Your Table Creations

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!

by: Ted and JimServings: 8 | Prep time: 30 minutes | Total time: 90 minutesFor 9” Pie, 10” Pie or Deep Dish Ingredients: 2 cups sugar ½ cup butter 5 eggs 1 cup milk 1 TBSP. flour 1 TBSP. Marsh Hen Mill’s Yellow Cornmeal ¼ cup fresh lemon juice Grated rind of 3 large lemons 1 unbaked 9 inch pie shell 3 cups sugar ¾ cup butter 8 eggs 1 ½ cup milk 1 ½ TBSP flour 1 ½ TBSP. Marsh Hen Mill’s Yellow Cornmeal 3 oz. fresh lemon juice Grated rind of 4 large lemons 1 unbaked 10 inch pie shell Directions Preheat oven to 350 degrees with rack in the top third of the oven. Cream sugar and butter, add eggs and milk, beat well. Then add flour, cornmeal, lemon juice and grated lemon rind. Don’t be surprised when the lemon juice makes the mixture look curdled. It will be fine when it bakes. Pour mixture in the pan, baking at 350 until done, 45 minutes to 1 hour. It should be only slightly jiggly in the middle and a knife inserted should come out clean. Remove from oven and cool on rack. This can be served when slightly warm but is best when it has time to cool. This can be made in advance.

by: 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.

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.

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.

By: Lynette JonesYield: about 10 servings Ingredients 1 lb. ground beef (can use Italian Sausage) 1 medium onion, chopped 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups Marsh Hill Hen cornmeal, any variety 1 cup buttermilk 1/4 cup vegetable oil 2 eggs, beaten 2 cups cooked Marsh Hill Hen black eye peas 1 cup shredded cheddar cheese 2 Tablespoons chopped Marsh Hill Hen hot okra Directions Preheat oven to 400 degrees. In a 10” cast iron skillet cook onion & ground beef until beef is browned and onions are tender season to taste. Remove mixture from skillet & wipe it clean, then spray with a nonstick spay. In a large bowl combine cornmeal,salt, baking soda, baking powder, oil and buttermilk and eggs. Blend well. Stir in black eye peas, cheese, okra and ground beef mixture. Pour into skillet. Bake 20-30 minutes or until golden brown. Enjoy!

By: Linda Heuring Ingredients 1 cup flour 1 cup Marsh Hen Mill blue cornmeal 1 Tbsp baking powder 1/2 t kosher salt 2 beaten eggs 3/4 cup dairy free sour cream 1/4 cup almond milk 1/4 cup olive or other oil 2 Tbsp sugar Directions Preheat oven to 425. Grease a cast iron skillet on the bottom and about a half inch up the sides. In a medium mixing bowl, wisk sour cream and almond milk together until smooth. Add beaten eggs and oil and stir until combined. In another bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Add the dry ingredients to the wet ingredients and stir only until everything is moistened. Spoon the batter into the skillet. Let sit on the counter for five minutes to rise, then bake for 20-25 minutes. Cool slightly on wire rack before cutting.

By: 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.

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.