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

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.

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!

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!

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.

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

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!

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 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.

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.

MHM Recipes

White Grits with Cream Cheese & Parmesan

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 Silky cream cheese smooths the clean, mellow flavor of white corn; Parmesan adds depth. Finish Blend in 4 oz cream cheese until fully melted, then stir in ½ cup grated Parmesan and a touch of nutmeg.

MHM Recipes

Speckled Grits with Pepper Jack

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 Pepper Jack’s gentle spice perks up Speckled’s warm, rustic corn flavor. Finish Stir in 1½ cups shredded pepper jack, plus 2 Tbsp cream. Garnish with sliced scallions or a dash of hot sauce.

MHM Recipes

Unicorn Grits with Gruyère

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. Our Suggested Cheese Pairing: Nutty Gruyère echoes Unicorn’s delicate sweetness and toasty undertones. How To Finish Farmer Greg's Way: Melt in 1½ cups shredded Gruyère and ¼ cup cream. Finish with a few grinds of white pepper.

MHM Recipes

Sea Island Blue Grits with Goat Cheese

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 Creamy chèvre enhances the blue grits’ floral, slightly smoky notes. Finish Fold in 6 oz fresh goat cheese and 2 Tbsp butter until creamy. Add a handful of chopped fresh herbs (chives or thyme) for brightness.

MHM Recipes

Guinea Flint Grits with Parmigiano-Reggiano

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 Parmigiano-Reggiano’s savory umami lifts Guinea Flint’s earthy, heirloom-corn complexity. Finish Stir in 1 cup finely grated Parmigiano-Reggiano, 2 Tbsp cream, and a drizzle of extra virgin olive oil. Garnish with cracked black pepper.

MHM Recipes

Jimmy Red Grits with Aged White 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: Aged white cheddar brings sharpness that highlights Jimmy Red’s rich, nutty-sweet depth. Finish Stir in 1½ cups grated aged white cheddar and ¼ cup heavy cream at the end of cooking. Top with a sprinkle of smoked paprika and a pat of butter.

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.

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

Warm Farro & Cauliflower Soup

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.

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