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.

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.

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.

Ingredients: 8 cups popped popcorn 1 cup brown sugar, packed ½ cup (1 stick) butter ¼ cup light corn syrup ½ tsp salt ½ tsp baking soda 1 tsp vanilla extract Directions: Preheat oven to 250°F. Place popped popcorn in a large greased baking pan or roasting pan. In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once boiling, stop stirring and let cook for 4 minutes. Remove from heat and stir in baking soda and vanilla. The mixture will foam up — stir quickly. Pour caramel over popcorn and stir to coat evenly. Bake for 1 hour, stirring every 15 minutes. Spread on wax paper or a greased baking sheet to cool. Break apart and enjoy! *Cooking time may vary depending on the oven and conditions in the kitchen.

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.

By: Charleen Badman | Originally published by the James Beard Foundation Ingredients: Vinaigrette: 1 clove garlic 1/3 cup lemon juice 1 tablespoon minced preserved lemon 2 teaspoons toasted ground cumin 1 teaspoon toasted ground coriander 1 teaspoon sea salt ½ teaspoon black pepper ½ teaspoon chipotle chile flakes 1 cup extra virgin olive oil Salad: ¾ cup Marsh Hen Mill Black Barley or pearled barley 3 asparagus spears, sliced on the bias 3 small heirloom carrots, sliced into thin rounds 2 spring onions, green and white parts sliced thin 1 small summer squash, sliced into thin rounds ½ bulb fennel, thinly sliced ½ cup chopped arugula, lightly packed ½ cup chopped heirloom tomatoes ½ cup roughly chopped parsley leaves, lightly packed ¼ cup chopped cilantro, lightly packed ¼ cup chopped mint, lightly packed Salt and pepper to taste Directions: Prepare the barley the night before: soak the grain overnight in cold water. Drain and place into a saucepan. Cover with enough cold water to rise a couple of inches above the grains. Bring to a boil and reduce to a simmer. Simmer until the grains are tender, about 40 minutes, adding more water if necessary to keep the barley covered. Drain and rinse under cold water to remove any excess starch. Lay out on a half sheet tray or cookie sheet to cool and dry for 20 minutes. Make the vinaigrette: using a microplane, grate the garlic clove. Stir the garlic and the remaining ingredients besides the oil together in a small bowl. Let sit for at least 1 hour for the flavors to develop and the garlic to soften. Slowly whisk in the olive oil. Toss the cooked barley with just enough of the vinaigrette in a large bowl to coat the grains. Let sit for at least 30 minutes to allow the grains to absorb the dressing. Toss in the remaining salad ingredients. Taste and season with more dressing, salt, and pepper to taste. Yield: 8 servings *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity affect cooking times.

By: Jeremy Fox | Originally published in Bon Appétit, January 2016 Ingredients: 1 cup Marsh Hen Mill Black Barley 12 crimini or white button mushrooms, stems and caps separated 4 bay leaves 1 tablespoon kosher salt, plus more 4 large eggs 1 small red or watermelon radish, trimmed, thinly sliced ¼ cup kimchi, thinly sliced Small cilantro sprigs and olive oil (for serving) Directions: Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours. Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 tablespoon salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard. While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside. Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl. Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil. Do Ahead: Barley can be soaked 1 day ahead. Keep chilled. Yield: 4 servings *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity affect cooking times.

Ingredients For the Mushroom Ragù ¼ cup extra-virgin olive oil 3 leeks, white and light-green parts, halved vertically, sliced 2 pounds mixed mushrooms (such as button, cremini, oyster, shiitake, chanterelle), thickly sliced Kosher salt 2 teaspoons chopped fresh rosemary leaves 2 fresh bay leaves 1 cup low-sodium chicken or vegetable broth For the Polenta 1 tablespoon extra-virgin olive oil 1 fresh bay leaf Kosher salt 1½ cups coarse yellow polenta 4 tablespoons unsalted butter, cut into pieces ¼ cup freshly grated Grana Padano, plus more for serving For the Greens ¼ cup extra-virgin olive oil 5 garlic cloves, sliced 2 bunches escarole (about 1½ pounds), leaves separated and trimmed Kosher salt ½ teaspoon peperoncino flakes Instructions For the Mushroom Ragù Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the leeks and mushrooms. Season with 2 teaspoons salt and the rosemary. Stir to combine. Cook, stirring occasionally, until the mushrooms are lightly browned and wilted, 8–10 minutes. Add the bay leaves and broth. Cover and cook until the mushrooms are very tender, about 15 minutes more. Remove the bay leaves. For the Polenta Combine 6 cups water, the olive oil, bay leaf, and 2 teaspoons salt in a large saucepan. Bring to a simmer over medium-low heat. Whisking slowly, stream the polenta into the pot through the fingers of one hand. Whisk constantly to avoid lumps. Once all the polenta is added, adjust the heat so a few small bubbles pop to the surface. Continue to cook and stir, making sure to get the corners and bottom of the pan, until the polenta is thick and pulls away from the sides, 30–35 minutes. Discard the bay leaf and beat in the butter and cheese. To Serve Spoon a mound of polenta onto a plate. Top with the braised escarole, then spoon the mushroom ragù over it all. Finish with freshly grated Grana Padano. Watch on Instagram