Your Table Creations

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.

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: 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: 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: 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.