Grammy's Southern Cornbread

2 cups Smith's Self-Rising Corn Meal
1 1/2 cups buttermilk
4 tbsp vegetable oil, divided
1 egg

Heat Oven to 400 F. Grease a well- seasoned skillet with 2 tablespoons vegetable oil and heat in oven. Leave any extra oil in the skillet.

Mix together cornmeal, buttermilk,egg,and 2 tablespoons of oil. Pour mixture into hot skillet, batter will sizzle.

Place on bottom rack of oven and cook for about 20 minutes (look for edges around pan to turn brown). Move to top oven rack and cook for 5 minutes more untill top is golden brown.

Also available at the mill:

TOURS NOW AVAILABLE!

Visit us at 197 Lakeside Road, Anderson, SC 29625 or call 864-261-9728.

In the News! Watch a Storyteller video of the Mill! Click Here.

New: Watch a video of us resurfacing the stones in the Mill! Click Here.

For a list of locations where our product is available, click HERE. (Opens in a .pdf document)

Hurricane Creek 1825-1958

Anderson-Clemson Hwy. 1958-1990

Lakeside Road 1990-Present

A little about us:

Milling has been in the Smith family for years. Born in Double Springs, Smith's great-great Grandfather, John Smith, landed in Jamestown, Virginia, and reportedly opened the first grist mill in the State. The profession passed from father to son until the present day Benji, Todd, and Tyler. At some time or another, every family member has worked at the mill.

The mill operated by water power (left photo above) until 1958 when Smith moved it to Hwy 76 (center photo above) to make way for the filling of Lake Hartwell. When destroyed by fire in 1990, the mill moved to the Denver community (right photo above) where it is currently operating.

To make good corn meal, the corn must be ground using stones. It is slower, but the texture, and therefore, the meal, is much better when corn is "stone ground". With generations of experience behind Smith Bros Milling and Feed, you are guaranteed the best quality!

George W. Smith

Virgil Smith, Sr.