Cook the Marsh Hen Way

Heirloom recipes made easy. Explore by grain, prep time, or flavor and find your next favorite dish with our step-by-step guides.

MHM Recipes

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MHM Recipes

Grandpa Johnman’s Caramel Corn

Ingredients: 8 cups popped popcorn 1 cup brown sugar, packed ½ cup (1 stick) butter ¼ cup light corn syrup ½ tsp salt ½ tsp baking soda 1 tsp vanilla extract Directions: Preheat oven to 250°F. Place popped popcorn in a large greased baking pan or roasting pan. In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once boiling, stop stirring and let cook for 4 minutes. Remove from heat and stir in baking soda and vanilla. The mixture will foam up — stir quickly. Pour caramel over popcorn and stir to coat evenly. Bake for 1 hour, stirring every 15 minutes. Spread on wax paper or a greased baking sheet to cool. Break apart and enjoy! *Cooking time may vary depending on the oven and conditions in the kitchen.

MHM Recipes

Blue Cornmeal Corndogs

Ingredients: 1 cup Marsh Hen Mill Sea Island Blue Cornmeal 1 cup all-purpose flour ¼ tsp salt ⅛ tsp black pepper ¼ cup white sugar 4 tsp baking powder 1 egg 1 cup milk 1 quart vegetable oil, for frying 32 oz beef hot dogs Wooden skewers Ketchup and mustard, for serving Directions: In a medium bowl, combine Sea Island Blue Cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in egg and milk until a thick batter forms. Preheat vegetable oil in a deep saucepan over medium heat to about 365°F. Insert wooden skewers into hot dogs. Roll hot dogs in batter until well coated. Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels. Serve warm with ketchup and mustard. *Adapted from AllRecipes Corn Dogs — replace 1 cup yellow cornmeal with 1 cup Marsh Hen Mill Sea Island Blue Cornmeal for a beautiful blue color and richer, nuttier flavor. *Cooking time may vary depending on the stove top and the conditions in the kitchen.

MHM Recipes

Cornmeal Banana Muffins

Makes 10-12 muffins | No flour required. Ingredients 2 cups Guinea Flint Cornmeal (or Marsh Hen Mill Cornmeal) 1 tsp baking powder 1 tsp baking soda ½ tsp salt 1 tsp cinnamon (optional but great) 2 large ripe bananas, mashed 2 large eggs ⅓ cup melted butter or neutral oil ½ cup brown sugar or honey (adjust for sweetness) 1 tsp vanilla extract ¾ cup beer best choices: a wheat beer, lager, cream ale, or even a banana bread beer Optional Add-Ins ½ cup chopped pecans ½ cup chocolate chips ½ cup toasted coconut Instructions Preheat oven to 350°F. Line a muffin tin or grease well. In a large bowl, whisk together the cornmeal, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine the mashed bananas, eggs, melted butter or oil, brown sugar (or honey), and vanilla. Pour the banana mixture into the dry ingredients and stir to combine. Gently stir in the beer until just combined. The batter will be loose - it firms up as the cornmeal hydrates. Let the batter sit for 5-10 minutes to soften the cornmeal. Scoop into the muffin tin, filling each cup about ¾ full. Bake for 16-22 minutes, or until the tops are golden and a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack. Watch on Instagram

MHM Recipes

Hushpuppies

The ultimate summer snack â€” crispy, golden, and made with Marsh Hen Mill yellow cornmeal. Ingredients 1 ½ cups yellow cornmeal ½ cup all-purpose flour 2 teaspoons baking powder 3 tablespoons granulated sugar 1 ½ teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cracked black pepper ¼ teaspoon cayenne pepper 1 large egg ¾ cup buttermilk 1 small sweet onion, finely chopped Coconut oil or butter, for frying Instructions In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and spices until combined. In a separate medium bowl, beat together the egg and buttermilk until the egg is completely mixed in. Pour the buttermilk mixture into the cornmeal mixture and stir with a silicone spatula until just combined no dry flour or cornmeal should be visible. Fold in the chopped onions. Add enough oil to a 5 to 6-quart Dutch oven to come up the sides about 3 inches. Heat the oil over medium-high heat until it reaches 365°F (185°C). Using a tablespoon-size cookie scoop or two spoons, drop balls of batter into the hot oil in batches of about 6-7 at a time. Fry for 2 to 3 minutes until golden brown, flipping frequently so all sides brown evenly. Use a slotted spoon to transfer the hushpuppies to a paper towel-lined plate. Allow to cool enough to handle and enjoy! Watch on Instagram

MHM Recipes

Strawberry Cornmeal Cake with Buttermilk Icing

A golden, tender skillet cake bursting with fresh strawberries and finished with a sweet buttermilk glaze. Ingredients 8 tablespoons unsalted butter, melted 2 tablespoons light brown sugar ½ cup honey ½ cup buttermilk 2 teaspoons lemon zest 2 teaspoons vanilla extract 2 eggs 1 ½ cups all-purpose flour ¾ cup Marsh Hen Mill Stone Ground Cornmeal 2 teaspoons baking powder ½ teaspoon kosher salt 2 cups fresh strawberries, halved Buttermilk Glaze ½ cup powdered sugar 4 tablespoons buttermilk Instructions Preheat the oven to 350°F. Grease a 10-12 inch cast iron skillet or cake pan. In a large mixing bowl, beat together the butter, brown sugar, honey, buttermilk, lemon zest, and vanilla until combined, about 5 minutes. Add the eggs one at a time, beating after each addition until incorporated. Add the flour, cornmeal, baking powder, and salt and beat until combined. Fold in the strawberries. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake. To make the glaze, whisk the powdered sugar and buttermilk together until smooth. Drizzle the glaze over the warm cake. Slice and serve slightly warm. Enjoy! Watch on Instagram

MHM Recipes

Cornmeal Scones

Golden, tender, and just a little bit Southern. Ingredients 1 1/2 cups all-purpose flour, plus additional for dusting 1/2 cup fine cornmeal 1/3 cup sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon ground ginger 6 tablespoons unsalted butter, diced and cold 1 large egg yolk 1 cup heavy cream For Serving Your favorite jam Softened unsalted butter Kosher salt Directions In a large bowl, sift the flour and cornmeal through a fine-mesh sieve. Add any cornmeal that won't go through the sieve into the bowl along with the sugar, baking powder, salt, and ginger. Work the butter in with your fingers until the mixture resembles peas. In a small bowl, lightly beat the egg yolk, then whisk in the cream. Pour the cream mixture on top of the dough and let it sit undisturbed for 1 to 2 minutes to absorb into the dry ingredients. Mix gently to combine â€” the less you mix, the more tender they will be. Shape the dough into a loose ball. Lightly dust a surface with flour. Press the dough into a round disk 6 inches in diameter and about 1 inch thick. Place on a parchment-lined sheet pan and refrigerate for 15 minutes. Preheat the oven to 400Â°F. Remove the dough from the refrigerator. Use a large knife to cut the dough into 6 wedges, like a pizza. Return the scones to the baking sheet, allowing some space between each. Place the tray in the center of the oven and bake until browned on top, 12 to 14 minutes. Remove and let cool a few minutes before serving with jam, softened butter, and a pinch of salt. Watch on Instagram

MHM Recipes

Bourbon-Butter Carolina Gold Rice Middlins

Creamy, rich, finished with brown butter + bourbon Yield: 4–6 servings (side) or 4 mains as a base Ingredients: 1 cup Carolina Gold Rice Middlins 4 cups water or light stock (chicken or veg) 1 cup whole milk (or sub cream for richer) 4 tbsp unsalted butter (divided) 1/2 cup heavy cream (optional but fire) 1–2 oz bourbon (to taste) 1/2 cup grated sharp cheddar or aged cheese (optional) Salt, to taste Fresh cracked black pepper Instructions: Cook the middlins In a pot, bring water/stock + a big pinch of salt to a simmer. Whisk in middlins, reduce heat to low. Cook for 20–25 minutes, stirring often, until thick and creamy. (Add a splash of water/milk if it tightens too much.) Build the richness Stir in: Milk cream (if using) 2 tbsp butter Simmer for another 5–10 minutes until silky. Make the brown butter In a separate pan, melt remaining 2 tbsp butter over medium heat. Cook until it turns golden brown and smells nutty. Kill heat, carefully add bourbon (it may sizzle). Let it mellow 30–60 seconds. Finish Fold brown butter + bourbon into the middlins. Add cheese if using. Season with salt + pepper to taste. Texture Check: Should be loose, creamy, spoonable—not stiff. Think risotto meets grits. Topping Ideas Shrimp Sauté shrimp with garlic, lemon, chili flake Finish with butter + herbs Spoon over middlins Braised Short Rib Red wine braise Shred and serve over top with jus Simple Sides Crispy shallots Fresh herbs (chives, parsley) Drizzle of good olive oil

MHM Recipes

Derby Day Pie

Ingredients 1 9in pie crust For the filling: ½ cup butter (melted) 1 cup sugar 2 eggs 1 tsp vanilla ½ cup Marsh Hen Mill rice flour 1 cup chocolate chips 1 cup chopped walnuts or pecans 2 tbsp Kentucky bourbon (optional) Instructions 1. Make the crust (store-bought or your own recipe!) Chill 30 minutes, then roll out and place in pie dish 2. Make the filling Whisk melted butter and sugar Add eggs and vanilla Stir in flour Fold in chocolate chips, nuts, and bourbon 3. Bake Pour filling into crust Bake at 350°F (175°C) for 35–45 minutes Center should be set but slightly gooey

MHM Recipes

Creamy Cucumber and Conch Pea Tea Sandwich Filling

Ingredients 1 cup cooked conch peas (tender, drained, and cooled) 1 large cucumber (peeled, seeded, finely chopped) 4 oz cream cheese (softened) 2 tbsp mayonnaise 1 tbsp sour cream (optional, for extra tang) 1 tbsp finely grated onion 1–2 tsp fresh dill (or ½ tsp dried) 1 tsp lemon juice or a splash of vinegar Salt & black pepper to taste 1–2 tbsp toasted benne seeds (optional, for texture) Soft white sandwich bread Instructions 1. Prep the cucumber (don’t skip this) Place chopped cucumber in a clean towel and squeeze out as much liquid as possible. This keeps your filling thick and spreadable (not soggy). 2. Lightly mash the conch peas You want a mix of textures: Some peas mashed (for creaminess) Some left whole (for bite) 3. Make the base In a bowl, mix: Cream cheese Mayo Sour cream Onion Dill Lemon juice Salt & pepper 4. Fold everything together Add: Cucumber Conch peas Benne seeds (if using) Mix until combined but still slightly textured. 5. Chill (important!) Refrigerate for 30–60 minutes to let flavors come together and firm up. 6. Assemble sandwiches Spread onto soft white bread Remove crusts Cut into fingers, triangles, or tea squares

MHM Recipes

Melody's Nan-Mammy's Homemade Cornbread Recipe

Ingredients 1 cup cornmeal ½ cup rice flour 2 ½ tsp baking powder ¾ tsp salt 2 eggs beaten 2/3 cup milk 1 bell pepper chopped 1 small onion chopped 1 or 2 jalapenos chopped 1 cup sharp cheddar cheese 1 cup cream style corn 1/3 cup oil Directions Pre-heat oven to 375 degrees Combine all ingredients and mix well. Pour into greased pan or skillet. Bake at 375 degrees for 40 minutes or until golden brown.

MHM Recipes

Rosemary Garlic Parmesan Popcorn

Ingredients List 4 tbsp butter 1 clove garlic 1 tsp fresh rosemary, minced 3 tbsp coconut 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. Watch on Instagram

MHM Recipes

Butternut Freekeh

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

Slightly Simpler Farro Salad

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

Farro Salad

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

Basic Polenta

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

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

Horchata

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

Mom's Rice Recipe

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

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 😁🤗

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