Gift Boxes

9 products

Marsh Hen Mill Grits Sampler Gift Box with White, Speckled, and Yellow Grits pouches
Spoon lifting cheesy grits from a small cast-iron skillet on a blue plate

Grits Sampler Gift Box

$45.00

Rice is Nice Gift Box with Carolina Gold Rice, Middlins, and Charleston Gold Brown Rice pouches
Marsh Hen Mill Carolina Gold Rice, 1.5 lb gold pouch, front view

Rice is Nice Gift Box

$54.00

Two Marsh Hen Mill bags, Unicorn Grits (pink-lavender) and Unicorn Cornmeal (purple), with a pile of grey ground grain between them.

Pink with a Purpose

$23.00

Marsh Hen Mill Cornbread Lover Gift Box with Guinea Flint, Sea Island Blue, and Unicorn Cornmeal
Golden and purple cornbread in small cast-iron skillets with sliced cornbread and butter on a plate

Cornbread Lover Gift Box

$46.00

Sea Island Red Hoppin’ John Gift Box with Red Peas, Carolina Gold Rice, and Yellow Cornmeal
Mound of rice topped with shredded meat and green onions on a blue plate

Sea Island Red Hoppin' John Gift Box

$45.00

Marsh Hen Mill Black Eye Hoppin’ John Gift Box with Black-Eyed Peas, Carolina Gold Rice, and Yellow Cornmeal
Marsh Hen Mill Black-Eyed Peas, 1.5 lb black and white pouch, front view

Black Eye Hoppin' John Gift Box

$45.00

Marsh Hen Mill Breakfast Sampler Gift Box with White Grits, Johnny Cakes mix, and Foresight coffee
Person holding a plate of golden toast topped with a generous swirl of whipped cream

Breakfast Sampler Gift Box

$57.00

Two bags of Marsh Hen Mill stone ground grits, one labeled 'Unicorn Grits' in lavender and one labeled 'Unicorn Cornmeal' in purple, with a large pile of the fine powder behind them. A matching orange baseball cap with a Marsh Hen Mill patch is shown in front, along with two recipe cards and a Marsh Hen Mill logo graphic on a white background.

Pink with a Purpose + Hat

$58.00

Godzilla Bundle of colorful Marsh Hen Mill grits, cornmeal, rice, peas, and popcorn pouches
Person cutting into a loaded toast topped with a golden fried piece, eggs, and greens beside a salad

Godzilla Bundle

$84.50

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.

Related blog posts

A bowl of creamy grits topped with sauteed shrimp, a dish made with Jimmy Red grits

The Story Behind Jimmy Red: The Corn That Started As Moonshine

by Marsh Hen Mill on Aug 06 2026
How a corn once prized for Prohibition-era moonshine — handed down through three ears from a Lowcountry seedsman — became the celebrated Jimmy Red grits chefs and distillers seek out today.
Grilled Peach Cornmeal Shortcakes with Cinnamon Caramel Bourbon Whipped Cream

Grilled Peach Cornmeal Shortcakes with Cinnamon Caramel Bourbon Whipped Cream

by Greg johnsman on Jul 06 2026
Ingredients Grilled Peaches 3–4 ripe peaches, halved and pitted 2 Tbsp. butter, melted 2 Tbsp. brown sugar Cornmeal Shortcakes 2 cups all-purpose flour, plus more for surface 1 cup yellow Marsh Hen Mill cornmeal 1 Tbsp. baking powder 2 tsp. kosher salt 1/2 tsp. baking soda 6 Tbsp. granulated sugar, divided 1 cup unsalted butter, cold, cubed 1 cup whole buttermilk, cold 1 large egg, beaten Cinnamon Caramel 3/4 cup granulated sugar 3 Tbsp. unsalted butter 1/2 cup heavy cream Pinch of salt 1 tsp. ground cinnamon Bourbon Whipped Cream (optional) 1 cup heavy cream 1/8–1/4 cup granulated sugar 1 tsp. vanilla bean paste 2 tsp. bourbon Instructions Grilled Peaches Preheat grill to medium-high. Mix melted butter and brown sugar; brush over the cut sides of the peaches. Grill cut-side down for 3–5 minutes, until charred and caramelized. Cornmeal Shortcakes Preheat oven to 425°F. Line a baking sheet with parchment. In a large bowl, whisk together flour, cornmeal, baking powder, salt, baking soda, and sugar. Cut in the cold butter with a pastry blender or two forks until crumbly. Stir in buttermilk until the dough just comes together. Turn out onto a floured surface. Pat into a rectangle and cut into four pieces. Stack the quarters, press down, and repeat three times to create layers. Pat or roll to 1 inch thick. Trim edges and cut into six squares. Freeze on a sheet tray for 10 minutes. Brush tops with beaten egg, sprinkle with additional sugar, and bake 13–15 minutes, until golden. Cinnamon Caramel In a saucepan over medium heat, melt the sugar, stirring constantly, until golden. Carefully add the butter and stir to melt. Slowly pour in the cream, stirring constantly. Add the cinnamon and a pinch of salt. Simmer 1–2 minutes until smooth. Let cool slightly. Bourbon Whipped Cream In a chilled bowl, whip the cream, sugar, vanilla, and bourbon until soft peaks form. Split the shortcakes. Layer with grilled peaches, a spoonful of cinnamon caramel, and a generous dollop of bourbon whipped cream. Drizzle with extra caramel and top with flaky salt if you're feelin' fancy.
Summer Grit Casserole Cakes

Summer Grit Casserole Cakes

by Greg johnsman on Jul 06 2026
Ingredients 4 cups chicken broth 3 cups milk 2 garlic cloves, grated 1 tsp. kosher salt, divided, plus more to taste 2 cups Marsh Hen Mill grits (your choice) 1 large egg 2 cups shredded cheddar cheese 4 Tbsp. salted butter, cubed and softened 3/4 tsp. ground black pepper, divided, plus more to taste Nonstick cooking spray 1/2 cup all-purpose flour Vegetable oil, for frying Chopped fresh chives, for serving Instructions In a large pot, bring the chicken broth, milk, garlic, and ½ teaspoon of salt to a simmer over medium heat. Gradually whisk in the grits. Reduce heat to low, cover, and cook, stirring frequently, until tender, 15–20 minutes (or per package directions). In a small bowl, beat the egg. Spoon ¼ cup of the hot grits into the egg, stirring constantly, then stir the egg mixture back into the pot. Stir in the cheese and butter until melted and combined. Add ½ teaspoon pepper and salt to taste. Spray a 13x9-inch baking pan with cooking spray. Spoon in the grits, smoothing into an even layer. Press plastic wrap directly onto the surface. Cool at room temperature for at least 30 minutes, then refrigerate until set — 3 hours, or up to 3 days ahead. Place the flour in a shallow dish and whisk in the remaining ½ teaspoon salt and ¼ teaspoon pepper. Using a 2- to 2½-inch round biscuit cutter, cut the grit cakes into rounds (or slice into 2-inch squares). Dredge in the seasoned flour, shaking off excess. In a large cast-iron skillet, add oil to cover the bottom by about ½ inch. Heat to 350°F over medium-high. Working in batches, cook the grit cakes without moving until golden on one side, 2–4 minutes. Flip and cook until golden, 2–3 minutes more. Drain on paper towels and sprinkle with salt and chopped chives. Serve hot or warm.