Cookware

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.

The ultimate summer snack — 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!

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!