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

All articles Ancient Grains Charleston Chef Service Cornmeal Easy Recipes Easy Rice Farro Freekeh Grits Johnny Cakes Peas Popcorn Savory Seafood Southern Sweet Under 30 Min

MHM Recipes

Cornbread Panzanella

Do you have leftover cornbread from your last BBQ? Don’t waste it! Repurpose your old cornbread to make a fresh new twist on a classic panzanella salad. Ingredients List Leftover buttermilk blue cornbread, cubed ½ cup Tbsp Olive oil 1 large tomato, diced 1 large cucumber, peeled & seeded ½ red onion, fine diced ½ cup chopped fresh basil 1 tsp minced garlic 4 tbsp white balsamic vinegar Directions Preheat the oven to 350 degrees. Toss your cubed cornbread with 2 Tbsp olive oil & salt to taste. Place on a baking sheet Bake for 15-20 minutes or until dried out like croutons. Whisk together oil, vinegar, basil, garlic, and S&P Combine tomato, cucumber, cornbread, and onion Right before you're ready to serve, dress your panzanella Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Refried Red Peas

Refried Beans aren't exactly what comes to mind when you think of Southern Food. One of the great things, however, about supporting local farmers is that it forces you to get creative with what's available. Although similar, peas are found much more abundantly in the south than their bean counterpart. That’s why we’ve developed this easy refried red pea recipe to impress your friends on Taco Tuesday! Ingredients List 2 cups Marsh Hen Mills Red Peas 1 small yellow onion 6 cups broth (I’m using chicken broth but use whatever you have) 2 cloves garlic, minced 1.5 tsp paprika 1 tsp cumin ½ tsp chili powder ½ cup lime juice Directions First, put your red peas in a large bowl and submerge them in water. You want the water to come over the peas a few inches because some of the water will be absorbed. Cover with a dish towel and leave to soak overnight. The next day, drain the peas. Saute onion, garlic, and spices. In a large pot, combine your sauteed onion mixture with the peas & broth. Let simmer for 1-2 hours or until the beans are fully cooked and tender. Using a potato masher, mash the beans until you’ve reached your desired consistency. Add salt & lime juice to taste. Serve hot. Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Black-Eyed Pea Salsa

Ingredients List ⅓ cup olive oil ⅓ cup white balsamic vinegar ½ lemon, juiced 1 tbsp honey ½ tbsp minced garlic 1 cup black eye peas 2 cups diced tomato 1 cup grilled corn, off cob 1 cup, diced bell pepper 1 large avocado, fine diced ½ fine diced red onion ½ jalapeno, diced ½ cup chopped cilantro Directions In a large bowl, submerge your black eye peas and let soak overnight The next morning, drain beans and put in a sauce pot. Bring 3 cups water or broth for 1 cup of beans to a boil. Reduce to a simmer & let cook for 30 minutes or until just barely fork tender Remove from heat and set aside In a mixing bowl, add your vinegar, lemon juice, salt, oil, & any spices you’d like to include. Combine your dressing with your prepped ingredients and mix until thoroughly combined. Serve over shrimp & grits or with fresh tortilla chips Recipe courtesy of Charleston Chef Service.

MHM Recipes

Marsh Hen Gumbo

The word gumbo has West African Roots & is historically tied to what we now know as Okra. Okra is an African ingredient brought to America during the slave era. It was used as a thickening agent for soups & stews since its natural slimy texture when cooked helped add viscosity to a dish. Ingredients List 2 pounds chicken thighs, cooked 1 package andouille sausage 1 pound shrimp 1 cup Marsh Hen Gold Rice 1 cup Marsh Hen Red Peas, cooked 2 cups broth 1 small onion, diced 1 bell pepper, diced 1 cup celery, fine chopped 1 cup carrots, fine chopped ½ cup okra, chopped 1 can diced tomatoes ½ cup oil 1.5 tsp smoked paprika 1 tsp thyme Salt & pepper, to taste Directions Combine onion, garlic, carrot and celery & saute. Add broth & rice. Cover pan with lid and let simmer until rice is soft. About 15 minutes Once rice is tender, add chicken, sausage, shrimp, red peas, okra, and seasonings. Cook until everything is married together for about 20 minutes. Add more broth until desired consistency is reached. Salt & pepper to taste. Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Hoppin’ John Stir-Fry

While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn. Black-eyed peas are a heat-loving drought tolerant crop that can thrive in the rough South Carolina clay dirt. Originally from Africa, Black-eyed peas were brought to the southern United States via slavery. Since African slaves did all the cooking for their American owners, African food & traditions eventually permeated American culture. For example, The African tradition of eating these peas as a symbol of luck, wealth & prosperity was one of many that stuck. Today, southerners in the United States eat Hoppin’ John around New Years, A popular regional dish (with African roots, of course) that features Red Peas or Black-eyed peas, and for many people in the south, symbolizes - You guessed it, luck, wealth, and prosperity. Today, We’re going to honor the past and look to the future by making a dish inspired by Hoppin’ John. You can add meat to this dish if you’d like, but we find that the beans are substantial. Note: Cook your black eyed peas until just tender the night before you plan on making this dish. Leave uncovered in your refrigerator overnight. Ingredients List 1 cup cooked black eyed peas ½ cup broccoli florets ¼ cup white onion, diced ½ raw jalapeno, seeded & finely diced ½ red bell pepper, diced 1 small carrot, shredded ¼ cup purple cabbage, shredded ½ cup grilled corn ¼ cup soy sauce 1 Tbsp mirin ½ lime, juiced Pinch of paprika s&p, to taste Directions Heat oil in a large saute pan or Wok on medium heat Saute your onions until fragrant and translucent, about 5 minutes Add your soy sauce, mirin, and paprika and stir to combine Add your broccoli and carrots and heat through. About 3-5 minutes Add the rest of your vegetables, excluding the peas. Once everything has incorporated, add your black eyed peas and heat through Serve over Carolina gold rice, add a protein, or just enjoy as is with fresh lime juice and cilantro How to prepare Black Eyed Peas Soak 2 cups of black beans in water until fully submerged. Cover with a towel and leave overnight When ready to cook, drain & rinse the beans. Return to a pot and add 5 cups of water or broth. Bring to a boil, reduce, and let simmer for 45-60 minutes or until beans reach desired texture. Once al dente, set aside and cool while preparing your stir-fry. Recipe courtesy of Charleston Chef Service.

MHM Recipes

Charleston Red Rice

Red Rice was brought to America via enslaved Africans. Being that the lowcountry was prime real estate for rice farming, it only makes sense that Red Rice quickly became a Charleston staple. This versatile starch can be paired with just about any protein you can imagine. At home, I like cooking Charleston Red Rice with shrimp or flaky white fish. Chicken, Sausage, or pork would all be perfect substitutes served next to this delicious rice as well. Ingredients List 1 Small yellow onion, fine diced 1 Green bell pepper, fine diced 2 cloves garlic, minced 2 cups Marsh Hen Mills Gold Rice or Middlin’s 1 small can tomato puree 3.5 cups water 1 tsp salt 1 tsp pepper 1 tsp smoked paprika Directions In a large pot, bring 4 cups of water or broth to a gentle simmer. Add tomato paste & spices to the water. Stir until incorporated. Add your rinsed rice to the pot, reduce heat and cover with a lid. Let cook 15-20 minutes While rice is cooking, Saute onion, pepper, and garlic. Once rice has cooked, transfer to a heat-safe bowl. Combine your rice and sauteed onion mixture together. Season to taste. Garnish with parsley or Scallions Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Classic Shrimp & Grits

This recipe is inspired by former MasterChef contestant, Captain Jamie Hough. Captain Jamie cooks up the best Shrimp & Grits in all of Charleston. Him and I did a cooking demonstration at the Wine under the Oaks festival at Boone Hall in 2022. After watching him finesse Shrimp & Grits, I felt like I had to step up my game. Here’s the result! Ingredients List 1 cup grits ½ tsp salt ¼ cup grated parmesan 1 stick butter 4 cups vegetable broth ½ white onion, diced 1 bell pepper, diced 2 Tbsp minced garlic 1 cup whole cherry tomatoes 1 tbsp fresh thyme 1 tbsp fresh parsley 2# shrimp* 1 heaping Tbsp tomato paste S&P to taste Directions In a sauce pot, bring 4 cups of vegetable broth, or preferred broth, to a gentle boil. Stir in grits while whisking vigorously. Once the grits are smooth and no longer clumping, let simmer until grits thicken. Turn off heat and add parmesan, ½ stick butter, and salt. Add 1 Tbsp butter to a separate sauté pan and turn heat to medium high. Once hot, add onions and stir until translucent. Add peppers & garlic. Add your herbs & cherry tomatoes until they blister. Add tomato paste & incorporate** Add your peeled & deveined shrimp and cook until just firm & pink. Remove from heat and taste. Add more salt if desired. Plate your grits in a bowl, top with your shrimp and enjoy! *Pro Tip: Buy shell-on shrimp and peel them yourself. Then use the shells to create a stock that you can add to the grits. **Pro Tip: If you’d like to thicken up your “gravy” & add some depth, add some heavy cream at this step. Recipe courtesy of Charleston Chef Service.

MHM Recipes

“Better than Mac” Cheese Grits

Fusing two cuisines together is all the rage in restaurants today. Drawing inspiration from one of my favorite comfort foods, I present to you the best Grit recipe you will ever have. Think of this as a substitution for potatoes au gratin or macaroni & cheese. I promise you’ll never look at grits the same again. *For best results, grate the cheese from blocks. Pre-shredded cheese has anti-caking agents that make it not ideal for use in this recipe. By all means, if it’s all you have - go for it! Ingredients List For the Cheese Sauce 2 Tbsp butter 3 Tbsp Flour 1.5 cups milk 1 cup sharp cheddar cheese 1/2 cup mozzarella ½ cup parmesan ½ tsp garlic powder ½ tsp salt For the Grits 3.5 cups water or broth 1 cup marsh hen grits Directions In a saucepan, melt your butter. Once melted, add flour and whisk vigorously until thickened. Let darken on medium low heat for about 3-5 minutes before continuing on. Turn the heat to medium-high and slowly add your milk. whisk to incorporate. Once the mixture starts to loosen up, add spices & combine. Add your cheese in small increments making sure it melts completely into the mixture before adding more cheese. In a separate pot, heat your water/broth to a rolling boil. Reduce to a simmer. Add your grits and stir vigorously while adding to avoid clumping of the grits. Once your grits are properly incorporated into the liquid, let cook like normal for about 15-20 minutes. Add more water if necessary to completely cook your grits. Remove grits from heat. While still hot, add your cheese sauce and incorporate. Once fully incorporated, you can eat your grits as is or use as a base for cheesy shrimp & grits or a bacon, egg, and cheese grit breakfast bowl. Enjoy! Recipe courtesy of Charleston Chef Service.

MHM Recipes

Buttermilk Blue Cornbread

MHM Recipes

Easy Skillet Cornbread

*For an 8 inch skillet Ingredients: 1 cup Marsh Hen Mill Cornmeal 1 egg 1 cup buttermilk 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup bacon grease Directions: Preheat oven to 425°F. Put well-seasoned 10-inch cast iron skillet with bacon grease in oven while it heats. Put first 5 ingredients in mixing bowl. (mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients). Pour bacon grease into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides. Pour entire mixture into the skillet. Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes). Remove from oven and let cool slightly before serving. Double recipe for a 10 inch skillet

MHM Recipes

Easy Polenta

Ingredients: 1 cup Marsh Hen Mill Polenta 4 cups chicken broth, vegetable broth, or water 1 teaspoon kosher salt 1 teaspoon black pepper 3.5 ounces Parmigiano-Reggiano cheese, grated (about 1 packed cups) 1/2 cup softened butter (4 ounces) Directions: Bring liquid to a boil in a medium saucepan over high. Stir in salt and pepper; remove from heat. Gradually add polenta, whisking constantly. Cover and let stand 45 minutes. Add cheese and butter, whisking vigorously to break up any lumps. And serve immediately. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Johnny Cake Bake

Ingredients: 1 cup Marsh Hen Mill Johnny Cakes Mix 2/3 cup of flour 1/4 tsp of salt 1 tsp of baking soda 1 cup of milk 3 tbsp of sugar 1 tbsp of melted butter 1 cup diced apples (peeled and cored) or 1 cup pureed pumpkin Directions: In a mixing bowl, stir together Marsh Hen Mill Johnny Cake Mix, flour, salt, and baking soda. Set aside. In a separate mixing bowl mix together milk, sugar, and melted butter. Blend flour mixture into wet ingredients. Add diced apples or pureed pumpkin. Stir well. Pour batter into pan, and sprinkle cinnamon and sugar over the batter just before baking. For a thicker cake, pour batter into a lightly greased 9x9 baking pan. Cook for about 1 hour at 350. For a thinner cake, use a 9x13 baking pan & put into a 350 oven for about 35-40 minutes.

MHM Recipes

Easy Farro

Ingredients: 1 1/2 cups Marsh Hen Mill Farro 4 cups water. Salt and pepper 2 tablespoons butter 2 bay leaves Directions: Bring a large pot of salted water to boil with the bay leaves. Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes. Drain well and discard the bay leaves. Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days. To Serve Hot Sauté cooked farro piccolo in olive oil with red onions and thyme. Add a splash of white wine and finish with cheese. Top with any roasted root vegetables. To Serve Cold Chill the cooked farro piccolo. Combine with chopped spinach or kale, roasted shallots, bell peppers, carrots and broccoli. sprinkle with salt and pepper and toss. Pour a vinaigrette onto salad. Taste for seasoning, adjusting as you like. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Easy Freekeh

Ingredients: 1 cup of Marsh Hen Mill Freekeh 3-4 cups of water or broth Directions: Combine the freekeh and water (or broth) in a large pot. Bring to a boil, and then reduce to a simmer. Cover and cook for 35-40 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain the excess moisture from the pot, and then fluff with a fork. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Easy Sea Island Red Peas or Black-eyed Peas

Ingredients: 1 Cup Marsh Hen Mill Sea Island Red Peas or Black-eyed Peas Salt (to taste) Water Directions: Give the peas a good rinse. Transfer the peas to a jar or pot and cover with water and stir in the salt. Let soak overnight, up to 24 hours. When ready to cook, drain the peas and transfer to a pot. Add enough water to go about 3″ above the peas. Add salt. Bring to a boil and let cook for 15 minutes. At the 15-minute mark, reduce the heat to low so that the peas are just below a simmer. Cook the peas until soft, about 40-45 minutes, occasionally tasting to reach the desired texture. If serving immediately, drain the peas through a fine mesh sieve and place them in a bowl. If storing, allow the peas to cool completely in their liquid, and then store in their broth in the fridge for up to 4 days, or freeze for up to three months. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Easy Johnny Cakes

Ingredients: 1 cup Marsh Hen Mill Johnny Cakes Mix 1 cup of water 1/4 cup of milk Bacon drippings (butter or other oil/fat can be used) Directions: In a medium saucepan bring water to a rolling boil. Remove from heat and pour Johnny Cake mix into a mixing bowl. Stirring constantly, drizzle the hot water over the mix. After the batter is thoroughly mixed, stir in the milk. Heat the bacon drippings in a large cast iron frying pan on medium-high heat. When the pan is hot, drop your batter by the spoonful. Cook until both sides are golden brown, just like a pancake. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Easy Rice

Ingredients: 1 Cup Marsh Hen Mill Carolina Gold Rice, Charleston Gold Rice or Middlins 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. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

MHM Recipes

Low Country Shrimp and Grits

Ingredients: 3 cups water 1 cup Marsh Hen Mill Stone Ground Grits 1 1/2 cups half and half Salt to taste Dollop of butter handful finely chopped tomatoes and onions 1 lb. peeled shrimp 1/2 cup white wine Directions: Bring water to boil and add grits slowly. Cover. Reduce heat to low and stir occasionally. As grits thicken add half and half. Continue to cook for 1 hour, stir 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 wood spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in 1/2 cup of white wine and continue to stir until shrimp are done and wine has reduced Plate grits. Pour entire shrimp and gravy over grits. Enjoy. TID BIT — Shrimp and grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish.

MHM Recipes

Easy Grits

Ingredients: 1 Cup Marsh Hen Mill Stone Ground Grits (any type) 4 Cups Water Salt and Butter to taste Directions: Bring water to a rapid boil in a heavy saucepan. (see note) Add salt and butter. Add grits and stir well until water boils again. Reduce heat to a simmer, cover and continue cooking for 25-30 minutes, stirring often and adding water as needed. Add additional salt and butter to taste. yields about 4 cups of cooked grits Note: You may start with 3 cups of water and add the 4th as needed while cooking if you would like as this may reduce cook time but will require a closer eye and more stirring. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

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Your Table Creations

Freekeh Musli

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...

Unicorn Grit Pie

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.

Grits Souffle

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.

Chocolate Chip Pumpkin Bread

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.

Cheese Chiles Cornbread

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.

Cornbread Recipe

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!

Blue Cornbread

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.

Gluten-Free Cornbread

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.

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