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

A bowl of creamy grits topped with sauteed shrimp, a dish made with Jimmy Red grits

MHM Recipes

The Story Behind Jimmy Red: The Corn That Started As Moonshine

How a corn once prized for Prohibition-era moonshine — handed down through three ears from a Lowcountry seedsman — became the celebrated Jimmy Red grits chefs and distillers seek out today.

MHM Recipes

Grilled Peach Cornmeal Shortcakes with Cinnamon Caramel Bourbon Whipped Cream

Ingredients Grilled Peaches 3–4 ripe peaches, halved and pitted 2 Tbsp. butter, melted 2 Tbsp. brown sugar Cornmeal Shortcakes 2 cups all-purpose flour, plus more for surface 1 cup yellow Marsh Hen Mill cornmeal 1 Tbsp. baking powder 2 tsp. kosher salt 1/2 tsp. baking soda 6 Tbsp. granulated sugar, divided 1 cup unsalted butter, cold, cubed 1 cup whole buttermilk, cold 1 large egg, beaten Cinnamon Caramel 3/4 cup granulated sugar 3 Tbsp. unsalted butter 1/2 cup heavy cream Pinch of salt 1 tsp. ground cinnamon Bourbon Whipped Cream (optional) 1 cup heavy cream 1/8–1/4 cup granulated sugar 1 tsp. vanilla bean paste 2 tsp. bourbon Instructions Grilled Peaches Preheat grill to medium-high. Mix melted butter and brown sugar; brush over the cut sides of the peaches. Grill cut-side down for 3–5 minutes, until charred and caramelized. Cornmeal Shortcakes Preheat oven to 425°F. Line a baking sheet with parchment. In a large bowl, whisk together flour, cornmeal, baking powder, salt, baking soda, and sugar. Cut in the cold butter with a pastry blender or two forks until crumbly. Stir in buttermilk until the dough just comes together. Turn out onto a floured surface. Pat into a rectangle and cut into four pieces. Stack the quarters, press down, and repeat three times to create layers. Pat or roll to 1 inch thick. Trim edges and cut into six squares. Freeze on a sheet tray for 10 minutes. Brush tops with beaten egg, sprinkle with additional sugar, and bake 13–15 minutes, until golden. Cinnamon Caramel In a saucepan over medium heat, melt the sugar, stirring constantly, until golden. Carefully add the butter and stir to melt. Slowly pour in the cream, stirring constantly. Add the cinnamon and a pinch of salt. Simmer 1–2 minutes until smooth. Let cool slightly. Bourbon Whipped Cream In a chilled bowl, whip the cream, sugar, vanilla, and bourbon until soft peaks form. Split the shortcakes. Layer with grilled peaches, a spoonful of cinnamon caramel, and a generous dollop of bourbon whipped cream. Drizzle with extra caramel and top with flaky salt if you're feelin' fancy.

MHM Recipes

Summer Grit Casserole Cakes

Ingredients 4 cups chicken broth 3 cups milk 2 garlic cloves, grated 1 tsp. kosher salt, divided, plus more to taste 2 cups Marsh Hen Mill grits (your choice) 1 large egg 2 cups shredded cheddar cheese 4 Tbsp. salted butter, cubed and softened 3/4 tsp. ground black pepper, divided, plus more to taste Nonstick cooking spray 1/2 cup all-purpose flour Vegetable oil, for frying Chopped fresh chives, for serving Instructions In a large pot, bring the chicken broth, milk, garlic, and ½ teaspoon of salt to a simmer over medium heat. Gradually whisk in the grits. Reduce heat to low, cover, and cook, stirring frequently, until tender, 15–20 minutes (or per package directions). In a small bowl, beat the egg. Spoon ¼ cup of the hot grits into the egg, stirring constantly, then stir the egg mixture back into the pot. Stir in the cheese and butter until melted and combined. Add ½ teaspoon pepper and salt to taste. Spray a 13x9-inch baking pan with cooking spray. Spoon in the grits, smoothing into an even layer. Press plastic wrap directly onto the surface. Cool at room temperature for at least 30 minutes, then refrigerate until set — 3 hours, or up to 3 days ahead. Place the flour in a shallow dish and whisk in the remaining ½ teaspoon salt and ¼ teaspoon pepper. Using a 2- to 2½-inch round biscuit cutter, cut the grit cakes into rounds (or slice into 2-inch squares). Dredge in the seasoned flour, shaking off excess. In a large cast-iron skillet, add oil to cover the bottom by about ½ inch. Heat to 350°F over medium-high. Working in batches, cook the grit cakes without moving until golden on one side, 2–4 minutes. Flip and cook until golden, 2–3 minutes more. Drain on paper towels and sprinkle with salt and chopped chives. Serve hot or warm.

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

Black Barley Salad

By: Charleen Badman | Originally published by the James Beard Foundation Ingredients: Vinaigrette: 1 clove garlic 1/3 cup lemon juice 1 tablespoon minced preserved lemon 2 teaspoons toasted ground cumin 1 teaspoon toasted ground coriander 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon chipotle chile flakes 1 cup extra virgin olive oil Salad: ¾ cup Marsh Hen Mill Black Barley or pearled barley 3 asparagus spears, sliced on the bias 3 small heirloom carrots, sliced into thin rounds 2 spring onions, green and white parts sliced thin 1 small summer squash, sliced into thin rounds ½ bulb fennel, thinly sliced ½ cup chopped arugula, lightly packed ½ cup chopped heirloom tomatoes ½ cup roughly chopped parsley leaves, lightly packed ¼ cup chopped cilantro, lightly packed ¼ cup chopped mint, lightly packed Salt and pepper to taste Directions: Prepare the barley the night before: soak the grain overnight in cold water. Drain and place into a saucepan. Cover with enough cold water to rise a couple of inches above the grains. Bring to a boil and reduce to a simmer. Simmer until the grains are tender, about 40 minutes, adding more water if necessary to keep the barley covered. Drain and rinse under cold water to remove any excess starch. Lay out on a half sheet tray or cookie sheet to cool and dry for 20 minutes. Make the vinaigrette: using a microplane, grate the garlic clove. Stir the garlic and the remaining ingredients besides the oil together in a small bowl. Let sit for at least 1 hour for the flavors to develop and the garlic to soften. Slowly whisk in the olive oil. Toss the cooked barley with just enough of the vinaigrette in a large bowl to coat the grains. Let sit for at least 30 minutes to allow the grains to absorb the dressing. Toss in the remaining salad ingredients. Taste and season with more dressing, salt, and pepper to taste. Yield: 8 servings *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity affect cooking times.

#Signature Recipes

MHM Recipes

Black Barley with Mushroom Broth

By: Jeremy Fox | Originally published in Bon Appétit, January 2016 Ingredients: 1 cup Marsh Hen Mill Black Barley 12 crimini or white button mushrooms, stems and caps separated 4 bay leaves 1 tablespoon kosher salt, plus more 4 large eggs 1 small red or watermelon radish, trimmed, thinly sliced ¼ cup kimchi, thinly sliced Small cilantro sprigs and olive oil (for serving) Directions: Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours. Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 tablespoon salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard. While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside. Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl. Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil. Do Ahead: Barley can be soaked 1 day ahead. Keep chilled. Yield: 4 servings *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity affect cooking times.

#Signature Recipes

MHM Recipes

Mushroom Ragù

Ingredients For the Mushroom Ragù ¼ cup extra-virgin olive oil 3 leeks, white and light-green parts, halved vertically, sliced 2 pounds mixed mushrooms (such as button, cremini, oyster, shiitake, chanterelle), thickly sliced Kosher salt 2 teaspoons chopped fresh rosemary leaves 2 fresh bay leaves 1 cup low-sodium chicken or vegetable broth For the Polenta 1 tablespoon extra-virgin olive oil 1 fresh bay leaf Kosher salt 1½ cups coarse yellow polenta 4 tablespoons unsalted butter, cut into pieces ¼ cup freshly grated Grana Padano, plus more for serving For the Greens ¼ cup extra-virgin olive oil 5 garlic cloves, sliced 2 bunches escarole (about 1½ pounds), leaves separated and trimmed Kosher salt ½ teaspoon peperoncino flakes Instructions For the Mushroom Ragù Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the leeks and mushrooms. Season with 2 teaspoons salt and the rosemary. Stir to combine. Cook, stirring occasionally, until the mushrooms are lightly browned and wilted, 8–10 minutes. Add the bay leaves and broth. Cover and cook until the mushrooms are very tender, about 15 minutes more. Remove the bay leaves. For the Polenta Combine 6 cups water, the olive oil, bay leaf, and 2 teaspoons salt in a large saucepan. Bring to a simmer over medium-low heat. Whisking slowly, stream the polenta into the pot through the fingers of one hand. Whisk constantly to avoid lumps. Once all the polenta is added, adjust the heat so a few small bubbles pop to the surface. Continue to cook and stir, making sure to get the corners and bottom of the pan, until the polenta is thick and pulls away from the sides, 30–35 minutes. Discard the bay leaf and beat in the butter and cheese. To Serve Spoon a mound of polenta onto a plate. Top with the braised escarole, then spoon the mushroom ragù over it all. Finish with freshly grated Grana Padano. Watch on Instagram

#Signature Recipes

MHM Recipes

Babs’ Creamy White Wine Risotto

Ingredients (Serves 4–6) 6 cups warm chicken or vegetable broth 4 tablespoons butter, divided (plus more if desired) 1 small onion, finely diced 1½ cups Middlins ½ cup dry white wine ½ cup heavy cream 1 cup freshly grated Parmesan cheese Salt and freshly ground black pepper, to taste Optional Add-Ins – Shrimp and Asparagus 1 pound shrimp, peeled and deveined 1 bunch asparagus, cut into 1-inch pieces Optional Add-Ins – Mushroom and Sausage 8 ounces mushrooms, sliced 12 ounces good Italian sausage, browned and crumbled Instructions Warm the broth and keep it hot over low heat. In a large skillet or heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add the onion and cook until soft and translucent. Stir in the Middlins and cook for 2–3 minutes until the grains look slightly chalky around the edges. Pour in the white wine and stir until it is mostly absorbed. Add one ladleful of warm broth at a time, stirring slowly and constantly. Wait until each addition is nearly absorbed before adding the next. Continue until the rice is creamy and al dente, about 18–22 minutes. For shrimp and asparagus: add asparagus during the last 5 minutes and shrimp during the last 3–4 minutes. For mushroom and sausage: sauté mushrooms separately and stir them in with browned sausage near the end. Stir in the remaining butter, heavy cream, and Parmesan cheese. Season with salt and pepper and serve immediately. Note Risotto should be loose and silky, not stiff. If it thickens too much before serving, stir in a splash of warm broth.

#Signature Recipes

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. 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 400°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 for 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 Shop Carolina Conch Peas

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. Shop Our Cornmeal

MHM Recipes

Cornbread Crackers

Ingredients 1 3/4 cups Marsh Hen Mill Cornmeal (Pictured with Unicorn Cornmeal) 1 teaspoon baking powder 1 teaspoon pepper 2 teaspoons salt 2 teaspoons sugar or honey 6 tablespoons cold, cubed butter 1/4 cup buttermilk or milk Directions: Combine Dry Ingredients: In a food processor, combine the cornmeal, baking powder, sugar (or honey), salt, and pepper. Pulse to combine. Add Butter: Lay the cubed butter on top of the dry mixture. Pulse again until the mixture resembles coarse, thick cornmeal. Form Dough: With the food processor running, add the buttermilk and process until a ball of dough forms. Roll Out Dough: Cut two 12" wide pieces of wax paper. Remove half of the dough and place it on one sheet of wax paper. Top with the second sheet and roll until 1/4" thick.Repeat with the second half of the dough. Chill: Place the rolled dough in the freezer for 15 minutes. Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Cut Crackers: Remove the cornmeal mix from the freezer and peel off the top layer of wax paper. Cut into 1 1/2" squares, saving the scraps to roll out more crackers. Bake: Place the crackers on the prepared baking sheets and bake for 15-17 minutes, or until the edges are golden brown. Cool: Let the crackers cool on the baking sheets. Enjoy! Shop Our Cornmeal

MHM Recipes

Unicorn Cornmeal Chocolate Chip Cookies

Ingredients 1 3/4 cup all purpose flour 1/2 cup MHM Unicorn cornmeal 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup butter, room temperature 1 cup sugar 1/2 cup brown sugar 1 large egg 2 tsp vanilla extract 2 cups chocolate chips Directions: Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg, followed by vanilla extract. Gradually, with the mixer on low speed, blend in the flour mixture until the dough comes together. Stir in chocolate chips. The dough will be quite stiff. Shape dough into 1-inch balls and place onto prepared baking sheet, allowing about 2-inches between cookies to allow for spread. Bake for 10-13 minutes, until cookies are lightly browned and set. Allow to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely. Shop Unicorn Cornmeal

MHM Recipes

Yellow Grits with Sharp Yellow Cheddar

Let's Get Started: 1. Bring 4 cups water to a rapid boil in a heavy saucepan (you may start with 3 cups and add the 4th as needed while cooking—this may reduce cook time but will require a closer eye and more stirring). 2. Add 1 tsp salt and 2 Tbsp butter. 3. Add 1 cup grits and stir well until the water boils again. 4. Reduce heat to a simmer, cover, and continue cooking for about 25 minutes, stirring often and adding water if needed. Cheese Pairing Classic sharp yellow cheddar amplifies the sunny sweetness of yellow corn. Finish Stir in 1½ cups sharp yellow cheddar, 2 Tbsp butter, and a splash of whole milk for extra creaminess. Shop Yellow Grits

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