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Lindley Mills is Certified Organic

At Lindley Mills, our organic flour packaging bears the 100% Certified Organic seal as a symbol of transparency. As a Certified Organic facility, we undergo a yearly inspection through Oregon Tilth.

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Super Sprout™

Super Sprout™ is whole grain organic wheat that has been sprouted and milled into flour for baking. Sprouting greatly enhances the nutritional aspects and digestibility of wheat, making it a preferred option for health-conscious home and artisan bakers.  READ MORE

Local NC Flour Organic

100% Organic Stoneground Corn Grits

We are now offering our famous 100% Organic Old-Fashioned Stoneground Yellow Corn Grits! For more than 35 years, we have been milling these coarsely-ground grits for chefs who want a taste of a true southern ingredient in their creations. We are finally able to offer our grits in 2 lb. packages, shipped directly to your door.  Learn more >>

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2 cups chicken broth

1 cup milk

½ cup Lindley Mills Stoneground, Old Fashioned Yellow Corn Grits

¼ tsp salt

1 cup shredded cheddar cheese


Sautéed Shrimp:

1 cup diced bacon

1 pound medium shrimp, peeled and deveined

¾ cup chopped green pepper

¾ cup chopped red pepper

½ cup chopped onion 2 tsp (or to taste) hot pepper sauce Sliced green onions, bacon, and extra cheddar cheese for garnish



To prepare grits, bring chicken broth and milk to a boil in a large saucepan.

Stir in Lindley Mills Stoneground, Old Fashioned Yellow Corn Grits and salt and return to a boil. Continue to stir grits as needed until they are thick, about 25 minutes.

Once grits are cooked, stir in cheddar cheese and keep warm.

To prepare shrimp, cook bacon in a skillet or the microwave until crisp. Reserve 2 tablespoons of bacon fat to cook the shrimp in.

In a skillet or saucepan add your bacon fat, shrimp, red and green peppers, and onion. Cook until vegetables are tender and shrimp are pink. Add hot pepper sauce if desired.

Serve shrimp mixture over warm cheese grits garnished with green onions, cheddar