Preheat oven to 425.
Grease pan with butter or oil and place pan in oven until hot.
¾ cup all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 to 2 tablespoons sugar (optional)
Add: 1 3/4 cups Hurricane Creek Farms corn meal
Beat in a separate bowl: 1 egg
Beat into the egg:
2 or 3 tablespoons melted butter
1 cup milk
Combine all ingredients with a few rapid strokes. Place batter in hot pan.
Bake sticks about 15 minutes. Bake corn bread or muffins 20 to 25 minutes.
Use a 4 to 1 ratio of water to grits.
On the stovetop - bring water to a boil, add grits and turn temperature to low. Simmer for 45 min - 1 hour.
In a crockpot – combine water and grits; cook on high ~2 hours or low ~8 hours.
Add salt and pepper to taste. Use butter and cheese for garnish
**For additional flavor, substitute chicken, vegetable, or beef broth for water.
**For creamier grits, use half milk and half water for the liquid.
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan cornbread, crumbled
2 (16 oz.) can pinto beans, drained
3 lg. tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 c. shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 (17oz.) cans whole kernel golden sweet corn, drained
Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients, ending with cheese. Cover and chill at least 2-3 hours before serving.