2 cups (4 sticks) unsalted butter, softened
3 cups sugar, divided
1 cup firmly packed light brown sugar
2 large eggs
2 large egg yolks
2 tablespoons vanilla extract
3 1/2 cups Old Mill Plain Flour
2 cups Old Mill Plain Unbolted Cornmeal
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt
1 tablespoon plus 2 teaspoons ground cinnamon, divided
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Place butter, 1 1/2 cups sugar, and brown sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs and egg yolks, one at a time, beating at low speed just until blended. Beat in vanilla.
Combine Old Mill Plain Flour, Old Mill Plain Unbolted Cornmeal, baking soda, cream of tartar, salt, and 2 teaspoons ground cinnamon in a large bowl; whisk to blend. Add to butter mixture and beat until blended.
Combine remaining 1 1/2 cups sugar and 1 tablespoon cinnamon in a shallow dish. Scoop cookie dough, by 1/4 cup, and roll into balls. Roll in cinnamon sugar mixture and place on baking sheets, spacing 2 inches apart. Place in freezer until ready to bake.
Bake until golden, 10 to 15 minutes. Let cool completely on baking sheets on wire racks.
Makes 34 cookies
1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
5 cups chicken broth
2 tablespoons OLD MILL CORNBREAD DRESSING SEASONING MIX
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs, lightly beaten
Buttermilk Cornbread (recipe follows)
Butter Old Mill Pigeon River Pottery Large Casserole and set aside.
Melt butter in a large saucepan or Dutch oven over medium heat. Add celery and onion; cook, stirring occasionally, until tender, about 10 minutes. Remove from heat; stir in chicken broth, Old Mill Cornbread Dressing Seasoning Mix, salt, pepper, and eggs. Crumble Buttermilk Cornbread coarsely and stir into vegetable mixture.
Transfer to prepared Pigeon River Pottery Large Casserole. Place in cold oven; heat to 375 degrees F. Cover with foil and bake 40 minutes. Uncover and bake until lightly browned and set, 25 to 30 minutes. Let stand 15 minutes before serving.
Makes 8 servings.
4 cups OLD MILL SELF-RISING CORNMEAL
4 cups buttermilk (not nonfat)
1/2 cup (1 stick) butter or shortening, melted
3 large eggs
Preheat oven to 400 degrees. Butter a 13- x 9-inch baking pan and set aside.
Place cornmeal in a large bowl; whisk in buttermilk, melted butter, and eggs. Scrape into prepared baking pan; return to oven. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes.
Makes 10 to 12 servings.
4 cups water
2 cups milk
1/2 stick (1/4 cup) butter
1 1/2 teaspoons salt
1 1/2 cups OLD MILL Stone Ground Yellow Grits
2 large eggs
1/4 teaspoon freshly ground pepper
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
4 to 6 slices bacon, cooked and crumbled
1/4 cup minced green onion
Bring water, milk, and butter to a boil in a large, heavy saucepan. Add salt; gradually whisk in grits. Reduce heat to low and cook until grits are thick and tender, about 30 minutes, stirring frequently to prevent sticking. Remove from heat and let cool.
Whisk eggs and pepper in a medium bowl until smooth. Whisk in about
1 cup of the cooked grits. Add remaining cooked grits and stir until well blended.
Coat a Pigeon River Pottery Medium Casserole with cooking spray. Pour half of grits mixture into casserole. Sprinkle with half of the cheese, bacon, and green onion. Gently spoon remaining grits on top.
Place the Medium Casserole in a cold oven. Set the oven to 350 degrees F. Bake 1 hour 10 minutes or until puffed and only slightly jiggly. (Cover lightly with foil if top begins to brown too much.) Remove from oven and sprinkle remaining cheese, bacon, and green onion on top. Return to oven and bake 10 minutes to melt cheese. Let stand 15 minutes before serving.