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                         Great Recipes from Nanny's Kitchen


Old Timey Grits

2 Cups Freeman's Grits

4 Cups Water

1 Teaspoon Salt

2 Tablespoons Margarine (optional)

Bring the water to a boil; add grits stirring constantly to prevent lumps. Reduce heat to simmer and add salt and margarine. Cook on low heat stirring often at least 30 minutes. Add more water as needed to obtain consistency desired. The longer they cook the better they get! Add your favorite Cheese for great cheese grits! Crock-pots work great for cooking Grits. To prevent burns, keep cooking grits covered- they tend to pop.


Butter Milk Corn Bread

2 Cups Freeman's Self Rising White Corn Meal

1/2 Cup Freeman's Whole Wheat Self Rising Flour

1 1/2 to 2 Cups Butter Milk

2 Tablespoons sugar

2 Eggs Beaten

1/4 Cup cooking oil (canola)

Mix all ingredients except the oil. Heat oil in a deep 10-12" skillet. Pour hot oil into mixture and stir. Pour mixture into skillet and bake 20 minutes or until brown on top in a 350-375 degree oven. This mixture can be used for corn sticks or muffins.


Grandma's Butter Milk Biscuits

3 Cups Freeman's Whole Wheat Self-Rising Flour

1/8-Teaspoon Baking Soda

1/2 Cup Crisco

1 1/2 Cups Butter Milk

Combine dry ingredients; cut Crisco into dry ingredients with a fork or pastry blender. Mix in buttermilk to a stiff dough consistency. Divide dough into three lumps and flour the dough balls. Roll out the dough to about 3/4" thick and cut using a biscuit cutter or drinking glass. Place on greased baking sheet and bake for 15 minutes or until brown in a 350 Degree oven. Makes about 12 biscuits.


In order to maintain the highest quality of the Freeman's Mill products that you have purchased, we HIGHLY RECOMMEND that you keep the Grits, Meal, and Flour Refrigerated or Frozen in order to preserve its freshness.

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Freeman's Mill, 518 Country Club Road, Statesboro, Ga. 30458, Phone: 912-852-9381
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