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stack of pancakes in a cast iron skillet

4 Recipes from the Old Mill in Pigeon Forge to Make at Home

When you wish you could be at the Old Mill in Pigeon Forge having a delicious meal, you should try to make some of their best foods at home! We’ve rounded up a few favorite dishes you can recreate at home to feel like you’re eating in the Smokies. Check out these 4 recipes from the Old Mill in Pigeon Forge you can make at home:

1. Old Fashioned Pancakes

stack of pancakesThe Old Mill’s old fashioned pancakes are the perfect thing to make for breakfast!

Prep time: 10 mins
Cook time: 3 mins
Total time: 12 mins
Yields: 8 pancakes


  • 1 cup The Old Mill Buttermilk Pancake Mix
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 tablespoon vegetable oil


1. Heat a pancake griddle to medium-hot, about 375 degrees. Lightly grease with oil or butter.
2. Place the mix in a large bowl, and stir in the egg, buttermilk, and oil until ingredients just come together and are smooth. Pour less than 1/4 cup batter per pancake onto the griddle, and cook until bubbles form, then flip to cook on the other side, cooking until golden brown, about 1 to 1 1/2 minutes per side

2. Country Fried Steak

country fried steak with gravy and mashed potatoesCountry fried steak is a true southern dish you can easily make at home when you want some comfort food!

Prep time: 25
Cook time: 8
Total time: 33
Yields: 6 servings


  • 1 1/2 pounds beef bottom round, trimmed
  • Salt and freshly ground pepper
  • 1 1/2 cups The Old Mill Fried Chicken Breading
  • 2 large eggs, beaten
  • 1/2 cup vegetable oil


1. Slice the beef, with the grain, into 1/2-inch-thick slices. Season each slice on both sides lightly with salt and pepper.
2. Place The Old Mill Fried Chicken Breading in a shallow dish. Place eggs in another shallow dish. Have a large sheet of wax paper and a meat tenderizing mallet ready.
3. Working with one at a time, dredge meat slices on both sides in breading and transfer to a sheet of wax paper. Tenderize the meat with a meat mallet until slices are 1/4-inch thick. Dredge again in breading, dip in egg and allow excess to drip back into dish; dredge again in breading. Place on a plate and let sit 10 to 15 minutes before cooking.
4. Cover the bottom of a 12-inch cast iron skillet with vegetable oil; heat over medium-high heat until simmering. Add the meat, in batches, without overcrowding the pan. Cook until golden brown on each side, about 4 minutes per side.

3. 5 Cheese Grits

cheese gritsCheese grits are a staple in any southern meal. Try these 5 cheese grits from the Old Mill!

Prep time: 50 mins
Cook time: 15 mins

Total time: 1 hour 5 mins
Yields: 6 servings


  • 4 cups milk
  • 1 cup The Old Mill Yellow Grits
  • 4 Tbsp. butter
  • 1 cup (4 oz.) shredded cheddar cheese
  • ½ cup (2 oz.) shredded gouda cheese
  • ½ cup (2 oz.) shredded Gruyere cheese
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1 large egg
  • ½ tsp. freshly ground black pepper
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp. chopped fresh chives


1. Heat oven to 350 degrees F. Bring milk to a simmer in medium saucepan over medium high heat; gradually whisk in grits. Reduce heat to low and cook, stirring often, 10 minutes or until thickened and grits are done. Remove from heat; whisk in butter, cheddar, gouda, Gruyere, and mozzarella until butter and cheese melt. Whisk in egg and pepper until combined.
2. Pour grits into a buttered 2 quart baking dish. Top with parmesan and bake 35 minutes or until done.

4. Fresh Orange Cake

orange cake

You want a decadent dessert to go with your southern meal. This fresh orange cake is the perfect thing for dessert!

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hour 5 mins
Yields: 12 servings



  • Solid vegetable shortening and flour for greasing the pan
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, separated
  • 1 large orange
  • Up to 1 cup carton orange juice
  • 3 cups sifted The Old Mill Self-Rising Flour


  • 1 cup confectioners’ sugar, sifted
  • 2 tablespoons orange juice
  • 1/2 teaspoon reserved orange zest

1. Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan with solid vegetable shortening and flour, and set aside.
2. Place the butter in a large bowl and beat with an electric mixer on low speed until soft. While the mixer is running, gradually add the sugar, and beat until the mixture is creamy, 1 to 2 minutes. Turn off the mixer and separate the eggs. Set aside the egg whites.
3. Add the egg yolks to the butter and sugar mixture, one at a time, and beat on medium-low until well combined before adding the next yolk. Scrape down the sides of the bowl with a rubber spatula. Set aside.
4. Zest the orange, and add 1 teaspoon of the zest to the butter and sugar mixture. Reserve 1/2 teaspoon or more zest for the glaze. Cut the orange in half, and juice the orange into a measuring cup. Add enough more carton orange juice to measure 1 cup. Alternatively add the sifted flour and orange juice to the mixing bowl, beating on low speed until combined and smooth, 1 minute. Set aside.
5. With clean beaters, beat the egg whites on high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Turn the beaten whites on top of the batter, and with the rubber spatula, fold the whites into the batter until the batter is smooth. Turn the batter into the prepared pan, and place the pan in the oven.
6. Bake until the top of the cake springs back when lightly pressed, about 38 to 42 minutes. Remove the pan from the oven, and place the pan on a wire rack to cool 15 minutes.
Meanwhile, prepare the glaze. Place the sifted confectioners’ sugar in a small bowl. Whisk in the orange juice and zest until smooth. Set aside.
7. Run a knife around the edges of the cake pan. Give the pan a good shake to loosen it, then invert it once and then again so that it rests right-side up on the rack. Poke holes in the top of the cake with a long wooden skewer or chopstick. Carefully spoon the glaze over the top of the cake, letting it soak into the cake before adding more. Let the cake rest 1 hour, then slice and serve.

Now you can make a whole meal with these delicious recipes from the Old Mill in Pigeon Forge! When you’re ready to come back and enjoy the food you can get in the Smokies, stay with us! Look through our Smoky Mountain cabins and book one for your next trip!