Just outside our own quirky version of Bavaria in Helen, Ga (the only place in the world where you can get Authentic wursts and kraut served with a southern accent)  is the Nora Mill Granary. This 123 year old grist mill has continuously operated and furnished North Georgia with stone ground cornmeal, grits, and granary cereals for over a century.
It is definitely worth a day trip from Atlanta or the surrounding areas.

As for the goods, don’t expect the meals to taste like opening a bag of White Lily Cornmeal. The Nora Mill uses fresh dried corn and stone grinds it – giving the meal a fresher true corn flavor and a wetter texture – So be prepared to adjust your own family recipes when using their meal.

Cheesy Corn Sticks
With Poblano and Fresh Corn
Makes 12 Corn Sticks or 12 Corn Muffins
1 Large Egg
1/3 Cup Oil
2/3 Cup Buttermilk
1 Cup Nora Mills Self Rising Cornmeal
1 Cup Nora Mills Plain Yellow Cornmeal
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Poblano Pepper – Chopped Fine
1/2 Cup Fresh Raw Corn – Cut from the cob and chopped fine
2 Cups Grated White Cheddar
Dash Garlic Powder
2 Sets of Nifty Cast Iron “Ear of Corn Muffin” Tins
or – 1 (12) Hole Muffin Tin
Large Mixing Bowl

  • Preheat the oven to 500
  • Add the egg to the oil and beat until frothy
  • Add the oil and beat again until the mix become thickened
  • Add the buttermilk and beat once again until the mix is very thick
  • Add the meals (both) , salt and baking powder
  • Add the peppers and corn
  • Add the garlic powder to taste
  • Beat everything together until the batter looks like thick pancake batter – Add a little water if the batter gets too thick
  • Spray the tins with cooking spray
  • Pour the batter in the tins to 2/3 full
  • Sprinkle 1 Tablespoon of Cheddar on top of each prepared muffin batter
  • Bake at 500 for 15 minutes OR until the tops of the sticks are golden brown