Get creative with your Cornbread! Ive been playing around with my friend Bob Cook's Korean Mustard lately. This is a delicious and unique sauce that goes insanely well with any sort of sandwich (especially beef). So naturally I tried it in some cornbread with one of my other favorite ingredients, Plantains! Sounds weird, I know and I'm not even sure how I mentally arrived at this pairing but it works. So order some Korean Mustard and try it out. This is our recipe for Korean Mustard and Plantain Cornbread. Sounds Crazy, Tastes Delicious!

A Note on Plantains: If they don't look like a rotten banana they aint ripe enough. They need to be all black and a little squishy. Trust me, its ok.

Korean Mustard and Plantain Cornbread

2 tbsp Korean Mustard http://www.burntandsalty.com/shop/korean-mustard

2 large or 3 small over ripe plantains 

1 Quickie Bag of Altman Farm and Mill Cornbread Mix

1 egg

3/4 cup milk

3 tbsp butter (plus another 3 tbsp for sauteing the plantains)

Peel the plantains and chop them about the size of a marble. Saute the plantains with about 3 tbsp butter until they start to caramelize. While the Plantains are cooling, mix the cornbread according to the directions on the bag and add the Korean Mustard. Fold in the Plantains, pour the batter in a hot skillet and bake at 425 for about 16 minutes. Enjoy.

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)

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!

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