Ancient Grains

Ancient Grains

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Farro Piccolo 1.5 lb
Farro Piccolo 1.5 lb

Farro Piccolo 1.5 lb

$10.00

Yellow Polenta 1.5 lb
Yellow Polenta 1.5 lb

Yellow Polenta 1.5 lb

$9.00

Freekeh 1.5 lb
Freekeh 1.5 lb

Freekeh 1.5 lb

$10.00

From Our Mill to Your Table

Crafted with Purpose, Rooted in Tradition

Stone-Ground Tradition

We mill the old-fashioned way, using time-tested techniques that preserve flavor, texture, and nutrition in every bite.

Heirloom Ingredients

Our grits and cornmeal are made from heirloom grains, delivering rich, authentic taste you won’t find in mass-produced products.

Flavor First

From the very start, our mission has been simple: bring the best flavor to your table, one bag of goodness at a time.

Rooted in Story & Place

Born on a sea island and inspired by tradition, our products carry a sense of place, purpose, and passion in every package.

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Melody's Nan-Mammy's Homemade Cornbread Recipe

Melody's Nan-Mammy's Homemade Cornbread Recipe

by Alex Staikos on Mar 22 2026
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.  
Cornbread Crackers

Cornbread Crackers

by Alex Staikos on Feb 25 2026
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!  
Unicorn Cornmeal Chocolate Chip Cookies

Unicorn Cornmeal Chocolate Chip Cookies

by Alex Staikos on Feb 04 2026
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.