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Marsh Hen Mill Carolina Gold Rice Soap with Soap Saver
Marsh Hen Mill Carolina Gold Rice Soap with Soap Saver

Marsh Hen Mill Carolina Gold Rice Soap with Soap Saver

$14.00

Marsh Hen Mill Unicorn Grits Soap with Soap Saver
Marsh Hen Mill Unicorn Grits Soap with Soap Saver

Marsh Hen Mill Unicorn Grits Soap with Soap Saver

$14.00

Marsh Hen Mill Sea Island Blue Grits Soap with Soap Saver
Marsh Hen Mill Sea Island Blue Grits Soap with Soap Saver

Marsh Hen Mill Sea Island Blue Grits Soap with Soap Saver

$14.00

Marsh Hen Mill Jimmy Red Grits Soap with Soap Saver
Marsh Hen Mill Jimmy Red Grits Soap with Soap Saver

Marsh Hen Mill Jimmy Red Grits Soap with Soap Saver

$14.00

Marsh Hen Mill Tea Towel 2

Marsh Hen Mill Tea Towel 2

$12.95

Marsh Hen Mill Tea Towel 1

Marsh Hen Mill Tea Towel 1

$12.95

Marsh Hen Mill Soap Dish
Marsh Hen Mill Soap Dish

Marsh Hen Mill Soap Dish

$9.00

Marsh Hen Mill Green Oaxacan Grits Soap with Soap Saver
Marsh Hen Mill Green Oaxacan Grits Soap with Soap Saver

Marsh Hen Mill Green Oaxacan Grits Soap with Soap Saver

$14.00

Marsh Hen Mill Kiss My Grits Soap with Soap Saver
Marsh Hen Mill Kiss My Grits Soap with Soap Saver

Marsh Hen Mill Kiss My Grits Soap with Soap Saver

$14.00

Marsh Hen Mill Gardener's Dirt Soap with Soap Saver
Marsh Hen Mill Gardener's Dirt Soap with Soap Saver

Marsh Hen Mill Gardener's Dirt Soap with Soap Saver

$14.00

Marsh Hen Mill Gardener's Lemongrass Soap with Soap Saver
Marsh Hen Mill Gardener's Lemongrass Soap with Soap Saver

Marsh Hen Mill Gardener's Lemongrass Soap with Soap Saver

$10.00

Marsh Hen Mill Bug Off Soap with Soap Saver
Marsh Hen Mill Bug Off Soap with Soap Saver

Marsh Hen Mill Bug Off Soap with Soap Saver

$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.

Related blog posts

Babs’ Creamy White Wine Risotto

Babs’ Creamy White Wine Risotto

by Alex Staikos on May 14 2026
Ingredients (Serves 4–6) 6 cups warm chicken or vegetable broth 4 tablespoons butter, divided (plus more if desired) 1 small onion, finely diced 1½ cups Middlins ½ cup dry white wine ½ cup heavy cream 1 cup freshly grated Parmesan cheese Salt and freshly ground black pepper, to taste Optional Add-Ins – Shrimp and Asparagus 1 pound shrimp, peeled and deveined 1 bunch asparagus, cut into 1-inch pieces Optional Add-Ins – Mushroom and Sausage 8 ounces mushrooms, sliced 12 ounces good Italian sausage, browned and crumbled Instructions Warm the broth and keep it hot over low heat. In a large skillet or heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add the onion and cook until soft and translucent. Stir in the Middlins and cook for 2–3 minutes until the grains look slightly chalky around the edges. Pour in the white wine and stir until it is mostly absorbed. Add one ladleful of warm broth at a time, stirring slowly and constantly. Wait until each addition is nearly absorbed before adding the next. Continue until the rice is creamy and al dente, about 18–22 minutes. For shrimp and asparagus: add asparagus during the last 5 minutes and shrimp during the last 3–4 minutes. For mushroom and sausage: sauté mushrooms separately and stir them in with browned sausage near the end. Stir in the remaining butter, heavy cream, and Parmesan cheese. Season with salt and pepper and serve immediately. Note Risotto should be loose and silky, not stiff. If it thickens too much before serving, stir in a splash of warm broth.  
Cornmeal Banana Muffins

Cornmeal Banana Muffins

by Alex Staikos on Apr 30 2026
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.
Hushpuppies

Hushpuppies

by Alex Staikos on Apr 30 2026
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!