RECIPES & THE SECRET TO HAPPINESS
Pimento Cheese Everything Grits
By AnnLouise
1 Quickie Bag of our Heirloom Grits
2 cups milk
2 1/2 cups of chicken stock
A few pinches of salt
Fresh garlic (or garlic powder) to taste
Half stick of Irish Butter
Your favorite hot sauce
Crumbled bacon
Your favorite pimento cheese
Everything seasoning blend
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Bring the liquid to a rolling boil.
Add the entire Quickie Bag of our Heirloom Grits.
Bring it back to a boil stirring as you go then reduce to a simmer.
After about 15 minutes add the half stick of butter, salt, garlic a pinch of white pepper, black pepper to taste, and a few dashes of hot sauce.
Stir often so the grits wont stick to the bottom of the pot.
Stir in more milk slowly if needed.
This should take about 25 minutes.
Serve with a fat dollop of pimento cheese, some crumbled bacon, and a hefty sprinkle of everything seasoning.
Enjoy! (and Don't operate heavy machinery directly after eat this)
Our Classic Cornbread Recipe
Cornbread!
1 egg
3/4 cup milk
3 tablespoons melted butter (let it cool a little so it wont cook the egg)
1 bag Of Altman Farm Buttermilk Cornbread Mix
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Pre-heat the oven to 400 degrees.
Place an 8-9 inch skillet in the oven while your'e mixing your ingredients.
Empty contents of the Buttermilk Cornbread mix into a bowl.
Add the milk, butter, and then the egg.
Whisk until smooth.
Remove the hot skillet from the oven and coat the inside with bacon drippings or cooking spray if you haven't cooked any bacon lately.
Pour in the batter and cook for 14-16 minutes.
Its done when the top is a light golden brown and the edge of the cornbread is slightly pulling away from the side of the pan.
Serve hot with butter and maybe even a little honey!
Our Classic Grits Recipe
Grits!
A favorite of Southerners and converted Northerners everywhere. Although there are many ways to fix up a pot of grits, this is our tried and true, simple and delicious basic grits recipe.
1 Quickie Bag of our Heirloom Grits
4 1/2 cups of Milk, water or stock
1 teaspoon Salt
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Bring the liquid to a boil.
Add the entire Quickie Bag of our Heirloom Grits.
Bring it back to a boil then reduce to a simmer.
Add the half stick of butter and salt.
Stir often so the grits wont stick to the bottom of the pot.
Add more liquid slowly if needed.
This should take about 25 minutes. Salt to taste.
Easy.
Tips: Only add a little salt at first, you can always add more at the end
EAT MORE CORNBREAD!
Hello from Evergreen!
Yep, that's a city! Or rather, a town? Ok, maybe it's just a community. We do have a Dollar General, so that's gotta be good for something, right? Maybe you shouldn't answer that.
Most importantly, Evergreen is home. And it's the home of our new adventure - Altman Farm & Mill.
Yep, we bought a mill!
To be clear, that's not a picture of our mill - ours doesn't need a donkey (thank goodness) because we don't even have a donkey (yet!)
The only thing you really need to know about our mill is that it grinds corn into grits and cornmeal. Is your mind blown? Did you know that grits are just little bits of ground up corn? What about that cornmeal is just teeny tiny little grits? See, we've already taught you so much...
How can you return the favor? Go ahead and fill your cart with our stone ground, NON-GMO, heirloom grits and cornbread mix. You won't be sorry.
We'll teach you more than you'll ever want to know about corn - and probably some totally unrelated things - right here on The Cornbread Blog.
Until next time,
Will & Tiffany
