The Olde Mill Inn Bed & Breakfast 

Historic Cumberland Gap, Tennessee


Let's get cooking!

Here are a few of the ones we make...easy!

Corn Bread

by Hester


Now I am the biggest cheater in cooking... so long as it tastes great!

We ground our first run of corn meal and I wanted to try it out...

Now the First thing you need before you start is "flour" which I did not check to see if I had any.  I did not - none to be found.  So I start digging in cupboards, as is everyone in the house, because they love cornbread and we have been waiting for this day for a long time.  I find a huge bag of Krustz Tm pancake mix.  Well that has flour and "stuff" in it so that should work?  And it does!  Nice thing about this recipie is that you can make as much or little as you need.

So here is my cheater for corn can add anything to this...

1 cup  The Olde Mill Inn Bed & Breakfast stone ground cornmeal (ours has a little more texture than the store stuff that is like dust...and who knows how old that stuff is right?)

2 cups Krustz pancake mix

2 cups (approx)  milk (sorry I don't measure so= add until pancake batter is thick)

1 stick melted butter or 1/4 oil

1/4 cup brown sugar

big squeeze of Honey

Mix, but don't over mix, and.put in greased pan ( 5x9 or muffin pans)

Now this is what I add to make it even better:

Breakfast:  add zest of one orange and juicee into the batter, then add a hand full of Crannberries (dried that I have put in a little water and nuked about 30 sec.onds to soften up)

Dinner:  add some fine diced onion, whole or cream corn, or whatever your tastebuds call for


Bake 350 until firm to touch and golden brown.  Brush on melted butter and honey.


Cornmeal Butter Cookies.

with Cranberries and Orange



3/4 cup butter, softened
3/4 cup white sugar
1 egg
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup dried Cranberries (put in microwave with 2 tablespoons water...nuke for about 30 seconds to soften up)
1 large orange zest


1. In a large bowl, blend butter and sugar until creamy. Add egg and beat well.
2. In another bowl, stir together flour, cornmeal, baking powder and salt; gradually add to butter mixture. Add vanilla and blend thoroughly. Stir in the optional raisins.
3. Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.
4. Roll out dough on well-floured board to 1/4 inch thickness. Cut with cookie cutters (2 1/2 inches in diameter) and place 1 inch apart on lightly greased cookie sheet.
5. Bake in 350 degree F (175 degrees C) oven for 10-12 minutes or until edges are golden. Store in airtight container.

Put dough on wax paper then roll into long log.  Refrigerate until stiff, then roll log in bright colors of big sugar. Slice thin and bake until golden around edge. 

Shrimp and Grits



Here is a link to a great video of how to make Here...


4 slices bacon, cut into 1/4-inch pieces
1/4 cup water
2 tablespoons heavy whipping cream
2 teaspoons lemon juice
1 dash Worcestershire sauce
4 cups water
2 tablespoons butter
1 teaspoon salt
1 cup white grits
1/2 cup shredded white Cheddar cheese
1 pound shrimp, peeled and deveined
1/2 teaspoon Cajun seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon minced jalapeno pepper
2 tablespoons minced green onion
3 cloves garlic, minced
1 tablespoon chopped fresh parsley


1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
2. Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
3. Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
4. Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
5. Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
6. Ladle grits into a bowl and top with shrimp and sauce.

YYUUUUMMMY even for a non- grit eater!

Upside Down Pancake

bake at 350 about 45 min to hour


This is a simple but yummy morning treat....super easy to make - a one bowl, one pan thing.

you will need Kruzty Pancake mix (Of course :) ).  2 cans of pie filling (for reg. cake pan size pan)..... you can make as big or small as you like....  1 cup of brown sugar, and any left over fruit you might have.  Mix all fruit - I love to add some blue berries to any of them and brown sugar together. Pour in your pan....

now mix in the same bowl...about 3 cups of pancake mix, 1/2 cup brown sugar, 1/4 cup oil, a cap of vanilla and add enough water to make cake batter thick...pour thin layer over fruit - bake until golden brown and not doughy.  Cool a little, and then cut and flip over on to plate.

top with cool whip if you want - eat hot or cold.