Recipes!

Corn Bread

Preheat oven to 425.
Grease pan with butter or oil and place pan in oven until hot.

Mix:
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.

Grits

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.

Cornbread Salad

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.