Fan Recipes

Freekeh Pumpkin Pancakes: An Ancient Grain Gets a Freekeh Makeover

by: Despina Panagakos Yeargin

Dry Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice

Wet Ingredients:

  • 1 egg
  • 1 cup buttermilk
  • ½ cup pumpkin puree
  • ½ cup cooked Freekeh

Toasted Pumpkin Seeds

  • ¼ cup raw pumpkin seeds
  • ¼ pat of butter (about ½ a teaspoon)
  • 1 big pinch of salt

How to Cook Freekeh

  1. 2 cups water (bring to a boil)
  2. 1 teaspoon salt (in the water)
  3. 1 cup freekeh (rinse in a sieve first and add to boiling salted water)
  4. Cover the pot of boiling water, salt and freekeh. Lower the heat so that the pot contents simmer. Cook for twenty minutes. Uncover. Cook for another 3 to 5 minutes. Turn off the heat, stir the freekeh and leave on the burner for 20 to 30 minutes so that the residual heat dries out any remaining water. Yield: 3 cups cooked freekeh. Use in muffins, soups, salads, pancakes and as a breakfast cereal.

Toasting the Pumpkin Seeds

Heat a non-stick pan over high heat. Add the seeds and butter. Stir and toss until browned. They will make a popping sound. When you are satisfied with the toasty color, stir in a generous pinch of salt. Stir or toss. Pour out onto a small plate to cool.

The Pancakes

  1. Combine dry ingredients with a whisk.
  2. In another bowl, whisk the egg, then the buttermilk. Switch to a spatula and stir in the pumpkin. Finally, add the freekeh and dry mix. Stir until all ingredients are barely combined. Overmixing will toughen the pancakes and not allow them to rise properly.
  3. Heat a non-stick pan or griddle over medium-high heat. Reduce heat to a smidge below medium and add 1 teaspoon of coconut oil. Using a ¼ cup measure and a small spatula, pour in the pancake batter. Use the spatula to push the batter onto the pan rapidly and to spread out in the pan so that each pancake is even.
  4. Once the pancakes have risen a bit and developed bubbles on the side, flip the pancakes and continue to cook until the center is cooked through. I save the first pancake for the cook so I can see if the center is properly done…then I eat it!
  5. Yield: 10 medium pancakes, enough for three to four people, depending on how hungry they are.

NOTES: Eggs are large. Salt used is Celtic sea salt. Freekeh is always sourced from Marsh Hen Mills in Edisto, South Carolina, and the maple syrup is always from Sapwood Farms in the Ithaca, New York, area.

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Gluten-Free Cornbread and Sausage Stuffing

adapted from Real Simple Magazine by Leslie Pratt


  • 1 tablespoon olive oil
  • 1 pound breakfast sausage (casing removed)
  • 6 tablespoons unsalted butter, plus more for the baking dish and foil
  • 1 recipe gluten-free cornbread, cut into large cubes (recipe below)
  • 2 medium white onions, chopped
  • 4 celery stalks, thinly sliced
  • ½ cup dried cranberries (Craisins)
  • kosher salt and black pepper
  • ½ cup dry white wine
  • 2 ½ cups low-sodium chicken broth
  • 2 large eggs, beaten
  • ½ cup chopped fresh flat-leaf parsley
  • 1 tablespoon rubbed sage
  • Salt and pepper

Heat oven to 375°F. Heat the oil in a large skillet over medium-high heat. Cook the sausage and 1 Tbs. of rubbed sage, breaking it up with a spoon until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet.

Butter a 9-by-13-inch baking dish. Divide the cornbread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.

Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, occasionally stirring, until very tender and beginning to brown, 10 to 12 minutes. Add the dried cranberries and wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.

Add broth, eggs, sausage, and parsley and ½ teaspoon salt to the vegetables and toss to combine. Begin to layer the dried cornbread and the sausage and vegetable mixture in the prepared baking pan. Do not toss the bread with the sausage mixture or the cornbread will break down. Layer bread, then sausage mixture, ending with bread. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.

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Gluten-Free Cornbread

by: Leslie Pratt


  • 1 ¼ cups cornmeal –use your favorite Marsh Hen Mill variety!
  • ¾ cup gluten-free all-purpose flour. I like King Arthur.
  • 1⁄2 cup sugar
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 cup milk
  • 1⁄4 cup vegetable oil
  • 1 large egg, beaten

Mix all of the ingredients together and pour into a greased 9x13 pan or two 8-inch round pans. Bake at 400 degrees about 15 minutes. Cool completely and then cut into 2-inch cubes.

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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 Tarleton


  • 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 Marsh Hen Mill 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


  • 1 cup Marsh Hen Mill GRITS – your choice of the type
  • 4 cups water
  • 1 tsp salt
  • 8 TB unsalted Butter
  • 3 eggs, separated
  • 2 egg whites
  • ¾ cup milk (or cream and water)
  • 1 cup grated cheese
  • ¼ tsp cream of tartar
  • Butter & powdered parmesan cheese for soufflé dish

Boil water and add grits and salt and cook according to directions here. Add butter. In a bowl, beat egg yolks. Add milk and beat well. Add grits, grated cheese 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

Freekeh Pumpkin Pancakes
by: Despina Panagakos Yeargin

Gluten Free Cornbread and Sausage Stuffing
by: Leslie Pratt

Gluten Free Cornbread
by: Leslie Pratt

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 Tarleton

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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