packed brown sugar
• ⅓ cup chopped pecans

• ½ cup (1 stick) unsalted butter
• ¾ cup Muddy Pond Sorghum
• ¼ cup firmly packed light brown sugar
• ⅛ teaspoon salt
• 2 large egg yolks
• ½ cup Old Forge Moonshine Coffee (or substitute with black coffee)

Instructions

1. Prepare topping: Mix butter and brown sugar in a small bowl until well combined. Toss in pecans.
2. Prepare bread mixture: Whisk eggs in a large bowl until frothy. Whisk in milk, sorghum, Old Forge Coffee Moonshine, sugar, vanilla, cinnamon, and salt. Add bread cubes; stir gently to mix thoroughly. Let stand 15 minutes, pressing down on bread occasionally and stirring gently to saturate the bread.
3. Preheat oven to 350° F. Butter a 2-quart rectangular baking dish. Pour bread mixture into dish. Sprinkle with topping. Cover tightly with aluminum foil.
4. Bake until bread pudding, covered, until it is nearly set in the center, about 1 hour. Remove foil and continue baking until the bread pudding is completely set in the center, 20 to 30 minutes. Let stand 15 minutes before serving with Sorghum ‘Shine Sauce.

1. Melt butter in a medium saucepan over medium heat. Remove from heat; stir in sorghum and brown sugar and salt. Whisk in egg yolks. Return to heat and cook, stirring constantly, until sugar melts and mixture is thickened and just simmering, about 4 minutes. (Do not boil.)
2. Remove from heat and whisk in the Old Forge Coffee Moonshine. If mixture appears curdled, strain through a wire mesh sieve.
3. Serve warm; store leftovers in a covered jar in refrigerator 2 weeks.

From our Brand Manager and Old Mill Historian, Jimmy Proffitt, comes this classic zucchini bread recipe. Made with The Old Mill Miller’s Choice Unbleached Flour, it’s tender, lightly spiced with cinnamon, and full of flavor from freshly grated zucchini. Simple to make and rich with homemade goodness, this loaf is a staple you’ll want to bake again and again.

Jimmy’s Zucchini Bread

Ingredients

• 2 cups grated zucchini
• 3 large eggs
• 2 cups sugar
• ¾ cup vegetable oil
• 2 tablespoons vanilla extract
• 2 cups The Old Mill Miller’s Choice Unbleached Flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• ¼ tsp baking powder

Instructions

1. Preheat the oven to 350ºF. Lightly grease a 9-inch loaf pan.
2. Place the grated zucchini in a colander in the sink to drain. In a small bowl, whisk together the eggs, sugar, oil, and vanilla. In a large bowl, sift together the flour, cinnamon, baking soda, and baking powder. Add the wet ingredients to the dry and mix well. The batter will be thick. Fold in the grated zucchinil. The batter will thin out because of the moisture in the zucchini.
3. Turn the batter into the prepared pan and bake until it begins to pull from the sides of the pan and a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes. Cool in the pan 30 minutes, then turn out onto a rack to completely cool before slicing. Makes one loaf.

At The Old Mill, cornmeal has been at the heart of our kitchen for generations. Ground between century-old millstones, it’s a staple that has nourished families and flavored Southern cooking for as long as anyone can remember. One of the most unique meals to come from our historic gristmill is Popcorn Meal — made not from field corn, but from whole popcorn kernels.

The difference is unmistakable. Popcorn Meal has a coarser grind than traditional cornmeal, giving every recipe a rustic texture, an extra crunch, and a hint of that unmistakable popcorn flavor. It’s the kind of ingredient that makes a simple skillet of cornbread taste richer, heartier, and more rooted in tradition.

This recipe for Popcorn Meal Cornbread showcases the ingredient in its purest form. Baked golden in a cast iron skillet, it’s crisp on the edges, tender inside, and brimming with flavor. It’s cornbread the way Southern kitchens have always intended — humble, hearty, and unforgettable.

Cornbread has always been more than a side dish in Southern kitchens. It’s a tradition passed down through cast iron skillets, family tables, and recipes shared from one generation to the next. With Popcorn Meal, you get a taste of that heritage in every slice.

If you’d like to try it for yourself, you can find our stone-ground Miller’s Special Popcorn Meal, milled fresh at The Old Mill, available online, in our General Store and Farmhouse Kitchen.

It’s the secret ingredient that makes cornbread (and so much more) POP with Southern flavor.

P.S. Popcorn Meal isn’t just for cornbread. It makes an incredible crispy coating for fried pork chops, too. If you’re ready to try it, don’t miss our Popcorn Meal Pork Chops recipe — another Southern classic straight from our kitchen.

👉 [Get the Pork Chops Recipe]

Popcorn Meal Cornbread

Ingredients

• 2 ½ cups Miller's Special Popcorn Meal
• 1 teaspoon salt
• ¾ teaspoon baking soda
• 2 cups buttermilk
• 1 large egg
• ¼ cup vegetable oil plus 2 tablespoons to grease the skillet

Instructions

1. Preheat the oven to 400 degrees.
2. Place the popcorn meal and salt in a large bowl, and stir to combine.
3. Stir the baking soda into the buttermilk, and add the egg and ¼ cup oil and stir until just combined.
4. Pour 2 tablespoons oil in a 10-inch cast iron skillet and place over medium-high heat. When oil is hot, pour the batter into the skillet, and place the pan in the oven.
5. Bake until the top is firm to the touch and the sides are well browned, 20 to 25 minutes. Turn out onto a board and slice into wedges. Serve warm.
6. For a 12-inch skillet — bake 18 to 23 minutes.

Mary Nelle’s Hot Chicken Salad recipe is a classic Southern chicken casserole that brings everyone to the table. Creamy, crunchy, and packed with flavor, this easy make-ahead casserole is perfect for potlucks, family dinners, and holiday gatherings. The recipe comes from one of our owners, Mary Nelle, and it's been a go-to for showers, Sunday lunches, and summer picnics for years. With tender cooked chicken, crisp celery, almonds, and a golden potato chip topping, this hot chicken salad delivers Southern comfort in every bite.

Mary Nelle’s Hot Chicken Salad

Ingredients

• Soft butter for greasing the pan
• 4 cups diced cooked chicken
• 2 cups diced celery
• ¼ cup chopped green pepper
• 1 tablespoon minced onion
• 1 ½ cups mayonnaise
• 1 can (10.5 ounces) cream of chicken soup
• 2 tablespoons lemon juice
• 1 teaspoon salt, or to taste
• ½ teaspoon seasoning blend (see Note)
• 4 hard-boiled eggs, chopped
• ⅔ cup sliced almonds
• 1 cup shredded cheddar cheese
• 1 ½ cups crushed potato chips

Instructions

1. If time allows, prep the casserole ahead and place covered in the refrigerator so flavors will blend.
2. Preheat the oven to 400ºF. Lightly grease a 9 x 13-inch glass casserole with butter.
3. Place the chicken, celery, green pepper, and onion in a large bowl and stir to combine. Stir in the mayonnaise, soup, lemon juice, salt and seasoning. Fold in the chopped hard-boiled eggs and almonds. Turn into the buttered casserole and top with cheese and crushed potato chips. Bake until bubbly, about 25 minutes.

Notes

Mary Nelle uses Accent seasoning.

This chicken salad can be served at most any holiday or gathering, from a bridal shower to feeding everyone the day after Thanksgiving — just substitute turkey for the chicken!

This rich, buttery pound cake is a true Southern classic—made even better with a generous handful of fresh blueberries. Based on a time-honored recipe, it’s the kind of cake that feels both comforting and special, perfect for gifting, sharing, or savoring a slice with your morning coffee.

We use The Old Mill’s Miller’s Choice Unbleached Flour to give this cake its tender crumb and heirloom texture. Heavy cream adds richness, while the berries bring just the right touch of brightness.

Want a twist? Swap the vanilla for almond extract or a little lemon zest.

Bakes into two beautiful loaves—one to keep, one to share.

Blueberry Pound Cake

Ingredients

• Vegetable shortening and flour for prepping the pans
• 1 cup (2 sticks) unsalted butter, at room temperature
• Pinch of salt
• 2 ¾ cups sugar
• 6 large eggs, at room temperature
• 3 cups Miller’s Choice Unbleached Flour
• 1 cup heavy cream
• 2 teaspoons vanilla extract or ½ teaspoon almond extract
• 1 ½ cups fresh blueberries

Instructions

1. Place a rack in the center of the oven, and preheat the oven to 325ºF. Grease and flour two 9-inch loaf pans. Shake out the excess flour and set aside.
2. Place the butter and salt in a large bowl, and beat with an electric mixer on medium-low speed until creamy, 1 minute. Add the sugar, gradually, while beating on medium-low. Increase the mixer speed to medium once all the sugar has been incorporated, and beat until pale in color, 1 minute more. While the mixer is running on low speed, add the eggs, one at a time, making sure each one is incorporated. Scrape down the sides of the bowl.
3. With the mixer on low speed, add the flour and cream alternately, until combined, beginning and ending with the flour. Blend in the vanilla (or almond extract). Fold in half of the blueberries. Turn the batter into the prepared pans.
4. Scatter the remaining blueberries over the top of the batter, and smooth the top with the rubber spatula to gently push the blueberries in the batter. Place the pans in the oven.
5. Bake until the cakes are golden brown and crackly on top, and a toothpick inserted near the center of the cake comes out clean, 62 to 67 minutes. Remove the pans to a wire rack to cool for 20 minutes.
6. Run a knife around the edges of the pans, give the pans a gentle shake, then turn the loaves out onto the rack to cool right-side up. Let cool 1 hour before slicing or wrapping. Makes 2 loaves.

Lemon Bars with a Cornmeal Crust are the perfect balance of tart and sweet, with a buttery, slightly nutty crust made with The Old Mill’s 1830 Grind Unbolted White Cornmeal. This recipe adds a delightful twist to the classic lemon bar by incorporating cornmeal for an added layer of texture and flavor. The soft, tangy filling is complemented by a golden crust, making each bite a treat. Whether you're making them for a special occasion or a simple afternoon snack, these lemon bars are sure to be a hit. Enjoy the fresh, bright flavors and the unique twist of cornmeal in this delicious dessert!

Lemon Bars with a Cornmeal Crust

Ingredients

• 8 ounces (2 sticks) unsalted butter, at room temperature
• ½ cup confectioners' sugar
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ cup 1830 Grind Unbolted White Cornmeal

• 3 cups granulated sugar
• ½ cup plus 1 tablespoon all-purpose flour
• 2 large or 3 medium lemons
• 6 large eggs

• 2 teaspoons confectioners sugar, for dusting

Instructions

1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Set aside an ungreased metal 13- by 9-inch baking pan.
2. For the crust, place the butter in the bowl of an electric mixer. Beat on low speed until the butter is creamed, about 1 minute. Add the sugar and salt, and blend until fluffy, 30 seconds. Turn off the mixer, and scrape down the sides of the bowl. Add half of the flour to the bowl, and blend on low until incorporated. Add the remaining flour and the cornmeal and blend until just combined, 15 to 20 seconds. Turn the dough into the pan, and with floured fingertips, press the dough evenly across the bottom of the pan. Prick the dough with a fork in 12 to 15 places (this lets steam escape when baking and the dough won't bubble). Place the pan in the oven and bake until it is lightly golden, 12 to 14 minutes. Remove the pan from the oven.
3. For the filling and while the crust is baking, whisk together the sugar and the flour in a medium-size bowl. Set aside. Rinse and pat dry the lemons. Grate enough zest to yield 1 tablespoon zest, and set it aside. Cut the lemons in half and juice them to yield ½ cup plus 1 tablespoon fresh lemon juice. Add the lemon juice, zest, and eggs to the sugar and flour mixture, and beat with an electric mixer on low until just combined, but not frothy, about 1 minute. Pour the filling over the warm baked crust and return it to the oven.
4. Bake until the center is set and the bars are lightly golden, about 28 to 32 minutes. Remove the pan, and place it on a rack to cool to room temperature, about 1 hour. Cut into bars. Dust with confectioners' sugar and serve.

Notes

• Add ½ cup fresh blueberries or raspberries to the filling mixture to give this recipe a fresh fruit flavor. 
• For best slicing, freeze these before slicing. Also, these would ship well if baked in square pans and shipped uncut.

At Jimmy Proffitt’s grandmother’s house, there was one thing you could always count on—fresh bread on the table. Her rolls weren’t just a side; they were a tradition, prepared with care and baked warm for every meal. She kept a batch of dough in the fridge, ready to pinch off and bake whenever needed.

Jimmy, The Old Mill’s historian, has spent years preserving the stories and traditions that make this place special. His deep knowledge of the past includes family recipes like this one, passed down through generations. Whether you bake them fresh for dinner or keep the dough on hand for the week, these rolls are a taste of old-fashioned hospitality—just the way Jimmy’s grandmother made them.

Sunday dinner at Grandmaw’s

"Sunday dinners at my grandparent's house are some of my favorite memories. Grandmaw would begin preparing Sunday dinner early in the morning. After we heard Granddaddy preach, grandmaw would pull the pot roast out of the oven, make the mashed potatoes and gravy from the pot roast drippings, and pop the rolls in the oven. She would make the dough days ahead, before we arrived for a weekend visit, and it kept in the fridge until she was ready to bake the rolls fresh and hot."— Jimmy

Grandmother’s Refrigerator Rolls

Ingredients

• 2 packages (.25 ounces each) dry yeast
• ½ cup warm water (100-110ºF)
• ½ cup sugar
• 1 ½ teaspoons salt
• ¼ cup vegetable shortening
• 1 ½ cups boiling water
• 1 egg, slightly beaten
• 6 to 6 ½ cups Miller’s Choice Unbleached Flour
• Melted butter for brushing

Instructions

1. Dissolve the yeast in the warm water and let it rest 5 minutes to get bubbly.
2. Place the sugar, salt, and shortening in a large bowl, and pour the boiling water over. Stir until the sugar is dissolved and the shortening melts. Let the mixture cool slightly.
3. Stir in the activated yeast, egg, and 4 cups of the flour until combined.. Add 1 cup more flour at a time, beating by hand or with an electric mixer, until the dough is easy to handle. Turn it out onto a floured surface and knead until smooth and elastic. Use additional flour as needed to prevent it from sticking.
4. Grease a large bowl and place the dough in the bowl. Cover with a kitchen towel and place in a warm spot to rise until doubled, about 45 minutes. Punch the dough down and pinch off the dough into rolls and place in a well-greased shallow pan. Cover again and let rise until doubled, about 30 minutes.
5. Preheat the oven to 400ºF. Bake until golden brown, 20 to 25 minutes. Cover with a sheet of foil the last 4 to 5 minutes if they are well-browned to prevent them from burning. Brush with melted butter and serve. Makes 4 to 6 dozen rolls, depending on the size.

Notes

Unshaped dough can be stored in the refrgerator for up to a week. Cover the dough with a damp towel and the bowl with plastic wrap. When needed, pull off and shape the dough you need and let rise in a warm spot until double. Bake as instructed.

These Oatmeal Raisin Muffins are the perfect balance of hearty and sweet—a cozy treat made from simple pantry staples. With tender oats, warm brown sugar, and a hint of cinnamon, they bake up soft and flavorful every time. Need a fruity twist? Swap the raisins for fresh berries to brighten up each bite. Whether you're making breakfast, a snack, or a lunchbox favorite, these muffins are easy to whip up and even easier to love.

Oatmeal Raisin Muffins

Ingredients

• 1 cup Miller’s Choice Unbleached Flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup vegetable shortening
• 1 cup Thick Table Rolled Oats
• 1 large egg
• 1 cup whole milk
• ½ cup raisins
• ¼ cup turbinado (natural brown) or white sugar
• ¼ teaspoon cinnamon

Instructions

1. Preheat the oven to 425ºF. Line 12 muffin cups with paper liners (or grease well with oil or butter). Stir together the flour, brown sugar, baking powder, and salt in a large bowl. Cut in the shortening. Stir in the oats. Whisk together the egg and milk, and pour into the dry ingredients. Mix well. Fold in the raisins.
2. Spoon the batter into the paper liners, filling each about ¾ full. Mix the sugar and and cinnamon and spoon about ¼ teaspoon over each muffin. Bake until lightly golden, 20 to 25 minutes. Makes one dozen.

Notes

How to make Oatmeal Raspberry or Blueberry Muffins: Instead of raisins, fold in 1 ½ cups (6 ounces) fresh or frozen (thawed and drained) raspberries or blueberries.

Mamaw Mary Sue Blanton always had this pound cake waiting on her counter, welcoming kids and grandkids for holidays, special occasions, or just a regular drop-in. Made with The Old Mill’s Miller’s Choice Unbleached Flour, it’s that classic Southern cake that somehow tastes even better after a few days on the counter.

Why Pound Cake? Compared to the stacking, frosting, and fuss that comes with layer cakes, Bundt and pound cakes keep things simple. They’re perfect for welcoming a new neighbor or stashing in the freezer for a rainy day. And they look beautiful, whether drizzled with glaze or served plain. Bundt and tube pans can be used interchangeably for the recipes in this chapter, though Bundt cakes bake a bit faster than tube-pan cakes.

Mamaw Blanton’s Pound Cake

Ingredients

• Vegetable shortening and flour for prepping the pan
• 2 sticks (16 tablespoons) unsalted butter, at room temperature
• ½ cup vegetable shortening
• 3 cups sugar
• 1 cup whole milk, at room temperature
• 5 large eggs
• 3 cups Miller’s Choice Unbleached Flour
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• ¼ teaspoon almond extract

• 2 tablespoons unsalted butter
• 3 tablespoons milk
• 1 tablespoon lemon or orange zest
• 3 tablespoons lemon or orange juice
• 2 cups confectioners’ sugar, sifted

Instructions

1. Grease and flour a 12-cup Bundt pan, shake out the excess flour, and set aside.
2. Place the butter, shortening, and sugar in the large bowl of an electric mixer and blend on medium speed until creamy. Add the milk, and then the eggs, one at a time, mixing well after each.
3. Whisk the flour and baking powder together, and add to the batter along with extracts. Pour the batter into the prepared pan, and place in the oven.
4. Start out in a cold oven, and set the oven to 325ºF. Bake until golden, about 1 hour, 15 minutes. Remove from the oven and let it stand 5 minutes in pan before turning out onto a rack. Glaze, if desired, while the cake is warm. Let cool 1 hour before slicing. Serves 12.

1. Place the butter and milk in a small saucepan over low heat until the butter melts. Add the lemon or orange zest and juice. Pour into a large bowl with the confectioners’ sugar, and whisk until smooth. Pour over the cake while warm.

Indulge in the comforting aroma and taste of freshly baked banana bread, made with our premium Miller's Choice Unbleached Flour. This exceptional flour, known for its quality and natural stone-ground goodness, provides a tender and moist texture. Unlike bleached flours, Miller's Choice retains its natural color and nutrients, resulting in a bread that is both delicious and wholesome.

This banana bread is a delightful combination of sweet flavors. The ripe bananas add a touch of sweetness and a hint of caramel, while our unbleached flour provides a perfect base for this classic treat. For an extra burst of flavor, consider adding 1 teaspoon of instant coffee powder to the wet ingredients and stirring in ½ cup of semisweet chocolate chips along with your favorite nuts.

Whether you're a seasoned baker or just starting out, this recipe is sure to impress. Enjoy a slice of warm banana bread for breakfast, a snack, or a sweet treat.

Best Ever Banana Bread

Ingredients

• 2 cups Miller’s Choice Unbleached Flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup mashed very ripe bananas
• ¼ cup sour cream
• 1 ½ teaspoons pure vanilla extract
• ¾ cup chopped walnuts or pecans, optional

Instructions

1. Preheat the oven to 350°F. Mist a 9-inch loaf pan with vegetable oil spray or grease with soft butter. Set aside.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat the butter and sugar in a large bowl until well combined. Add the eggs, banana, sour cream, and vanilla, and beat until blended, scraping the bowl as needed. Fold in the flour mixture until smooth. Fold in the nuts, if desired.
4. Turn the batter into the pan and bake until the bread is firm when lightly pressed in the center and a toothpick inserted in the center comes out clean, 50 to 55 minutes.
5. Cool in the pan 20 minutes on a wire rack, then remove from the pan and cool completely before slicing. Makes one loaf.

Notes

The best solution we know of for over-ripening bananas is to make banana bread! And if you love chocolate, coffee, and bananas together, add 1 teaspoon instant coffee powder to the wet ingredients and stir ½ cup semisweet chocolate chips into the batter along with the nuts. 

Indulge in a taste of the South with our Cracklin' Cornbread recipe, a classic comfort food that brings together the rich, savory flavors of crispy pork cracklins’ and the rustic goodness of stone-ground cornmeal. The key to this mouthwatering cornbread lies in the cracklins’—crunchy, golden-brown pieces of pork fat that add an irresistible texture and depth of flavor. Sourced from pork belly or fatty side meat, these cracklins’ are cooked low and slow in a cast-iron skillet, ensuring every bite of cornbread is infused with their rich essence. Whether paired with a hearty stew or enjoyed on its own, this cornbread is a true Southern staple that’s sure to become a favorite at your table.

Cracklin' Cornbread

Ingredients

• 6 ounces pork side meat

• 1 cup white or yellow 1830 Grind Unbolted Cornmeal
• ¾ cup Miller’s Choice Unbleached Flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk
• 2 large eggs, lightly beaten
• 1 tablespoon honey

Instructions

1. Remove any rind from the pork and discard. Dice the fat into very small pieces, and place in a 10-inch cast-iron skillet. Cook slowly over low heat, stirring, until the fat melts and the cracklin’ pieces brown, about 35 to 40 minutes. Remove the cracklins’ to drain. You need ½ cup. Leave the fat in the skillet. Preheat the oven to 425ºF.
2. Whisk the cornmeal, flour, baking powder, and baking soda in a large bowl. Add the buttermilk, eggs, and honey, and stir just to combine. Fold in the cracklins’. Place the skillet with drippings over medium heat until hot. Pour in the batter and bake until golden brown, 15 to 18 minutes. Turn out onto a board and slice into wedges. Serves 8.

Notes

The Old Mill Little Cookbooks

This recipe comes from our Cornbread Favorites Little Cookbook. Explore more timeless Southern recipes in our other books: Our Daily Breads, Holidays & Gatherings, and Cakes & Pies. Each one brings the cherished flavors of the Smokies to your table.

If you're looking for a muffin that’s truly satisfying, you’ve found it. We set out to create the perfect balance between a light, fluffy treat and a hearty, wholesome breakfast, and this recipe is the delicious result.

The secret is in the ingredients. Our Thick Table Rolled Oats give these muffins a fantastic texture and nutty flavor that will actually keep you full, while our Miller’s Choice Unbleached Flour creates that tender, bakery-quality crumb you crave. Add in pops of sweet raspberry, and you have a nutritious treat that feels like an indulgence.

Oatmeal Raspberry Muffins

Ingredients

• 1 cup Miller’s Choice Unbleached Flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup vegetable shortening
• 1 cup Thick Table Rolled Oats
• 1 large egg
• 1 cup whole milk
• 1 ½ cups (6 ounces) fresh or frozen (thawed and drained) raspberries or blueberries
• ¼ cup turbinado (natural brown) or white sugar
• ¼ teaspoon cinnamon

Instructions

1. Preheat the oven to 425ºF. Line 12 muffin cups with paper liners (or grease well with oil or butter). Stir together the flour, brown sugar, baking powder, and salt in a large bowl. Cut in the shortening. Stir in the oats. Whisk together the egg and milk, and pour into the dry ingredients. Mix well. Fold in 1 ½ cups (6 ounces) fresh or frozen (thawed and drained) raspberries or blueberries.
2. Spoon the batter into the paper liners, filling each about ¾ full. Mix the sugar and and cinnamon and spoon about ¼ teaspoon over each muffin. Bake until lightly golden, 20 to 25 minutes. Makes one dozen.

Joan Manning was a beloved figure at our Old Mill Restaurant, where she managed the bakery for many years. Every day, alongside her daughter Robin, they made over 150 pies, dozens of cakes, and pans of cobbler, filling our restaurant with the warmth of their baking. Today, her legacy lives on through her granddaughter Jessie, who continues the family tradition with us. We’re delighted to share Joan’s cherished Chess Pie recipe, preserved in her own handwriting, as a tribute to the love and dedication she brought to our kitchen.

Joan's Chess Pie

Ingredients

• 1 cup white sugar
• ½ cup light brown sugar
• 1 tablespoon Miller’s Choice Unbleached Flour
• 1 tablespoon White or Yellow 1830 Grind Unbolted Cornmeal
• 2 large eggs
• ¼ cup whole milk
• 4 tablespoons unsalted butter, melted
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 9-inch unbaked pie crust

Instructions

1. Place a rack in the center of the oven, and preheat the oven to 325ºF.
2. Sift together the sugars, flour, and cornmeal in a small bowl. In a large bowl, beat the eggs and add in the milk, butter, vinegar, and vanilla. Add in the sugar mixture and mix well. Pour into the pie crust and bake until golden, about 45 minutes. Serves 8

Discover the timeless charm of Dean's Layered Cornbread Salad, a must-try Southern classic. This vibrant dish brings together layers of cornbread, beans, tomatoes, green peppers, and more—each ingredient adding its own touch of Southern tradition.

Dean Ingle, a former manager at The Old Mill General Store, shared this beloved recipe, which has been passed down through generations. It's so delicious that we proudly featured it in our Old Mill Little Cornbread Cookbook. For the best results, make it with our Down South Cornbread recipe—it’s even better when you use our stone-ground 1830 Grind Unbolted White Cornmeal from The Old Mill.

Perfect for big gatherings or a cozy family meal, this salad is not just a treat for the taste buds but a feast for the eyes. The artful layering of flavors and textures showcases the essence of Southern cuisine, making every bite a celebration.

Gather your ingredients, follow the easy steps, and savor the classic flavors of the South with Dean's Layered Cornbread Salad. You won't be disappointed!

Dean’s Layered Cornbread Salad

Ingredients

• One 10-inch pan of baked cornbread (see recipe for Down South Cornbread)
• 2 cans (15 to 16 ounces each) pinto beans
• 3 large tomatoes, chopped
• ½ cup chopped green pepper
• ½ cup chopped green onion
• 2 cups shredded cheddar cheese
• 1 can (15.25 ounces) corn
• 1 package (12 ounces) bacon, cooked crisp

• 1 package (1 ounce) ranch dressing mix
• 1 cup sour cream
• 1 cup mayonnaise

Instructions

1. Crumble the cornbread into ½-inch pieces and set aside. Drain the pinto beans and set aside. Stir together the tomatoes, green pepper, and green onion in a medium bowl and set aside. Also set aside the cheese, drain the corn, and crumble the bacon.
2. Stir the dressing ingredients in a small bowl until smooth, and set aside.
3. To assemble, layer the ingredients as follows: Half of the crumbled cornbread, half of the pinto beans, half of the tomato mixture, half of the cheese, half of the corn, and half of the crumbled bacon. Repeat the layers. Pour the dressing over the top. Cover with plastic wrap and chill 2 hours before serving. Serves 16 to 20.

This is more like a cobbler, but the batter bakes up thick and fluffy, making it more like dumplings. If you use fresh peaches it takes approximately 2 – 2 ½ pounds of fresh peaches that you peel, pit, and slice. If using canned, 2 12-oz cans will give you approximately 3 ¼ cups once drained.

Mamaw Blanton’s Peach Pie

Ingredients

• 4 cups sliced peaches
• 1 cup sugar
• 1 stick (8 tablespoons) salted butter
• 1 cup whole milk
• ¾ cup Miller’s Choice Self-Rising Flour

Instructions

1. Preheat the oven to 350ºF. Combine the peaches and sugar and set aside. Put the butter in a 3-quart baking dish or 10.25-inch cast iron skillet, and place in the oven to let it warm up and melt the butter. Combine the milk and flour and mix well. When the butter is melted, remove the pan from the oven. Pour the peaches in the center. Do not stir. Pour the batter over the peaches. Do not stir. Place the pan back in the oven and bake for 45 minutes until golden.
2. Serve warm with ice cream or whipped cream. Serves 8 to 10.