Creamy Grits

Posted on August 13, 2012 by William Brockenbrough

The recipe included with Woodson’s Mill All Natural Grits can really be viewed as a starting point for all that is possible when cooking with grits. Every chef has her individual take on how to prepare the best grits. Some use broth, others add milk or cream. We have found that the best way to get truly creamy grits is to use milk during the cooking process. For really creamy stone ground grits, use 3 parts milk to 1 part grits. Or, choose the middle-ground and use 1 ½ parts milk and 1 ½ parts water to 1 part grits. This foundation works whether you are cooking for breakfast, lunch, or supper.... Some of the finest dinner tables in the south serve creamy grits alongside anything and everything – not just shrimp. If you are not a grits aficionado or have had a bad experience with them, try using milk to bring out their creamy texture and find out what you have been missing. And, if you have a unique recipe for Woodson’s Mill All Natural Grits, please share it with us.  In the meantime try this recipe for creamy grits by cooking your grits with milk.  

Posted in grits, recipes

Grinding at Woodson’s Mill

Posted on August 06, 2012 by William Brockenbrough

Every visit to Woodson’s Mill is a unique experience, but grinding days are a special time when the 200-year-old building really comes to life. We grind as often as possible to insure that our stone-ground, all-natural meals and flour are perfectly fresh. And, we try to coordinate our grinding schedule with days we are open so that visitors can see their grits, cornmeal, and flour made right before their eyes.

We will be grinding at Woodson’s Mill this Saturday, August 11. The best time to see the mill in action is mid-morning, around 11 o’clock, or mid-afternoon, around 2 o’clock. Come watch as fresh, local corn and wheat are ground into quality grits, cornmeal and flour – the same way they have been since 1794.

For regular updates about what’s going on at Woodson’s Mill, including future grinding dates, sign up for our newsletter on our home page, or check our Facebook page. All Woodson’s Mill freshly ground products are available for purchase Saturdays from 10 a.m. - 4:00 p.m. (except during winter months). Of course, they are also available 24/7 at

Posted in cornmeal, flour, grinding, grits

What we believe

Posted on June 17, 2012 by William Brockenbrough

Our philosophy is pretty simple.  We believe that great ingredients make great food.  Fresh, local, corn makes the best grits.  When you stone-grind them slowly in a water-powered mill with nothing else added, they get even better.  That’s why Woodson’s Mill meals and flours are made the same way they were in 1794.  Better for the planet.  Better for the grits.  Better for you.

Posted in grits, ingredients, philosophy