Logan Turnpike Mill | Favorite Recipes

Would you like to send us your recipes? We are going to post new recipes every couple of weeks and would like to include yours!

Southernwestern Grits
Courtesy of Mrs. R. Atlanta Georgia

2 Cups cooked stone-ground grits
½ cup shredded sharp or favorite cheese
1 medium onion
¼ cup chopped, seeded jalapeño peppers
Butter

Cook grits. Set aside. Sauté onion and peppers in butter until onion is translucent.
Add onion & pepper mixture to cooked grits. Add cheese. Reheat grits on stove top or microwave until cheese is melted. Season with salt and pepper. Serves 4-6

Variation: Add an egg and 1 pound of cooked and drained mild sausage to grits mixture. Bake at 375 for 25 to 30 minutes. Let set 5 minutes. Serve!

Buttermilk Cornbread Mix
Courtesy of Cecilia – Logan Turnpike Mill

1 Cup Flour
1 Tsp. Salt
1 Cup Stone-ground Cornmeal
4 Tbls melted butter or oil
1 Tsp. Baking Powder
1 egg beaten
¼ Tsp. Baking Soda
1 ½ Cups buttermilk

Preheat oven to 425. Grease Skillet. Mix together dry ingredients. Set aside. Mix egg and buttermilk together and add to dry ingredients. Mix gently and batter will be lumpy. Add melted butter and stir again. Pour into greased skillet and bake 25-30 minutes. Serve Hot!

Our stone grinding process utilizes the whole grain. Nothing is removed. We also grind at a much lower temperature than the high-speed roller mills used today in commercial milling. Keeping the grains cool does not destroy the heat sensitive nutrients and makes for a much more flavorful and healthy product. Read More