Visit the Mill


During the fair you can tour the mill and listen as millstones “sing” the unique song that the old-time millers used to determine timing and quality. You can purchase Ketner’s Water Ground Self-Rising cornmeal, and while you’re at it, get some of Ketner’s Grits, too!

How does the mill work?

Water from the Sequatchie River powers the turbine that moves the mill’s giant millstones. Each stone weighs between 3,500 and 4,000 pounds and measures 42 inches in diameter and 18-inches thick. They are cut from conglomerate rock formations that include a coarse grain and smooth white flint pebbles. Furrows are cut into the stones. The flats function to grind the corn, while the furrows provide the avenue through which the finished product is funneled.

To learn more about historic mills, visit the Society for the Preservation of Old Mills.

Visiting Year-Round

While Ketner's Mill is private property owned by the descendants of Alexander Ketner, we welcome the community to enjoy the mill grounds during daylight hours throughout the year. To help us preserve this piece of Sequatchie Valley heritage, please treat the area with respect:

  • No alcohol or fires
  • Leave the area clean; don’t leave any trash
  • Swimming in the Sequatchie River is dangerous and is done at the swimmer’s risk


No preservatives are added to our products. Store in refrigerator or freezer. 



Old-Fashioned Grits

Print Recipe


1 cup grits
2 cups water
1/2 tsp salt
1 tbs butter

Place one cup of stone-ground grits in a bowl, cover with 2 cups water, stir. The light bran will rise to the top. Carefully pour off the water and light bran reserving the grits in the bowl. Rinse again if desired. In a heavy-bottomed saucepan bring 3 cups of water, 1/2 teaspoon of salt and 1 tablespoon of butter to a boil. Stir in the grits. Boil for 1 minute then reduce the heat to low and simmer, covered, about 20 minutes. Stir occasionally until grits are thick and creamy. If too thick, add a little more water or some milk or cream. Serve hot, makes about four 1/2 cup servings.



Mother’s Cornmeal

Print Recipe


3 tablespoons butter
1/2 teaspoon salt
1 cup cornmeal
1 tablespoon granulated sugar
1/2 cup all-purpose flour
2 eggs
1 teaspoons baking powder
1 cup milk

Melt butter in a heavy iron skillet in oven while it is being preheated to 350°F. Combine cornmeal, flour, baking powder, salt and sugar in mixing bowl. Beat eggs; add milk and 2 tablespoons melted butter from skillet. Quickly stir milk mixture into cornmeal mixture. Pour batter into remaining butter in hot skillet. Bake 20 to 25 minutes. Serve hot with lots of butter.