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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