We add a $3.00 handling fee per box and
no more than 32 pounds can go in one box.

Please feel free to call the Mill directly to place an order or for any questions 336.643.4783.

Store

Flour, Grits, Cornmeal

Buckwheat Flour

BUCKWHEAT CAKES

1/2 oz. compressed yeast

1 qt. lukewarm water

1 tsp. salt

1 cup flour

3 1/2 cups buckwheat flour

2 Tbsp. molasses

1 Tbsp. melted butter

Dissolve yeast into lukewarm water. Mix in salt and flours to make a thin batter. Let the mixture rise overnight. In the morning add molasses and butter and the batter is ready for the griddle.

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Price: from $5.50

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Corn Meal, White or Yellow

CORN BREAD

2 cups Old Mill Corn Meal*

1 Tbsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

2 eggs

1/4 cup melted shortening

1 1/4 cups milk

 

Stir together corn meal, baking powder, soda and salt. Add eggs, milk and shortening. Beat until smooth. Pour into greased pan which has been heated. Bake at 425 for 20 - 25 minutes. Serve with butter.

 

* If using self-rising corn meal, omit baking powder, salt and soda.

Additional DescriptionMore Details

Select Bag Size and Color

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Price: from $3.25

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Corn Meal, White or Yellow – Self Rising

CORN BREAD

2 cups Old Mill Corn Meal*

1 Tbsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

2 eggs

1/4 cup melted shortening

1 1/4 cups milk

 

Stir together corn meal, baking powder, soda and salt. Add eggs, milk and shortening. Beat until smooth. Pour into greased pan which has been heated. Bake at 425 for 20 - 25 minutes. Serve with butter.

 

* If using self-rising corn meal, omit baking powder, salt and soda.

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Price: from $3.50

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Grits, White or Yellow

GRITS

1 cup Old Mill Grits

3 cups water

Salt, pepper, butter to taste

Bring water to boil, add salt. Add grits, stir constantly. Cook until thick - 10-15 minutes.

Serve with butter. For cheese grits add grated cheddar cheese once grits are cooked

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Price: from $4.50

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High Gluten Flour

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Price: from $3.50

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Polenta – 2Lb.

POLENTA

1 cup Polenta

4 cups water

Pour polenta slowly into boiling water. Cook stirring often for 20 minutes. Pour into platter or pan. Cool. Cut into squares. May then be sauteed in butter, margarine or olive oil. Serve with cooked onions, grated cheese, marinara sauce, etc. Be creative!

Price: $4.75

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Rice Flour – 2Lb.

Price: $3.55

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Rye Flour

RYE MUFFINS

1 1/4 cups sifted plain flour

4 tsp. baking powder

1/2 tsp. salt

2 Tbsp. sugar

1 cup Old Mill Rye Flour

1 egg

1 cup milk

1/4 cup salad oil

 

Sift flour, baking powder, salt and sugar. Stir in rye flour. In a second bowl, beat egg, add milk and oil. Add this to dry ingredients and mix until moistened. Spoon batter into greased muffin pans about 2/3's full. Bake at 400 for 20 minutes until brown and muffins leave sides of pan. Yields 12 muffins.

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Price: from $3.25

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Spelt Flour

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Price: from $6.00

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Unbleached Flour

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Price: from $3.00

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Unbleached Flour/Self Rising

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Price: from $3.25

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Whole Wheat Flour, Hard Red

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Price: from $3.50

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Whole Wheat Flour, Pastry

WHOLE WHEAT BISCUITS

2 cups Old Mill Whole Wheat Flour

1 Tbsp. baking powder

1/2 tsp. salt

1/3 cup shortening

3/4 cup milk

 

Stir together flour, baking powder and salt. Cut in the shortening until mixture resembles coarse crumbs. Add milk. Stir with fork until dough clings together. Knead gently on lightly floured surface (10 - 12 times). Roll dough to 1/2" thickness and cut with biscuit cutter. Bake on ungreased sheet at 450 for about 12 minutes. Makes 10.

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Price: from $3.00

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Muffins/Gingerbread

* Old Mill Gingerbread Mix – 2Lb.

OLD MILL GINGERBREAD

1 lb. ( 3 cups) Old Mill Gingerbread Mix  (1/2 of contents)

1/2 cup oil, margerine or butter

1 1/2 cups boiling water

2 eggs

Preheat oven to 350. Grease a 9" pan lightly. Mix oil,eggs, dry mix and 1 1/2 cups boiling water, stir until well blended. Pour batter into pan and bake at 350 for 25-30 minutes.  Serve as is or  with whipped cream, applesauce, ice cream or lemon sauce.

*For Gingerbread men, use 1/2 amount of water, knead well, roll out and cut.

Price: $6.00

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* Sweet Potato Muffin Mix

SWEET POTATO MUFFIN-CAKE MIX

1 lb. Sweet Potato Muffin-Cake Mix (1/2 of bag)

2 eggs

2 ozs. butter, margarine, or oil  (4 Tbsp) / use 4 ozs. for extra richness

1 cup boiling water

 

Preheat oven to 375. Beat eggs, add butter (margarine or oil), add 1 lb. dry mix (1/2 bag), add 1 cup boiling water and stir until well blended. Fill greased muffin pans 2/3 full. Bake at 375 for 15 - 18 minutes. Yields 9 - 12 large muffins.

 

For cake use 9 X 12 greased pan.

Additional DescriptionMore Details

Select Bag Size

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Price: from $6.00

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Bran Muffin Mix

MUFFIN MIX (BRAN, CORN, OAT BRAN, WHOLE WHEAT)

1 large egg

4 Tbsp. corn oil

3/4 cup boiling water

2 1/3 cup mix

 

Preheat oven to 400. Mix the egg with the corn oil and add to dry mix, and blend thoroughly. Add 3/4 cup boiling water and blend to desired consistency. Grease muffin tin on bottom. Spoon mix into muffin tins filling 2/3's full. Bake at 400 for 10 - 15 minutes. Batter can be refrigerated for up to 3 - 4 weeks. Makes 12 muffins. For that special occasion, add 1/4 cup raisins, or chopped dates, and add 1/4 cup chopped nuts. For extra moist muffins, add 1 cup of applesauce or 1 cup of crushed pineapple (fruit liquids included).

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Price: from $6.00

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Corn Muffin Mix

MUFFIN MIX (BRAN, CORN, OAT BRAN, WHOLE WHEAT)

1 large egg

4 Tbsp. corn oil

3/4 cup boiling water

2 1/3 cup mix

 

Preheat oven to 400. Mix the egg with the corn oil and add to dry mix, and blend thoroughly. Add 3/4 cup boiling water and blend to desired consistency. Grease muffin tin on bottom. Spoon mix into muffin tins filling 2/3's full. Bake at 400 for 10 - 15 minutes. Batter can be refrigerated for up to 3 - 4 weeks. Makes 12 muffins. For that special occasion, add 1/4 cup raisins, or chopped dates, and add 1/4 cup chopped nuts. For extra moist muffins, add 1 cup of applesauce or 1 cup of crushed pineapple (fruit liquids included).

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Price: from $6.00

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Oat Bran Muffin Mix

MUFFIN MIX (BRAN, CORN, OAT BRAN, WHOLE WHEAT)

1 large egg

4 Tbsp. corn oil

3/4 cup boiling water

2 1/3 cup mix

 

Preheat oven to 400. Mix the egg with the corn oil and add to dry mix, and blend thoroughly. Add 3/4 cup boiling water and blend to desired consistency. Grease muffin tin on bottom. Spoon mix into muffin tins filling 2/3's full. Bake at 400 for 10 - 15 minutes. Batter can be refrigerated for up to 3 - 4 weeks. Makes 12 muffins. For that special occasion, add 1/4 cup raisins, or chopped dates, and add 1/4 cup chopped nuts. For extra moist muffins, add 1 cup of applesauce or 1 cup of crushed pineapple (fruit liquids included).

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Price: from $6.00

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Whole Wheat Muffin Mix

MUFFIN MIX (BRAN, CORN, OAT BRAN, WHOLE WHEAT)

1 large egg

4 Tbsp. corn oil

3/4 cup boiling water

2 1/3 cup mix

 

Preheat oven to 400. Mix the egg with the corn oil and add to dry mix, and blend thoroughly. Add 3/4 cup boiling water and blend to desired consistency. Grease muffin tin on bottom. Spoon mix into muffin tins filling 2/3's full. Bake at 400 for 10 - 15 minutes. Batter can be refrigerated for up to 3 - 4 weeks. Makes 12 muffins. For that special occasion, add 1/4 cup raisins, or chopped dates, and add 1/4 cup chopped nuts. For extra moist muffins, add 1 cup of applesauce or 1 cup of crushed pineapple (fruit liquids included).

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Whole Wheat Muffin Mix (With Fruit) - 2Lb.

FRUIT MUFFIN MIX

1 large egg

4 Tbsp. corn oil

3/4 cup boiling water

1 bag mix

 

Preheat oven to 400. Mix the egg with the corn oil and add to the dry mix, and blend thoroughly. Add 3/4 cup boiling water and blend to desired consistency. Grease muffin tin. Spoon mixture into muffin tin, filling 2/3's full. Bake at 400 for 10 - 15 minutes. Makes 12 muffins. For that special occasion, add 1/4 cup chopped nuts.

Additional DescriptionMore Details

Select Fruit

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Price: $6.00

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Winkler Gingerbread Mix – 2Lb.

WINKLER GINGERBREAD

1 lb. (2 1/2 cups) Winkler Gingerbread Mix  (1/2 of contents)

1/2 cup oil, margarine, or butter

2 eggs

1 1/2 cups boiling water

 

Preheat oven to 350. Grease a 9" pan lightly. Beat eggs and oil, add dry mix, add 1 1/2 cups boiling water and stir until well blended. Pour batter into pan and bake at 350 for 25-30 minutes. Serve as is or with whipped cream, applesauce, ice cream or lemon sauce.

Price: $6.00

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Pancakes

Buckwheat Pancake & Waffle Mix w/Fruit – 12 oz

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Price: $3.25

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Buckwheat Pancake Mix – Plain or Buttermilk          

GOURMET BUCKWHEAT PANCAKE AND WAFFLE MIX

Mix together 1 cup mix and 1 cup milk or water. Pour onto hot griddle, turn when bubbles appear on surface. For waffles, bake in waffle iron.

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Pancake Mix

PANCAKE MIX

Stir together 1 tsp honey or sugar with 1 Tbsp. Oil.  Add 1 cup milk or water, then 1 beaten egg.  Beat well.  Mix 1 cup pancake mix into liquids until flour is moistened.  Bake on lightly greased griddle.  Makes 9.

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Price: from $6.00

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Cookie/Scone/Biscuit Mixes

Breakfast Cereal / Oatmeal

Muesli – 1Lb.

Price: $4.00

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Rolled Oats

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Price: from $5.00

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Steel Cut Oats – 2lb.

Price: $5.50

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Other Products

Bean Soup Mix – 1 Lb.

Price: $5.00

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Flakes: Barley or Wheat – 2Lb.

Price: $5.00

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Hushpuppy Mix with Onions

OLD MILL HUSHPUPPIES

2 cups Old Mill Hushpuppy Mix

1 cup water

2 eggs, beaten

 

Combine ingredients: Let stand a few minutes. Drop by spoon into hot oil. Turn once. When brown, remove and drain. The flavor is improved if you let the batter set overnight in the refrigerator.

Variations:

- Chicken Batter - Add 2 tsp. of parsley flakes

- Fish Batter - Add 1 tsp. lemon juice or grated lemon peel.

- Corn Dog Dip - Dip wieners in dip and deep fat fry

- Cheese Snacks - Dip one inch cubes of cheddar cheese in dip and deep fat fry.

- Fried Onion Rings - Add 1 tsp. sesame seeds and use as batter

- Mexican Corn Bread - Add 1 tsp. baking powder and jalapeno peppers

- Zucchini, Squash or Eggplant Batter - Dip sliced vegetables in slightly beaten egg; dip in dry mix, fry in hot oil.

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Price: from $6.00

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Oat Bran – 1Lb.

Price: $3.50

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Raisins – 1Lb.

Price: $4.00

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Rye Chops – 1Lb.

Price: $2.30

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Rye Flakes – 2Lb.

Price: $5.00

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Spelt Flour

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Price: from $6.00

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Spoon Bread – 10 oz

OLD MILL SPOON BREAD

Dissolve 2 Tbsp. butter or margarine in 1 1/2 cups boiling water and stir into 3/4 cup mix. Add three well-beaten eggs (adding one at a time) into mixture. Beat well. Pour into greased one quart baking dish. Bake at 350 for 30-40 minutes - or until lightly browned on top. Serve immediately.

Price: $3.25

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Tangy Seafood Breader – 14 oz

OLD MILL TANGY SEAFOOD BREADER

Moisten fish (whole or fillets), or other seafood with water or milk. Roll in dry breader. Fry slowly in hot oil until golden brown.

Price: $3.25

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Wheat Bran – 2Lb.

Price: $2.00

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Wheat Germ – 1Lb.

Price: $2.75

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Gluten-Free*

*We grind our corn and wheat on the same stones.

Buckwheat Flour

BUCKWHEAT CAKES

1/2 oz. compressed yeast

1 qt. lukewarm water

1 tsp. salt

1 cup flour

3 1/2 cups buckwheat flour

2 Tbsp. molasses

1 Tbsp. melted butter

Dissolve yeast into lukewarm water. Mix in salt and flours to make a thin batter. Let the mixture rise overnight. In the morning add molasses and butter and the batter is ready for the griddle.

Product Options

Price: from $5.50

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Corn Meal, White or Yellow

CORN BREAD

2 cups Old Mill Corn Meal*

1 Tbsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

2 eggs

1/4 cup melted shortening

1 1/4 cups milk

 

Stir together corn meal, baking powder, soda and salt. Add eggs, milk and shortening. Beat until smooth. Pour into greased pan which has been heated. Bake at 425 for 20 - 25 minutes. Serve with butter.

 

* If using self-rising corn meal, omit baking powder, salt and soda.

Additional DescriptionMore Details

Select Bag Size and Color

Product Options

Price: from $3.25

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Grits, White or Yellow

GRITS

1 cup Old Mill Grits

3 cups water

Salt, pepper, butter to taste

Bring water to boil, add salt. Add grits, stir constantly. Cook until thick - 10-15 minutes.

Serve with butter. For cheese grits add grated cheddar cheese once grits are cooked

Product Options

Price: from $4.50

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Polenta – 2Lb.

POLENTA

1 cup Polenta

4 cups water

Pour polenta slowly into boiling water. Cook stirring often for 20 minutes. Pour into platter or pan. Cool. Cut into squares. May then be sauteed in butter, margarine or olive oil. Serve with cooked onions, grated cheese, marinara sauce, etc. Be creative!

Price: $4.75

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Rice Flour – 2Lb.

Price: $3.55

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