Food

Food

From heirloom grits to stoneground cornmeal and beyond, our pantry essentials are crafted for flavor, tradition, and everyday goodness.

54 products

Pickled Baby Corn 16 oz

Pickled Baby Corn 16 oz

$11.00

A kraft paper stand-up pouch of Marsh Hen Mill 'Bloody Butcher Grits' with a large white label featuring a black Halloween-themed illustration, photographed on a clean white background.
Detailed front view of the Nutrition Facts panel for a corn product, set against a subtle, light gray textured background. Text includes: 16 servings per container, serving size 1/4 cup, 150 calories per serving, and a breakdown of nutrients with Daily Values.

Bloody Butcher Grits 1 lb

$8.00

Bloody Butcher Cornmeal 1 lb
Bloody Butcher Cornmeal 1 lb

Bloody Butcher Cornmeal 1 lb

$7.00

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

Blue Cornmeal Corndogs

Blue Cornmeal Corndogs

by Marsh Hen Mill on Jun 04 2026
Ingredients: 1 cup Marsh Hen Mill Sea Island Blue Cornmeal 1 cup all-purpose flour ¼ tsp salt ⅛ tsp black pepper ¼ cup white sugar 4 tsp baking powder 1 egg 1 cup milk 1 quart vegetable oil, for frying 32 oz beef hot dogs Wooden skewers Ketchup and mustard, for serving Directions: In a medium bowl, combine Sea Island Blue Cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in egg and milk until a thick batter forms. Preheat vegetable oil in a deep saucepan over medium heat to about 365°F. Insert wooden skewers into hot dogs. Roll hot dogs in batter until well coated. Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels. Serve warm with ketchup and mustard. *Adapted from AllRecipes Corn Dogs — replace 1 cup yellow cornmeal with 1 cup Marsh Hen Mill Sea Island Blue Cornmeal for a beautiful blue color and richer, nuttier flavor. *Cooking time may vary depending on the stove top and the conditions in the kitchen.
Melody's Nan-Mammy's Homemade Cornbread Recipe

Melody's Nan-Mammy's Homemade Cornbread Recipe

by Greg johnsman 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. Shop Our Cornmeal
Cornbread Crackers

Cornbread Crackers

by Greg johnsman 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! Shop Our Cornmeal