Cornmeal & Grits Recipes
Old-Fashioned Cornbread
2 Cups Locke's Mill Cornmeal
1 ½ Teaspoons Baking Powder
1 ½ Teaspoons Baking Soda
1 ½ Teaspoons Diamond Krystal Kosher Salt
2 Large Eggs
2 Cups Buttermilk
6 Tablespoons Neutral Oil, Divided
¼ cup Honey
Place a 9-10" cast-iron skillet in the oven and preheat to 375° F
Mix together cornmeal, baking powder, baking soda and salt in a large bowl. In another bowl, mix together eggs, buttermilk, 3 tablespoons of oil and honey. Make a well in the center of the dry mixture and add wet ingredients, mixing until well-combined.
Let batter rest 5-10 minutes to allow the cornmeal to absorb some of the liquid, but stir well before putting it in the pre-heated pan.
Remove hot skillet and add remaining 3 tablespoons of oil. (You can also substitute bacon fat, coconut oil or another oil with a high smoke point.) Return the skillet to the oven for 3-4 minutes or until just starting to smoke a bit.
Remove skillet and carefully pour cornbread batter into hot greased skillet; the cornbread will start to set up a bit around the edges almost immediately.
Return the skillet to the oven and bake for 27-35 minutes, or until cornbread has set in the center and springs back. (Use a longer baking time for red and blue cornmeal and a shorter baking time for yellow and white cornmeal.)
Cool 5 minutes before eating. Serve with salted butter and honey or molasses.
Locke’s Mill Grits Recipe
1 ½ cups Water
½ cup Milk
4 oz. Unsalted Butter
1 tablespoon Salt
3 tablespoons Sugar (optional; for sweet grits)
1 cup Locke’s Mill Grits
Place all ingredients (except the grits) in a pot and bring to a simmer. Once simmering, whisk in grits and reduce heat to low.
Keep stirring (preferably with a wooden spoon) for about 30 minutes. If the grains aren’t fully cooked through by the time they’ve thickened, add a bit of water.
Once grits are tender, serve with additional toppings — like cheese, bacon, scallions, syrup, honey, or more butter — or enjoy as is.
Creamy Locke’s Mill Polenta
4 Cups Chicken or Vegetable Stock
1 Cup Locke’s Mill Polenta or Cornmeal
½ Teaspoon Salt
¼ Teaspoon White Pepper
2 Teaspoons Fresh Thyme Leaves (Optional)
2 Tablespoons Butter
¼ Cup Grated or Shredded Cheese
Add stock to a 2-quart saucepan and bring to a boil along with fresh thyme, salt and pepper. (If using a salty cheese like Parmesan, omit or reduce the salt.)
Slowly add polenta or cornmeal to boiling stock while whisking vigorously to avoid lumps. Reduce heat to a simmer and cook for 10 minutes, stirring continuously.
Cover pot, turn off heat, and let steep for 40 to 45 minutes.
Add butter and cheese. Taste and adjust seasoning as desired.