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Fan Recipes

Blue Cornbread

by: Linda Heuring


  • 1 cup flour
  • 1 cup Marsh Hen Mill blue cornmeal
  • 1 Tbsp baking powder
  • 1/2 t kosher salt
  • 2 beaten eggs
  • 3/4 cup dairy free sour cream
  • 1/4 cup almond milk
  • 1/4 cup olive or other oil
  • 2 Tbsp sugar

Preheat oven to 425.

Grease a cast iron skillet on the bottom and about a half inch up the sides.

In a medium mixing bowl, wisk sour cream and almond milk together until smooth. Add beaten eggs and oil and stir until combined.

In another bowl, combine the flour, cornmeal, baking powder, salt, and sugar.

Add the dry ingredients to the wet ingredients and stir only until everything is moistened.

Spoon the batter into the skillet. Let sit on the counter for five minutes to rise, then bake for 20-25 minutes. Cool slightly on wire rack before cutting.

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Cornbread & Black-Eyed Pea Casserole

by: Lynette Jones

Yield: about 10 servings


  • 1 lb. ground beef (can use Italian Sausage)
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups Marsh Hill Hen corneal, any variety
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs, beaten
  • 2 cups cooked Marsh Hill Hen black eye peas
  • 1 cup shredded cheddar cheese
  • 2 Tablespoons chopped Marsh Hill Hen hot okra

Preheat oven to 400 degrees. In a 10” cast iron skillet cook onion & ground beef until beef is browned and onions are tender season to taste.

Remove mixture from skillet & wipe it clean, then spray with a nonstick spay.

In a large bowl combine cornmeal,salt, baking soda, baking powder, oil and buttermilk and eggs. Blend well. Stir in black eye peas, cheese, okra and ground beef mixture.

Pour into skillet. Bake 20-30 minutes or until golden brown. Enjoy!

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Spam Hash with fina'denne and Sea Island speckled grits

by: Chef Devin Jarmon
Instagram: @_yes.chef_

Fina'denne sauce:

  • 1/4 cup shoyu (or Soy Sauce)
  • 1 finely sliced thai chili
  • splash of fresh lemon juice
  • salt & pepper to taste

*Let fina'denne sit overnight for best results. Minimum 2 hours.*

Spam Hash:

Pre-heat oven 450 degrees

Medium dice: Spam, butternut squash and russet potatoes.

Slice onion and mushroom.

Gently toss ingredients in a bowl with avocado oil (canola will work as well). Salt and pepper.

Line a large sheet pan with aluminum foil. Spread hash evenly on the pan. Roast in the oven for 15-20 minutes. Until potatoes are crisp and brown on the edges.

Marsh Hen Mill Speckled Grits:

  • 1 cup of grits
  • 4 cups of water
  • 1 tbsp unsalted butter
  • 1/2 cup finely grated sharp cheddar

Simmer for 25 minutes, stirring often. 20 minutes in, finely grate cheddar over the grits, stir. Turn off the burner, let rest, covered for the remaining 5 minutes.

Fry two eggs in canola oil, sunny side up. crack two eggs in a cold pan with oil. Once the egg is almost set, turn the burner off, cover the pan with lid and rest 3-4 minutes before serving on top of the Spam Hash.

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Cornbread Recipe

by: Michael Deger

This is a variation on the Marsh Hen Mill Cornbread recipe.


  • ¾ Cup Yellow Cornmeal
  • ¾ Cup Jimmy Red Cornmeal
  • ½ tsp. Baking Soda
  • 1 tsp. salt 1 Cup Frozen Corn (Or leftover corn cut off the cob)
  • ¾ Cup Shredded Mexican Blend Cheese (I use Kirkland brand)
  • 2 Jalapeno Peppers Diced (Optional)
  • 1 Cup Whole Milk
  • 2 Tsp. White Vinegar
  • 1 Large Egg
  • 2 Tbsp. Unsalted Butter Melted
  • 2 Tbsp. Vegetable Oil.
  • 1 Tbsp. Crisco Honey to taste

Put a 10” iron skillet in the oven and preheat oven to 400 or convection oven to 375. Add the 2 tablespoons vinegar to the whole milk, stir once, and let stand 10 minutes.

Stir together the cornmeal, baking soda and salt. Stir in the frozen corn. Add jalapeno pepper if using. Mix in the shredded cheese. Beat the egg and add it to the milk. Stir in the melted butter and oil. Mix the dry and wet ingredients until combined.

Remove the skillet from the oven and add the 1 tablespoon of Crisco and let melt.

Carefully swirl the melted Crisco around the skillet. Pour the cornmeal mixture into the skillet and carefully spread across the skillet. Squirt honey from a honey dispenser in thin crisscross lines about ¼” apart across the top of the corn meal mixture.

Bake for 20-25 minutes until the top is brown and a toothpick inserted in the center comes out clean.

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Jim's Shrimp and Cheese Grits (serves 8)

by: Jim Tarlton


  • 8 Cups Heavy Cream (or half and half)
  • 5 oz unsalted butter
  • 1 TBS crushed/chopped fresh garlic (or 1 tsp garlic paste)
  • ¼ Tsp salt
  • ¼ Tsp vegetable seasoning (like “Perfect Pinch” garlic & herb)
  • 1 Cup stoneground grits
  • 1 Cup NY White Cheddar Cheese (grated)
  • ½ Cup Extra-Sharp cheddar Cheese (grated)
  • ¼ Cup Asiago Cheese

For the Shrimp:

  • 2-3 lbs large shrimp (peeled and deveined)
  • 1 Cup Hot Sauce (I prefer using Texas Pete – Tabasco is hotter)
  • 2 Cups flour
  • ½ Cup cornstarch
  • 1 TBS seafood magic blend, Old Bay or any homemade seafood spice mix
  • 1 TBS ground black pepper
  • 2 Tsp cayenne pepper
  • 1-2 Tsp Paprika (optional for color)
  • Canola or vegetable oil (enough for frying)

For the Mushroom Sauce:

  • ½ Lb (or more) white mushrooms (sliced thin)
  • 2 TBS unsalted butter
  • 8 oz Tasso ham (substitute any unsmoked ham) diced and sautéed
  • 1 finely diced jalapeño pepper (deseeded)
  • ½+ cup (or more) white wine (Chardonnay works well)

Grits | Bring cream to a gentle boil in large saucepan. Add butter, garlic, salt, vegetable seasoning, grits. Cook until grits are creamy (30+ min), then add cheese (a little at a time) until thoroughly incorporated and continue to cook until grits are done (about 15 more min).

Shrimp | Marinate shrimp in the hot sauce for about 10-15 minutes. In a bowl, combine flour, cornstarch, seafood spice mix, black and cayenne pepper, salt, paprika (use paprika for color and also for taste). Dredge shrimp in mixture, shake off excess and pan fry in small batches about 2-3 minutes until golden. Set aside to drain (keep warm). Mushroom Sauce – Sauté jalapeño then mushrooms in butter until softened. Add diced ham and cook another 2 minutes. Add wine and reduce until sauce thickens. Season to taste with salt and pepper.

Assembly | Ladle grits into serving dish/large bowl. Spoon mushroom sauce mixture onto grits. Place generous amount of shrimp on top. Scatter chopped, green onions for garnish. Serve immediately while hot. Amount(s) can be adjusted accordingly for quantity and individual taste. Grits need to be “creamy”, not just cooked. I like to lean a little heavy on the Asiago cheese in the grits.

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Singing the Blues / Go Blues!! Cornbread

by: Karl Kischkel

Cornbread Recipe v2.1 for an 8 inch skillet


  • 1/4 cup melted unsalted butter
  • 1/4 cup flour
  • 3/4 cup Sea Island Blue cornmeal
  • 0-2 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1 large egg

Preheat oven and skillet to 400 degrees

In a bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt.

Add buttermilk and egg. Mix until just combined. Add melted butter, mix until combined.

Pour mix into the hot skillet and bake for 15-19 minutes or until toothpick clean. Allow to cool for 10 minutes before serving.

This recipe is versatile. The flour to cornmeal ratio can be 50/50 or you can go with all cornmeal if you want. Sweet or unsweet? That's also up to you. Double up the ingredients and you have enough batter for a 10 inch skillet.

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Cheese Chiles Cornbread

by: Carlton Adams


  • 2 eggs, lightly beaten
  • 1 cup plain yogurt
  • 1/4 cup melted butter, cooled
  • 1 cup Marsh Hen cornmeal
  • 1 tsp each salt and baking powder
  • 1/2 tsp baking soda
  • I cup grated Monterey Jack Cheese
  • 1 cup canned cream- styled corn
  • 1/2 cup minced scallions, about 4
  • 1 4oz can chopped green chiles

Heat oven to 400 degrees. Whisk together eggs, yogurt, and butter in a medium bowl. Add dry ingredients and mix until well blended. Add remain ingredients and mix well. Pour into hot 1O inch cast iron skillet which 2 tbsp butter has been melted! Bake 40 minutes.

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Smokey Mountain Lemon Chess Pie

by:Ted and Jim

Servings: 8 | Prep time: 30 minutes | Total time: 90 minutes

For 9” Pie, 10” Pie or Deep Dish


  • 2 cups sugar
  • ½ cup butter
  • 5 eggs
  • 1 cup milk
  • 1 TBSP. flour
  • 1 TBSP. Marsh Hen Mill’s Yellow Cornmeal
  • ¼ cup fresh lemon juice
  • Grated rind of 3 large lemons
  • 1 unbaked 9 inch pie shell
  • 3 cups sugar
  • ¾ cup butter
  • 8 eggs
  • 1 ½ cup milk
  • 1 ½ TBSP flour
  • 1 ½ TBSP. Marsh Hen Mill’s Yellow Cornmeal
  • 3 oz. fresh lemon juice
  • Grated rind of 4 large lemons
  • 1 unbaked 10 inch pie shell

Preheat oven to 350 degrees with rack in the top third of the oven.

Cream sugar and butter, add eggs and milk, beat well. Then add flour, cornmeal, lemon juice and grated lemon rind. Don’t be surprised when the lemon juice makes the mixture look curdled. It will be fine when it bakes.

Pour mixture in the pan, baking at 350 until done, 45 minutes to 1 hour. It should be only slightly jiggly in the middle and a knife inserted should come out clean.

Remove from oven and cool on rack. This can be served when slightly warm but is best when it has time to cool. This can be made in advance.

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Chocolate Chip Pumpkin Bread

by: Nancy and Ashley Griffin


  • 2 ripe bananas
  • 2 eggs
  • 1/3 cup coconut oil
  • 1 and 3/4 cups of organic pumpkin (or 1 can)
  • 1/2 cup buckwheat honey
  • 1/2 cup coconut sugar (or regular sugar)
  • 2 and 1/2 cups Geechie Boy Mill Jimmy Red cornmeal
  • 1 TBS baking soda and powder
  • 1/2 tsp. salt like Jacobsen
  • 2 tsp. cardamom
  • 2 tsp. cinnamon
  • good quality chocolate chips (like Valhorna)

Combine bananas, coconut oil, eggs and pumpkin until smooth. Add all other ingredients and stir until just blended. Bake in a loaf pan for 60 minutes at 360 degrees or until just done (a toothpick comes out clean).

Serve with love!

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Grits Souffle

by: Marilyn Tarpy


  • ¼ cup Marsh Hen Mill GRITS (your choice of the type)
  • 1 cup water
  • ½ tsp salt + sprinkle
  • 3 TB unsalted Butter
  • 3 eggs, separated
  • 1/3 cup milk (or cream and water)
  • ½ tsp ground mustard
  • ½ cup grated cheese
  • ¼ tsp cream of tartar
  • butter, powdered parmesan cheese for soufflé dish

Boil water and add grits and salt and cook about 20 minutes. Add butter. In a bowl, beat egg yolks. Add milk and beat well. Add grits, grated cheese and mustard and beat well. Sprinkle a dash of salt on egg whites and beat until foamy. Add tartar and beat until stiff. Fold egg whites into grits mixture. Pour into a well buttered and “cheesed” soufflé dish. Cook at 350 deg about 45 min – 1 hour. Serve immediately.

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Unicorn Grit Pie

by: Morgan Lytle


  • 3/4 Cup Water
  • 1/8 Tsp Salt
  • 1/4 Cup Unicorn Grits
  • 6 Tbs Butter, cubed
  • 3/4 Cup Sugar
  • 2 Tbs All-Purpose Flour
  • 3 Large Eggs
  • 1/4 Cup Buttermilk
  • 1 Tsp Vanilla
  • Pastry for single crust pie

Heat oven to 325°. In medium saucepan stir together water, salt and grits. Once they come to a boil lower temp and cook roughly 10 minutes or until thickened. Add butter and stir until melted. Remove from heat and cool.

In a small bowl whisk all remaining ingredients together. Slowly stir into cooled grits.

Roll out pastry for 9" pie pan. Transfer to pie pan, trim pastry 1/2" from edge of pan and flute the edges. Add filling. Bake for 35 to 40 minutes or until center is set. Serve warm or cool.

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Freekeh Musli

by: Blake Langdon


  • 1/4 cup Freekeh
  • 1/4 cup steel cut oats
  • 1/4 cup rolled oats
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/8 tsp salt
  • up to 2 Tbs honey or pure maple syrup
  • 1 1/4 cup milk or milk substitute

Combine all ingredients and mix well. Leave in the refrigerator overnight. In the morning, give it a good stir. Top with fresh fruit, frozen wild blueberries, or simply eat it hunched over the sink straight out of the bowl. A fast, filling breakfast that will keep you full till...

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Explore Fan Recipes

Blue Cornbread
by: Linda Heuring

Cornbread & Black-Eyed Pea Casserole
by: Lynette Jones

Spam Hash with fina'denne and Sea Island speckled grits
by: Chef Devin Jarmon

Cornbread Recipe
by: Michael Deger

Jim's Shrimp and Cheese Grits (serves 8)
by: Jim Tarlton

Singing the Blues / Go Blues!! Cornbread
by: Karl Kischkel

Cheese Chiles Cornbread
by: Carlton Adams

Smokey Mountain Lemon Chess Pie
by:Ted and Jim

Chocolate Chip Pumpkin Bread
by: Nancy and Ashley Griffin

Grits Souffle
by: Marilyn Tarpy

Unicorn Grit Pie
by: Morgan Lytle

Freekeh Musli
by: Blake Langdon

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