Recipes
Our stone ground grits and cornmeal can be made in many delicious recipes. Below are a few collections of our favorites. You will find downloadable PDFs of these recipes at the bottom of the page.
A FEW TASTY WAYS TO FIX GRITS
BASIC GRITS
Place one cup of Falls Mill stone-ground grits in a bowl, cover with 2 cups of water, stir. The light bran will rise to the top. Carefully pour off the water and light bran reserving the grits in the bowl. Rinse again if desired.
In a heavy-bottomed saucepan bring 2 cups of water, 1/4 teaspoon of salt and 1 tablespoon of butter to a boil. Stir in the grits. Boil for 1 minute then reduce the heat to low and simmer, covered, about 15 minutes. Stir occasionally until grits are thick and creamy. If too thick add a little more water or some milk or cream. Serve hot, makes about four ½ cup servings
EASY CHEESE GRITS
4 cups water
1 cup Falls Mill stone-ground grits
2 teaspoons instant chicken bouillon
1 thin slice onion- finely chopped (optional)
2 tablespoons butter
¼ cup half-and-half
2 to 4 ounces of cheese (American, Cheddar, or Havarti)
Place grits in bowl and cover with 2 cups water. Stir grits so that light bran will rise to the top carefully pour off the water and bran, reserving the grits in the bowl. Rinse again if desired.
Bring 2 cups water, onion, instant chicken bouillon, and butter to a boil in a heavy-bottomed saucepan and add grits to the boiling mixture. Reduce heat to low and cook, covered, 15 minutes, stirring occasionally until grits are soft and creamy. Add half- and-half and cheese and stir until cheese melts. Serve hot. Yields 4 half-cup servings.
FRIED GRITS
Prepare basic grits, after they are done pour them into an un-greased loaf pan. Let this cool until the grits are firm, usually 30 minutes or more. Turn the pan over so the grits loaf slides out, slice about ½ inch thick. Mix some flour, salt and pepper together on a plate and dip the grits slices (both sides) in the flour mixture. Put a quarter inch of oil in a skillet, and fry the slices on medium high heat for about 5 minutes until golden brown. Turn over and brown the other side.
SAUSAGE FRIED GRITS
Prepare basic grits and set aside. Cook some sausage, breaking it up into small pieces. Drain the fat and stir the sausage into the grits. Beat an egg and add it to the grits mixture. Pour into a loaf pan and put it in the refrigerator until firm. Turn out the grits and prepare as fried grits.
JALAPENO GRITS
To your basic grits add 1½ cups of shredded cheese, 3 tablespoons butter, 2 beaten eggs, chopped jalapeno pepper to taste (start with 2 tablespoons), salt and pepper to taste. Pour into a greased baking dish, bake at 350 degrees for about 30 minutes. Top will be lightly browned.
SHRIMP AND GRITS
Use clean, de-veined shrimp, sauté in skillet with 2 tablespoons butter, garlic salt or Cajun seasoning to taste for 3-5 minutes until shrimp is firm, do not over cook. Serve over basic grits or easy cheese grits. Garnish with diced tomatoes and crumpled bacon.
ALOHA GRITS
Like sweet grits? Try this recipe. Prepare basic grits, stir in ¼ cup milk or cream, 4 tablespoons brown sugar, ¼ cup pineapple juice, stir together pour into a greased baking dish. Sprinkle top with shredded coconut, crushed macadamia nuts and ginger. Bake at 350 º for about 30 minutes. R
Recipes using Falls Mill Multi-Grain Pancake Mix
APPLE STREUSEL COFFEE CAKE
Cake
2 cups Falls Mill Multi-Grain Pancake Mix
½ cup sugar
½ cup applesauce or apple butter
1 egg
½ stick butter softened
¾-1 cup milk or half-and-half
1 small apple chopped
Topping
½ cup brown sugar
¼ stick butter melted
½ cup chopped pecans
1 teaspoon cinnamon
Preheat oven to 350º
In a large mixing bowl blend together dry ingredients with a wire whisk. Add milk, egg, butter and applesauce and stir until almost smooth. More milk can be added for a good pouring consistency. Stir in apple last. In a small bowl mix together topping ingredients with a fork.
Coat a shallow baking dish with Pam, spoon in cake mix then cover with topping. Bake for 20-25 minutes. Use on 13×9 inch pan or 2 smaller dishes and share with a friend.
Falls Mill Multi-Grain Pancake Mix makes waffles too! Just add 1 tablespoon of oil to the pancake recipe on the bag.
SAUSAGE BALLS
Preheat oven to 375º
1 pound ground pork sausage
1 cup Falls Mill Multi-Grain Pancake Mix
1 egg (optional)
4-8 ounces grated sharp cheddar cheese
In a large mixing bowl blend together all ingredients. It is messy but works best if you blend it by hand. Shape into 1-inch balls and arrange on a large cookie sheet coated with non-stick cooking spray. Bake for 13-15 minutes. Yield about 36 sausage balls.
SAVORY ZUCCHINI PIE
2 cups finely chopped zucchini or squash
2 eggs, lightly beaten
6 green onion tops, chopped
1/4 cup Falls Mill Multi-Grain Pancake Mix
3/4 cup grated sharp cheddar cheese
1/4 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Preheat oven to 350°
Lightly grease a 9 inch pie plate and set aside. In a large mixing bowl combine the zucchini, eggs, onions, pancake mix, cheese, oil, and spices. Stir well. Transfer to the prepared pie plate. Bake 45 minutes or until a tester inserted into the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving.
This recipe makes 8 servings.
Substitutions: Grated yellow squash or carrots can be used instead of zucchini. Add a small chopped red bell pepper or a couple of chopped Roma tomatoes for color.
Portions may be halved and cooked in a smaller dish.
BASIC GRITS
Place 1 cup of grits in a bowl, cover with water and stir. The light bran will float to the top. Carefully pour off the water and light bran, reserving the grits. Bring 2 cups of water, 1 tablespoon of butter and 1/4 teaspoon of salt to boil in a heavy-bottomed saucepan. Add the grits, reduce heat to low and cook, covered about 15 minutes, stirring occasionally until thick and creamy. Stir in cream & cheese, or milk and sugar. Serve hot.
Yield: 4 half-cup servings
EASY CHEESE GRITS
1 cup Falls Mill Grits 4 cups water
1/4 cup chopped onion (optional) 2 tablespoons butter
2 teaspoons instant chicken bouillon 1/4 cup half-and-half
2 to 4 ounces of cheese (American, Cheddar, Havarti)
Place grits in bowl and cover with 2 cups water. Stir grits so that the light bran will rise to the top of the water. Set aside. Bring 2 cups water, onion, instant chicken bouillon, and butter to a boil in a heavy-bottomed saucepan. Carefully pour off the water and bran from the grits then add the rinsed grits to the boiling water. Reduce heat to low and cook, covered, 15 minutes, stirring occasionally until grits soften. Add half-and-half and cheese and stir until cheese melts. Serve hot. Yield: 4 half-cup servings
Contains: Whole Wheat Flour, Buckwheat Flour, Yellow Corn Meal, Wheat Bran, Sugar, Baking Powder, Baking Soda, and Salt.
PANCAKES
To 1 cup Multi-Grain Pancake Mix, add the following:
1 egg 2 tablespoons melted butter
1/2 – 3/4 cup milk (more milk makes thinner pancakes)
Cook on a medium-hot, greased griddle or skillet until pancakes are covered with bubbles, turn and brown on other side.
Yield: approximately 6 four-inch pancakes
MUFFINS
2 cups Multi-Grain Pancake Mix 3/4 – 1 cup milk or buttermilk
1 egg 1/2 cup melted butter
1/2 cup sugar 1 teaspoon cinnamon
1/2 cup raisins or chopped apples
(Try your favorite fruit. You can also substitute 1/2 cup of preserves or jam instead of fresh fruit.)
Mix together dry ingredients with a wire whisk in a large bowl. Add milk, egg, and butter, stir until moistened then add fruit. Do not over mix! Bake in a greased muffin pan at 375 ° for 18-20 minutes.
Yield: 12 muffins Janie Lovett
BUCKWHEAT PANCAKES
2/3 cup Buckwheat Flour 2 tablespoons sugar
1/3 cup white flour 1 egg
1/2 teaspoon salt 1/2 – 3/4 cup milk
1 teaspoon baking powder 2 tablespoons melted butter
Beat together lightly 1/2 cup milk, egg, and melted butter in mixing bowl, add dry ingredients stirring just enough to moisten the flour. Cook on a greased, medium hot griddle. For thinner pancakes use more milk. Serve with butter and syrup. Yield: 6 four-inch pancakes
FRUITED BUCKWHEAT MUFFINS
1 cup all purpose flour 1/4 teaspoon baking soda
1 cup peeled, finely chopped apple 1/4 teaspoon salt
3/4 cup Buckwheat Flour 3/4 cup buttermilk
2 tablespoons vegetable oil 1/2 cup sugar
1/4 cup raisins 1 egg lightly beaten
3 teaspoons baking powder vegetable cooking spray
Combine dry ingredients a large bowl; make a well in the center of mixture. Combine buttermilk, oil and egg; add to dry ingredients, stirring just until moistened. Add fruit and stir. Divide batter evenly among muffin cups coated with cooking spray. Bake at 375o for 20 minutes. Remove from pan immediately. Let cool on wire racks. Yield: 1 dozen muffins
REFRIGERATOR ROLLS
3 1/2 cups sifted self-rising flour 1/2 cup sugar
3 1/2 cups Falls Mill Whole Wheat Flour 1 quart milk
1 stick butter or margarine 2
teaspoons salt
3 packages yeast
Heat the milk and butter in a heavy saucepan just until the butter melts, remove from heat. Combine dry ingredients then add milk and butter mixture, stir until smooth. Divide the batter in half and store in 2 large covered bowls. Place in refrigerator for at least 4 hours before use. Bake in a greased muffin pan at 425o for 15-20 minutes.
Yield: 4 dozen rolls Janie Lovett
WHOLE WHEAT BRAN MUFFINS
1 1/ 2 cups Wheat Bran 1 egg
1 cup Whole Wheat Flour 1 cup sugar
1/2 cup white flour 1/2 teaspoon salt
3 teaspoons baking powder 2/3-1 cup milk
1/4 cup fruit preserves, or jam or applesauce 1/2 cup raisins
1 teaspoon cinnamon 1/4 cup oil
Put bran in a large mixing bowl and cover with 1/2 cup boiling water, stir with a fork until moistened, set aside. In another large bowl combine dry ingredients blending with a wire whisk. Next stir in milk, egg, oil and fruit, mix together. Stir in the bran. Bake in greased muffin pan at 375o for 18 minutes.
Yield: 1 dozen muffins
WHOLE WHEAT PANCAKES
1 cup Falls Mill Whole Wheat Flour 2 tablespoons sugar
2 tablespoons melted butter 1 teaspoon baking powder
1 egg 1/2 teaspoon salt
1/2 – 3/4 cup milk
Mix together dry ingredients in a medium mixing bowl, stir in milk, egg and melted butter with a wire whisk. Cook on a greased, medium hot griddle or frying pan. The pancakes are ready to turn when the top is covered with bubbles. For thinner pancakes use more milk.
Serve with butter and syrup. Yield: 6 four-inch pancakes
Self-rising Corn Meal contains salt, baking powder, and baking soda as leavening agents.
MOM’S CORNBREAD
1 1/2 cups Falls Mill Self-rising Corn Meal 1 cup self-rising flour
1 egg slightly beaten 1 1/2 cups buttermilk
1 1/2 teaspoons melted butter or bacon drippings
Combine dry ingredients in medium mixing bowl. Add remaining ingredients and just enough buttermilk for a good pouring consistency. Bake in a greased muffin tin or iron skillet at 425o for 15-20 minutes.
Yield: 1 dozen muffins Elaine Lovett
HUSHPUPPIES
1 cup self-rising Corn Meal 1 beaten egg
1/2 cup self-rising white flour 1 cup buttermilk
1/2 teaspoon onion salt 1/2 teaspoon garlic powder
1/4 cup chopped green onions
Mix dry ingredients. Add egg and about half the buttermilk. Stir in onions. Add more buttermilk a little at a time until batter is well mixed, let stand for 10 minutes. Drop by spoonfuls into medium-hot oil. Fry until browned.
Yield: 12-15 small hushpuppies
MOM’S CORNBREAD
1 1/2 cups Falls Mill Corn Meal 1 cup white flour
3 teaspoons baking powder 1/4 teaspoon baking soda
1 egg slightly beaten 1 tablespoon melted butter
1/2 teaspoon salt 1 1/2 cups buttermilk
Combine dry ingredients in medium bowl. Add remaining ingredients and just enough buttermilk for a good pouring consistency. Grease muffin pan or iron skillet and bake in 425o oven for 15-20 minutes or until brown on top. Serve with butter or honey.
Yield: 1 dozen muffins Elaine
Lovett
HUSHPUPPIES
1 cup Falls Mill Corn Meal 1/2 teaspoon garlic powder
1/2 cup white flour 1/2 teaspoon baking soda
1 teaspoon baking powder 1 beaten egg
1/2 teaspoon salt 1 cup buttermilk
1/2 teaspoon onion salt 1/4 cup chopped green onions Mix dry ingredients.
Add egg and about half the buttermilk. Stir in onions. Add more buttermilk a little at a time until batter is well mixed, let stand for 10 minutes. Drop by spoonfuls into medium-hot oil. Fry until browned.
Yield: 12-15 small hushpuppies