Cookware

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!  

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.    

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.