Our Stone Ground Corn Meal
Corn Bread Smokies Style
1 1/2 cup sour milk or buttermilk
2 eggs
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 cup GSMA stone ground corn meal
1/2 cup flour
1/4 cup melted butter or margarine
Beat the first five ingredients together.
Stir in the corn meal and flour.
Add melted butter.
Mix.
Pour batter into a greased, 8″ square pan.
Bake at 425 degrees F. for 30 minutes or until golden brown.
If you want some of our special corn meal ground by 2-ton quartz buhrstones at the historic Old Mill in Pigeon Forge, TN, click on the cornmeal photo above. The Old Mill was built in 1830 and is still powered exclusively by the picturesque waters of the Little Pigeon River.
Variation: Sharon Ryan, a GSMA employee says to add 1 Tbsp. mayonnaise to the recipe if you want an extra special taste.
Sharon trying to cook while restraining Ginger who wants to taste the cornbread!
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2 Comments
I have been making the cornbread for a couple of years now. After visiting the Smokies for 50+ years, it struck me to buy a bag of the corn meal and give the recipe a try. It is a fabulous treat that all my family and friends enjoy frequently. Make sure that you use whole buttermilk – not the low fat version. I use a little extra margarine – 5 or 6 tablespoons. I heat the margarine in a cast iron skillet on the stove top, coat the skillet side with the melted margarine and then pour the remainder into the recipe as a last step. I continue to let the skillet heat on the stove top while I finish mixing the recipe. Pouring the batter into the hot skillet creates a little cruchy crust and ensures that it never sticks. Most recently, I began using your stone ground whole wheat flour in the place of white flour in the recipe as well. Once you try this, you will want to make sure that you always keep Smokey Mountain Stone Ground Corn Meal on hand. You will not want any other cornbread!!!
Love the recipes with whole grain ingredients!