MHM Recipes
MHM Recipes
Rosemary Garlic Parmesan Popcorn
Ingredients List
4 tbsp butter
1 clove garlic
1 tsp fresh rosemary, minced
3 tbsp canola oil
1/3 cup Marsh Hen Mill Indigo Popcorn
½ cup freshly grated Parmesan cheese
Salt to taste
Directions
In a small saucepan, melt the butter over medium-low heat. Stir in the garlic and fresh rosemary. Cook for 1-2 minutes, until the garlic is lightly browned. Remove from heat and set aside.
Add the oil to a heavy-bottomed pot over medium-high heat. Add a few kernels and when one or more of the kernels pop, add the remaining kernels in an even layer and cover.
Gently shake the pot over the heat to prevent the kernels from burning. Shake until most have popped and turn off the heat. Keep the lid slightly ajar so the steam can escape. When the popcorn is done popping, remove the pan and pour the popcorn into a large bowl.
Add the garlic and rosemary mixture. Gently toss and sprinkle Parmesan cheese over the mixture.
MHM Recipes
Ingredients List
For the Butternut Squash:
1 butternut squash (1 1/2-pound) peeled and 3/4-inch diced
2 tablespoons olive oil
1 tablespoon pure maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Maple Dijon Dressing and Serving:
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon orange juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
1/2 cup dried cranberries
1/2 cup toasted walnut halves, chopped
For the Kale and Freekeh:
2 1/2 cups water
1 teaspoon kosher salt divided
1 cup uncooked Marsh Hen Mill Freekeh
1 tablespoon extra virgin olive oil
8 cups chopped kale tough stems removed (about 7 ounces)
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes (optional if you like heat)
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan, then drizzle with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper.
Toss to coat, then roast the squash for 15 to 20 minutes, turning once, until tender.
Bring 2 1/4 cups water and 1/2 teaspoon salt to a boil.
Add freekeh, cover, and reduce heat to medium-low. Simmer until all liquid is absorbed, about 30-40 minutes.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
In a large sauté pan, heat 1 tablespoon olive oil over medium heat, then add the kale.
Cook and stir until wilted, about 5 minutes. If all of the kale will not fit in your sauté pan, add it slowly as it cooks down.
Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 additional minute.
Make the dressing: Whisk together the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and pepper until combined. While whisking, slowly pour in the olive oil and continue stirring until well incorporated. (Alternatively, you can shake all of the ingredients together in a mason jar. Pick this way, its more fun.)
Assemble the salad: Stir the freekeh, butternut squash, cranberries, and walnuts into the skillet with the kale. Pour enough of the dressing to nicely moisten the mixture over the top, toss gently to coat. Transfer to serving plates and drizzle a little more dressing over the top. Serve warm or at room temperature.
Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.
MHM Recipes
Adapted from Alice Waters, The Art of Simple Food
Ingredients List
¼ cup olive oil
1 onion, diced
1 carrot, diced
1 tsp coriander
1 tsp cumin
1 tsp smoked paprika
¼ tsp tumeric
¼ tsp chili flakes
Salt and pepper
10 sprigs cilantro, chopped
1 cauliflower chopped
3 cups duck or chicken broth
3 cups water
Yogurt, optional
1-2 cups Marsh Hen Mill Farro, cooked
Directions
Warm olive oil in a large, heavy bottomed pot over medium heat.
Add the onion, carrot and spices and cook until softened stirring often.
Add Cilantro, cauliflower, broth and water. Bring soup to a boil, stirring occasionally.
Reduce the heat to a simmer and cook until the cauliflower is tender.
Stir in the farro and serve warm. Top with yogurt.
MHM Recipes
Ingredients List
For the Salad:
1 cup uncooked Marsh Hen Mill Farro
2 c. vegetable broth
1/4 teaspoon kosher salt
1 large cucumber seeded and finely diced
3/4 cup jarred roasted red peppers drained and finely diced
1 pint cherry tomatoes halved
1 cup frozen petite peas thawed
1/2 cup finely chopped fresh parsley
1/2 cup crumbled feta cheese
For the Italian Vinaigrette Dressing:
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Directions
In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf.
Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains (30-40 minutes).
When farro is cooked, transfer to a large bowl to cool.
While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended.
Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
Add all of the remaining ingredients to the bowl except for the feta: cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat.
Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste.
Serve cold or at room temperature. Store leftovers in the refrigerator for up to 3 days. If you won’t be eating all the salad right away, reserve some of the dressing to moisten and revive the leftovers. If you do use all of it, you can also brighten the leftovers up with a squeeze of fresh lemon juice.
You may want to add an ingredient ( such as olives), or leave one out (possibly the peas). Experiment till you find your favorite combination.
MHM Recipes
Ingredients List
For the Salad:
1 cup Marsh Hen Mill Farro
2 cup vegetable broth
1 1/2 teaspoon kosher salt
1 Bay leaf
1 Large shallot, very thinly sliced
1/3 cup extra virgin olive oil
2 cups lightly packed arugula
1 Green apple, chopped
1/2 cup shaved parmesan cheese
1/4 cup freshly chopped basil
1/8 cup freshly chopped parsley
1/4 cup toasted pecans, roughly chopped
For the Dressing:
Cooled oil from the shallots
3 tablespoon apple cider vinegar
1 tablespoon dijon mustard
2 teaspoon honey
Freshly ground black pepper
Salt
Directions
In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf.
Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains (about 30-40 minutes).
When farro is cooked, transfer to a large bowl to cool.
While farro is cooking, in a small saucepan over medium heat, combine oil and shallots.
When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp(15 to 20 minutes).
Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.
MHM Recipes
Ingredients List
1/4 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
4 fresh bay leaves
2 cups Marsh Hen Mill Polenta
1 to 2 cups freshly grated Grana Padano or Parmigiano-Reggiano
Up to 1 stick unsalted butter, softened (optional, but nice when you want a richer polenta)
Directions
In a medium Dutch oven, combine 10 cups cold water, the olive oil, salt, and bay leaves.
Put the Polenta in a spouted measuring cup for easy pouring.
With the heat still off, whisk the water with one hand and pour in the polenta in a thin stream.
Keep whisking until all of the polenta is incorporated and the mixture is smooth.
Turn the heat to medium low, and gently bring the polenta to a simmer, whisking frequently, making sure to get the bottom and sides of the pan.
Once the polenta is simmering and thickening, switch to stirring with a wooden spoon.
When the polenta is boiling and has become very thick, adjust the heat so just a few bubbles perk to the surface, and cover the pot with the lid ajar.
Cook, stirring frequently, making sure to get in the corners and bottom so the polenta doesn't burn, until the polenta is glossy and pulls away from the sides of the pan, about 20 to 25 minutes from the time it began to simmer.
To finish the polenta, remove the pot from eat and vigorously beat in the grated cheese. Start with 1 cup, and add up to 2, depending on your taste.
If using butter, beat it in a few tablespoons at a time incorporating it completely before adding more.
Discard bay leaves. Polenta will retain its heat for up to 30 minutes.
If you want to chill the polenta to fry or grill it, cover it with plastic wrap to keep a crust from forming.
Cold polenta will keep in the refrigerator in plastic wrap for a week and in the freezer for 2 months.
MHM Recipes
Ingredients List
2 cups Marsh Hen Mill Cornmeal
1 egg
1 cup buttermilk (can sub milk)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup bacon grease (can sub butter)
For the Chili:
3-4 cups of your favorite chili
2 cups shredded cheese
Preheat the oven to 425 degrees F.
Grease a large (10 inch) cast iron pan and get ready for making the ultimate comfort food!
Directions
STEP 1: Mix ItMix all of the dry ingredients together in one bowl. Whisk all the wet ingredients together in a separate bowl. Pour the wet mixture into the dry mixture and stir it up just until it's all combined; don't over-mix!
STEP 2: Build Your chili cornbread beautySpread about half of your cornbread mixture into the bottom of your greased pan. Add all of your leftover chili, then generously sprinkle the shredded cheese over the chili. Top with the remaining cornbread mixture, spreading it almost to the edges of the pan. I like to not cover the top completely so that delicious bits of chili peek out from the edge, hinting at the gloriousness hiding below the surface.
STEP 3: Bake It, Plate It, Eat ItStick your glorious pan of comforty goodness in the oven (which you have preheated to 425 F). Bake for 20 minutes, then check to see if the cornbread is done by sticking a toothpick down the center. If it comes out clean, you're ready to eat! If it comes out with cornbread goo, set the timer for another five minutes and check again. Depending on the moisture of your chili, your cooking time will change.
If you use a different size cast iron or want to make this in a baking pan you may have to adjust the amount of cornbread and chili To fit the dimensions of your chosen implements.
MHM Recipes
Sea Island Blue Cornmeal Pancakes
Ingredients List
¾ cup Sea Island Blue Cornmeal
1 cup boiling water
1 tsp salt
1 tbsp white sugar
½ cup milk
1 beaten egg
2 tbsp of butter
¾ cup unbleached all purpose flour
2 tsp baking powder
Directions
In a medium bowl mix the Sea Island Blue Cornmeal, salt and sugar. Stir in the boiling water and combine well. Cover and let stand.
Combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture.
Combine the flour and baking powder. Stir into the mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly, but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter.
Use about 2 tbsp of batter for each pancake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. Serve immediately.
MHM Recipes
Instapot/Pressure Cooker Sea Island Red Peas
Ingredients List
4 cups Vegetable Stock (you can replace some or all or this with an equal amount of rough chopped tomatoes)
1 cup Marsh Hen Mill Sea Island Red Peas
1/2 Cup rough chopped tomatoes
2 ounces bacon, cut into 1/4-inch strips
1 small garlic clove
Combine all the ingredients except the salt in the pressure
2 fresh bay leaves (optional)
5 thyme sprigs (optional)
Kosher salt
Directions
Soak peas overnight, then drain and rinse.
Combine all the ingredients in the pressure cooker except for the salt.
Lock the Lid and cook on High for 15 minutes (increase time slightly if you like your beans a bit softer)
Let sit for 10 additional minutes before carefully releasing steam.
Drain the peas saving 1/2 cup of the cooking liquid and discard garlic, bay leaves and thyme sprigs.
Season with salt and serve.
Serves 4 as a side.
MHM Recipes
Black-eyed peas, simmered with a ham bone, are a traditional New Year's Day meal.
Prep Time 10 minutesCook Time 2 hoursTotal Time 2 hours 10 minutesServings 6 servings
Ingredients List
1 pound dried black-eyed peas
1 ham bone, ham hock or ham seasoning packet
salt
Directions
Wash the dried beans and sort through them, removing any sediment.
Place the beans in a pot and cover with water. Soak overnight.
Prior to cooking, drain and rinse the beans.
Return beans to pot and cover with water. Add a ham bone, ham hock, fatback or other pork for flavoring.
Season with salt and pepper, about 1 teaspoon each.
Bring beans to a boil, then reduce heat. Simmer covered for 1 ½ to 2 hours, until beans are tender.
MHM Recipes
Ingredients List
1 cup uncooked Marsh Hen Mill Carolina Gold Rice Middlins
4 tablespoons vanilla extract
6 cups cold water
2 cinnamon stick
1/4 cup piloncillo (unrefined Mexican sugar)
1/2 cup evaporated milk
Up to a 1/2 cup sweetened condensed milk (as needed)
Directions
Put rice, 1/2 the vanilla extract, 4 cups of water, both cinnamon sticks, and grated piloncillo into a container and let steep overnight or longer in the fridge.
Then, put in a blender and blend for up to three minutes.
Pour through a fine mesh strainer
Add the rest of the remaining ingredients (2 cups water, 2 tablespoons vanilla, 1/2 cup evaporated milk) and add sweetened condensed milk to sweeten, up to 1/2 a cup.
Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.
MHM Recipes
Ingredients List
1 Cup Marsh Hen Mill Carolina Gold Rice
1.5 cups Water, Stock, or broth
Directions
Place rice and water in a pot and bring to a boil.
Stir and Cover.
Reduce heat to low and cook for 15 minutes.
Remove from heat and let sit for 15 more minutes.
Do not remove the lid during this time.
Fluff with a fork and serve.
For extra flavor sauté chopped onion and bell pepper in bacon drippings until tender. Add to rice after 30 minutes.
Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.
MHM Recipes
Gluten Free Snickerdoodle Cookies
Ingredients List
1 Cup Unsalted Butter
1 ½ cups White Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 ¾ Cups Marsh Hen Mill Carolina Gold Rice Flour
1 ½ teaspoon Cream of Tartar
½ teaspoon Baking Soda
¾ teaspoon Salt
Cinnamon-Sugar Mixture
¼ cup White Sugar
1 ½ Tablespoons Cinnamon
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter. This will take about 10 minutes. Stop and scrape the sides of the bowl every couple of minutes. You are looking for very fluffy consistency.
Now add white sugar. Mix until fully incorporated. 2 minutes.
Scrape the bowl and add the eggs and vanilla. Mix for another 2 minutes. The mixer should look light and fluffy.
By hand with a spatula, stir in Carolina Gold Rice Flour, Cream of Tartar, Baking Soda, and Salt. Stir just until it is combined. Do not over stir.
Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.
In a small bowl, mix the white sugar and cinnamon together
After 30 minutes rest, roll the dough into small balls, then roll in the cinnamon sugar. Place it on a cookie sheet with parchment paper, so they won’t stick.
Bake in the oven for 10 to 12 minutes. Start with 10 minutes and add time if necessary.
Let the cookie sheet cool for a few minutes before removing the cookies to a cooling rack.
MHM Recipes
Charleston Gold Brown Rice with Roasted Sweet Potatoes & Maple Pecan Sauce
Ingredients List
1 cup Marsh Hen Mill Charleston Gold Brown Rice
2 cups water or vegetable broth
1 large sweet potato, peeled and diced
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup maple syrup
1/4 cup toasted pecans, chopped
1 tablespoon apple cider vinegar
1/2 teaspoon ground cinnamon
Fresh parsley for garnish (optional)
Directions
Cook the Rice:
In a medium pot, bring 2 cups of water (or vegetable broth) to a boil. Add the Charleston Gold Brown Rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them in an even layer on a baking sheet.
Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through.
Make the Maple Pecan Sauce:
In a small saucepan over medium heat, combine maple syrup, apple cider vinegar, cinnamon, and a pinch of salt. Stir frequently and bring to a simmer.
Cook for 2-3 minutes until the sauce thickens slightly.
Stir in the toasted pecans and remove from heat.
Assemble: In a large serving bowl, combine the cooked Charleston Gold Brown Rice and roasted sweet potatoes. Drizzle the maple-pecan sauce over the top and toss gently to combine.
Garnish (Optional): Sprinkle with fresh parsley for a pop of color and added freshness.
Serve & Enjoy! This dish is perfect as a main for a cozy meal or as a side to accompany grilled meats.
MHM Recipes
Ingredients List
1 cup Marsh Hen Mill brown rice
6 cups water
Salt, soy sauce or other desired seasonings, to taste
Directions
Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse the rice in a fine mesh colander under running water to remove excess starch.
Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes.
Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.
MHM Recipes
Chef Kardea Brown's Creamy Southern Grits
The ultimate Southern comfort food made easy with rich, creamy grits that never fail. This recipe comes straight from Instagram, where we shared our go-to method using old fashioned Marsh Hen Mill grits. Watch the full recipe reel and see how it’s done.
Fail proof creamy Southern grits!!! All you need is water, heavy cream, salt to taste, butter 🧈 and lots of it 😅 and old fashioned grits (I only use @marshhenmill). Make sure you cover the grits but whisk every 3 to 4 mins. It only takes 45 mins to make the best grits you’ve ever tasted in your life 😁🤗
MHM Recipes
Ingredients List
3 cups water
1 cup Marsh Hen Mill White Grits
1 1/2 cups half and half
Salt to taste
Dollop of butter
Handful of finally chopped tomatoes and onions
1 pound peeled shrimp
1/2 cup white wine
Directions
Bring water to a boil and add grits slowly.
Cover and reduce heat to low, stirring occasionally as grits thicken.
Add half-and-half and continue to cook for one hour, stirring occasionally.
Shrimp Gravy: Put dollop of butter in frying pan. Sauté tomatoes and onions over medium high heat until they begin to caramelize.
Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink.
Splash in 1/2 cup white wine and continue to stir until shrimp are done and wine has reduced.
Plate grits. Pour shrimp and gravy over grits and serve.
MHM Recipes
Ingredients List
1 Cup Marsh Hen Mill Stone Ground Grits (any variety)
4 Cups Water
Salt and Butter to taste
Directions
Bring water to a rapid boil in a heavy saucepan (you may start with 3 cups of water and add the 4th as needed while cooking — this may reduce cook time, but will require a closer eye and more stirring).
Add salt and butter.
Add grits and stir well until water boils again.
Reduce heat to a simmer, cover and continue cooking for about 25 minutes, stirring often and adding water if needed.
Add additional salt and butter to taste.
Will yield about 4 cups of cooked grits.
Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.
MHM Recipes
Want to add a little bang to your popcorn game? Growing up in Maryland, Chesapeake bay spice was put on everything…and I do mean everything! Change up your popcorn game with this simple spin on my favorite zesty popcorn seasoning.
Ingredients List
Salt
Cayenne pepper
Celery salt
Smoked paprika
Dry Mustard
allspice
White pepper
Pinch white sugar
Directions
Combine all your spices and set aside
Put 1.5 Tbsp oil into a deep-sided saute pan with a lid
Heat oil on medium heat for about 4 minutes.
Put one single corn kernel in the skillet and wait for it to pop.
Once the kernel pops, the pan is hot enough to add the rest of the kernels.
Turn down the heat to medium-low and add your popcorn. Place lid on pan
With the lid on, gently shake and stir your popcorn so that it doesn’t burn
When the popcorn begins popping, turn off heat and continue to stir.
Once popcorn has finished popping, remove the lid & add seasoning while still hot & moist.
Stir gently to incorporate.
Put in a bowl, garnish with chopped scallion & enjoy!
Recipe courtesy of Charleston Chef Service.
MHM Recipes
Mini Johnny Cakes with Chow Chow Relish and Avocado Crema
Ingredients List
Johnny Cakes:
1 cup Marsh Hen Mill Johnny Cake mix
1 cup water
1/4 cup buttermilk
1/2 tsp baking soda
Bacon drippings (or substitute with butter or other oil/fat) for frying
Chow Chow Relish:
1 cup green cabbage, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 cup yellow onion, finely chopped
1/2 cup white vinegar
1/4 cup sugar
1 tsp salt
Avocado Crema:
2 ripe avocados
1/2 cup sour cream
2 tbsp lime juice
Salt and pepper to taste
Directions
Chow Chow:
In a medium bowl, combine the cabbage, red bell pepper, and yellow onion.
In a small saucepan, combine the vinegar, sugar, and salt. Bring to a boil, stirring until the sugar dissolves.
Pour the hot vinegar mixture over the vegetable mixture, stirring to combine.
Cover and refrigerate for at least 1 hour.
Avocado Crema:
In a medium bowl, mash the avocados with a fork until smooth.
Stir in the sour cream and lime juice until well combined.
Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Johnny Cakes:
In a medium bowl, combine the Marsh Hen Mill Johnny Cake mix, water, buttermilk, sugar, and baking soda. Stir until well mixed.
Heat a large skillet or griddle over medium heat and add bacon drippings (or your choice of oil/fat).
Drop batter by tablespoonfuls onto the skillet, spreading slightly to form small cakes. Just like you would make pancakes.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
Transfer to a plate and keep warm. Repeat with the remaining batter.
It’s time to assemble! Now, place a spoonful of chow chow relish on top of each mini johnny cake, drizzle each generously with avocado crema. Serve immediately and enjoy!
About the Author
Chef Jake White is the owner of Charleston Chef Service, LLC, a private chef service based in Charleston, SC. Renowned for his unique culinary approach called 'Farmentation,' Jake combines the best of farm-to-table ingredients with thoughtfully curated ferments. With years of experience in the hospitality industry and a passion for innovative cuisine, Chef Jake White is dedicated to highlighting local and sustainable ingredients in his creations.
Showing 20/39
Your Table Creations
by ColoredByte on Aug 25 2025
by: Blake Langdon
Ingredients
1/4 cup Freekeh
1/4 cup steel cut oats
1/4 cup rolled oats
1/4 cup raisins
1/4 cup chopped walnuts
1/8 tsp salt
up to 2 Tbs honey or pure maple syrup
1 1/4 cup milk or milk substitute
Directions
Combine all ingredients and mix well. Leave in the refrigerator overnight. In the morning, give it a good stir. Top with fresh fruit, frozen wild blueberries, or simply eat it hunched over the sink straight out of the bowl. A fast, filling breakfast that will keep you full till...
by ColoredByte on Aug 25 2025
by: Morgan Lytle
Ingredients
3/4 Cup Water
1/8 Tsp Salt
1/4 Cup Unicorn Grits
6 Tbs Butter, cubed
3/4 Cup Sugar
2 Tbs All-Purpose Flour
3 Large Eggs
1/4 Cup Buttermilk
1 Tsp Vanilla
Pastry for single crust pie
Directions
Heat oven to 325°. In medium saucepan stir together water, salt and grits. Once they come to a boil lower temp and cook roughly 10 minutes or until thickened. Add butter and stir until melted. Remove from heat and cool.
In a small bowl whisk all remaining ingredients together. Slowly stir into cooled grits.
Roll out pastry for 9" pie pan. Transfer to pie pan, trim pastry 1/2" from edge of pan and flute the edges. Add filling. Bake for 35 to 40 minutes or until center is set. Serve warm or cool.
by ColoredByte on Aug 25 2025
by: Marilyn Tarpy
Ingredients
1 cup Marsh Hen Mill GRITS – your choice of the type
4 cups water
1 tsp salt
8 TB unsalted Butter
3 eggs, separated
2 egg whites
¾ cup milk (or cream and water)
1 cup grated cheese
¼ tsp cream of tartar
Butter & powdered parmesan cheese for soufflé dish
Directions
Boil water and add grits and salt and cook according to directions here. Add butter. In a bowl, beat egg yolks. Add milk and beat well. Add grits, grated cheese and beat well. Sprinkle a dash of salt on egg whites and beat until foamy. Add tartar and beat until stiff. Fold egg whites into grits mixture. Pour into a well buttered and “cheesed” soufflé dish. Cook at 350 deg about 45 min – 1 hour. Serve immediately.
by ColoredByte on Aug 25 2025
by: Nancy and Ashley Griffin
Ingredients
2 ripe bananas
2 eggs
1/3 cup coconut oil
1 and 3/4 cups of organic pumpkin (or 1 can)
1/2 cup buckwheat honey
1/2 cup coconut sugar (or regular sugar)
2 and 1/2 cups Geechie Boy Mill Jimmy Red cornmeal
1 TBS baking soda and powder
1/2 tsp. salt like Jacobsen
2 tsp. cardamom
2 tsp. cinnamon
good quality chocolate chips (like Valhorna)
Directions
Combine bananas, coconut oil, eggs and pumpkin until smooth. Add all other ingredients and stir until just blended. Bake in a loaf pan for 60 minutes at 360 degrees or until just done (a toothpick comes out clean).
Serve with love!
Smokey Mountain Lemon Chess Pie
by ColoredByte on Aug 25 2025
by: Ted and JimServings: 8 | Prep time: 30 minutes | Total time: 90 minutesFor 9” Pie, 10” Pie or Deep Dish
Ingredients:
2 cups sugar
½ cup butter
5 eggs
1 cup milk
1 TBSP. flour
1 TBSP. Marsh Hen Mill’s Yellow Cornmeal
¼ cup fresh lemon juice
Grated rind of 3 large lemons
1 unbaked 9 inch pie shell
3 cups sugar
¾ cup butter
8 eggs
1 ½ cup milk
1 ½ TBSP flour
1 ½ TBSP. Marsh Hen Mill’s Yellow Cornmeal
3 oz. fresh lemon juice
Grated rind of 4 large lemons
1 unbaked 10 inch pie shell
Directions
Preheat oven to 350 degrees with rack in the top third of the oven.
Cream sugar and butter, add eggs and milk, beat well. Then add flour, cornmeal, lemon juice and grated lemon rind. Don’t be surprised when the lemon juice makes the mixture look curdled. It will be fine when it bakes.
Pour mixture in the pan, baking at 350 until done, 45 minutes to 1 hour. It should be only slightly jiggly in the middle and a knife inserted should come out clean.
Remove from oven and cool on rack. This can be served when slightly warm but is best when it has time to cool. This can be made in advance.
by ColoredByte on Aug 25 2025
by: Carlton Adams
Ingredients
2 eggs, lightly beaten
1 cup plain yogurt
1/4 cup melted butter, cooled
1 cup Marsh Hen cornmeal
1 tsp each salt and baking powder
1/2 tsp baking soda
I cup grated Monterey Jack Cheese
1 cup canned cream- styled corn
1/2 cup minced scallions, about 4
1 4oz can chopped green chiles
Directions
Heat oven to 400 degrees. Whisk together eggs, yogurt, and butter in a medium bowl. Add dry ingredients and mix until well blended. Add remain ingredients and mix well. Pour into hot 1O inch cast iron skillet which 2 tbsp butter has been melted! Bake 40 minutes.
Singing the Blues / Go Blues!! Cornbread
by ColoredByte on Aug 25 2025
by: Karl KischkelCornbread Recipe v2.1 for an 8 inch skillet
Ingredients
1/4 cup melted unsalted butter
1/4 cup flour
3/4 cup Sea Island Blue cornmeal
0-2 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
Directions
Preheat oven and skillet to 400 degrees
In a bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt.
Add buttermilk and egg. Mix until just combined. Add melted butter, mix until combined.
Pour mix into the hot skillet and bake for 15-19 minutes or until toothpick clean. Allow to cool for 10 minutes before serving.
This recipe is versatile. The flour to cornmeal ratio can be 50/50 or you can go with all cornmeal if you want. Sweet or unsweet? That's also up to you. Double up the ingredients and you have enough batter for a 10 inch skillet.
Jim's Shrimp and Cheese Grits (serves 8)
by ColoredByte on Aug 25 2025
By: Jim Tarleton
Ingredients
8 Cups Heavy Cream (or half and half)
5 oz unsalted butter
1 TBS crushed/chopped fresh garlic (or 1 tsp garlic paste)
¼ Tsp salt
¼ Tsp vegetable seasoning (like “Perfect Pinch” garlic & herb)
1 Cup Marsh Hen Mill stoneground grits
1 Cup NY White Cheddar Cheese (grated)
½ Cup Extra-Sharp cheddar Cheese (grated)
¼ Cup Asiago Cheese
For the Shrimp
2-3 lbs large shrimp (peeled and deveined)
1 Cup Hot Sauce (I prefer using Texas Pete – Tabasco is hotter)
2 Cups flour
½ Cup cornstarch
1 TBS seafood magic blend, Old Bay or any homemade seafood spice mix
1 TBS ground black pepper
2 Tsp cayenne pepper
1-2 Tsp Paprika (optional for color)
Canola or vegetable oil (enough for frying)
For the Mushroom Sauce
½ Lb (or more) white mushrooms (sliced thin)
2 TBS unsalted butter
8 oz Tasso ham (substitute any unsmoked ham) diced and sautéed
1 finely diced jalapeño pepper (deseeded)
½+ cup (or more) white wine (Chardonnay works well)
Directions
Grits
Bring cream to a gentle boil in large saucepan. Add butter, garlic, salt, vegetable seasoning, grits. Cook until grits are creamy (30+ min), then add cheese (a little at a time) until thoroughly incorporated and continue to cook until grits are done (about 15 more min).
Shrimp
Marinate shrimp in the hot sauce for about 10-15 minutes. In a bowl, combine flour, cornstarch, seafood spice mix, black and cayenne pepper, salt, paprika (use paprika for color and also for taste). Dredge shrimp in mixture, shake off excess and pan fry in small batches about 2-3 minutes until golden. Set aside to drain (keep warm). Mushroom Sauce – Sauté jalapeño then mushrooms in butter until softened. Add diced ham and cook another 2 minutes. Add wine and reduce until sauce thickens. Season to taste with salt and pepper.
Assembly
Ladle grits into serving dish/large bowl. Spoon mushroom sauce mixture onto grits. Place generous amount of shrimp on top. Scatter chopped, green onions for garnish. Serve immediately while hot. Amount(s) can be adjusted accordingly for quantity and individual taste. Grits need to be “creamy”, not just cooked. I like to lean a little heavy on the Asiago cheese in the grits.
by ColoredByte on Aug 25 2025
By: Michael Deger
This is a variation on the Marsh Hen Mill Cornbread recipe.
Ingredients
¾ Cup Yellow Cornmeal
¾ Cup Jimmy Red Cornmeal
½ tsp. Baking Soda
1 tsp. salt 1 Cup Frozen Corn (Or leftover corn cut off the cob)
¾ Cup Shredded Mexican Blend Cheese (I use Kirkland brand)
2 Jalapeno Peppers Diced (Optional)
1 Cup Whole Milk
2 Tsp. White Vinegar
1 Large Egg
2 Tbsp. Unsalted Butter Melted
2 Tbsp. Vegetable Oil.
1 Tbsp. Crisco Honey to taste
Directions
Put a 10” iron skillet in the oven and preheat oven to 400 or convection oven to 375. Add the 2 tablespoons vinegar to the whole milk, stir once, and let stand 10 minutes.
Stir together the cornmeal, baking soda and salt. Stir in the frozen corn. Add jalapeno pepper if using. Mix in the shredded cheese. Beat the egg and add it to the milk. Stir in the melted butter and oil. Mix the dry and wet ingredients until combined.
Remove the skillet from the oven and add the 1 tablespoon of Crisco and let melt.
Carefully swirl the melted Crisco around the skillet. Pour the cornmeal mixture into the skillet and carefully spread across the skillet. Squirt honey from a honey dispenser in thin crisscross lines about ¼” apart across the top of the corn meal mixture.
Bake for 20-25 minutes until the top is brown and a toothpick inserted in the center comes out clean.
Cornbread & Black-Eyed Pea Casserole
by ColoredByte on Aug 25 2025
By: Lynette JonesYield: about 10 servings
Ingredients
1 lb. ground beef (can use Italian Sausage)
1 medium onion, chopped
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups Marsh Hill Hen cornmeal, any variety
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 cups cooked Marsh Hill Hen black eye peas
1 cup shredded cheddar cheese
2 Tablespoons chopped Marsh Hill Hen hot okra
Directions
Preheat oven to 400 degrees. In a 10” cast iron skillet cook onion & ground beef until beef is browned and onions are tender season to taste.
Remove mixture from skillet & wipe it clean, then spray with a nonstick spay.
In a large bowl combine cornmeal,salt, baking soda, baking powder, oil and buttermilk and eggs. Blend well. Stir in black eye peas, cheese, okra and ground beef mixture.
Pour into skillet. Bake 20-30 minutes or until golden brown. Enjoy!
by ColoredByte on Aug 25 2025
By: Linda Heuring
Ingredients
1 cup flour
1 cup Marsh Hen Mill blue cornmeal
1 Tbsp baking powder
1/2 t kosher salt
2 beaten eggs
3/4 cup dairy free sour cream
1/4 cup almond milk
1/4 cup olive or other oil
2 Tbsp sugar
Directions
Preheat oven to 425.
Grease a cast iron skillet on the bottom and about a half inch up the sides.
In a medium mixing bowl, wisk sour cream and almond milk together until smooth. Add beaten eggs and oil and stir until combined.
In another bowl, combine the flour, cornmeal, baking powder, salt, and sugar.
Add the dry ingredients to the wet ingredients and stir only until everything is moistened.
Spoon the batter into the skillet. Let sit on the counter for five minutes to rise, then bake for 20-25 minutes. Cool slightly on wire rack before cutting.
by ColoredByte on Aug 25 2025
By: Leslie Pratt
Ingredients List
1 ¼ cups cornmeal –use your favorite Marsh Hen Mill variety!
¾ cup gluten-free all-purpose flour. I like King Arthur.
1⁄2 cup sugar
2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1 cup milk
1⁄4 cup vegetable oil
1 large egg, beaten
Directions
Mix all of the ingredients together and pour into a greased 9x13 pan or two 8-inch round pans. Bake at 400 degrees about 15 minutes. Cool completely and then cut into 2-inch cubes.
Gluten-Free Cornbread and Sausage Stuffing
by ColoredByte on Aug 25 2025
Adapted from Real Simple Magazine by Leslie Pratt
Ingredients
1 tablespoon olive oil
1 pound breakfast sausage (casing removed)
6 tablespoons unsalted butter, plus more for the baking dish and foil
1 recipe gluten-free cornbread, cut into large cubes
2 medium white onions, chopped
4 celery stalks, thinly sliced
½ cup dried cranberries (Craisins)
kosher salt and black pepper
½ cup dry white wine
2 ½ cups low-sodium chicken broth
2 large eggs, beaten
½ cup chopped fresh flat-leaf parsley
1 tablespoon rubbed sage
Salt and pepper
Directions
Heat oven to 375°F. Heat the oil in a large skillet over medium-high heat. Cook the sausage and 1 Tbs. of rubbed sage, breaking it up with a spoon until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet.
Butter a 9-by-13-inch baking dish. Divide the cornbread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, occasionally stirring, until very tender and beginning to brown, 10 to 12 minutes. Add the dried cranberries and wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
Add broth, eggs, sausage, and parsley and ½ teaspoon salt to the vegetables and toss to combine. Begin to layer the dried cornbread and the sausage and vegetable mixture in the prepared baking pan. Do not toss the bread with the sausage mixture or the cornbread will break down. Layer bread, then sausage mixture, ending with bread.
Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
Freekeh Pumpkin Pancakes: An Ancient Grain Gets a Freekeh Makeover
by ColoredByte on Jun 19 2025
By: Despina Panagakos Yeargin
Dry Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
Wet Ingredients:
1 egg
1 cup buttermilk
½ cup pumpkin puree
½ cup cooked Freekeh
Toasted Pumpkin Seeds
¼ cup raw pumpkin seeds
¼ pat of butter (about ½ a teaspoon)
1 big pinch of salt
How to Cook Freekeh
2 cups water (bring to a boil)
1 teaspoon salt (in the water)
1 cup freekeh (rinse in a sieve first and add to boiling salted water)
Cover the pot of boiling water, salt and freekeh. Lower the heat so that the pot contents simmer. Cook for twenty minutes. Uncover. Cook for another 3 to 5 minutes. Turn off the heat, stir the freekeh and leave on the burner for 20 to 30 minutes so that the residual heat dries out any remaining water. Yield: 3 cups cooked freekeh. Use in muffins, soups, salads, pancakes and as a breakfast cereal.
Toasting the Pumpkin Seeds
Heat a non-stick pan over high heat. Add the seeds and butter. Stir and toss until browned. They will make a popping sound. When you are satisfied with the toasty color, stir in a generous pinch of salt. Stir or toss. Pour out onto a small plate to cool.
The Pancakes
Combine dry ingredients with a whisk.
In another bowl, whisk the egg, then the buttermilk. Switch to a spatula and stir in the pumpkin. Finally, add the freekeh and dry mix. Stir until all ingredients are barely combined. Overmixing will toughen the pancakes and not allow them to rise properly.
Heat a non-stick pan or griddle over medium-high heat. Reduce heat to a smidge below medium and add 1 teaspoon of coconut oil. Using a ¼ cup measure and a small spatula, pour in the pancake batter. Use the spatula to push the batter onto the pan rapidly and to spread out in the pan so that each pancake is even.
Once the pancakes have risen a bit and developed bubbles on the side, flip the pancakes and continue to cook until the center is cooked through. I save the first pancake for the cook so I can see if the center is properly done…then I eat it!
Yield: 10 medium pancakes, enough for three to four people, depending on how hungry they are.
NOTES: Eggs are large. Salt used is Celtic sea salt. Freekeh is always sourced from Marsh Hen Mills in Edisto, South Carolina, and the maple syrup is always from Sapwood Farms in the Ithaca, New York, area.
