The Bloody Butcher Grits, wow, they were amazing! I think the best grit I ever had.” –  Chef Mark Richardson, Dudley Chef

No two people make cornbread the same way, and we hope you’ll experiment with this grain. Some cooks only use a seasoned, very hot, cast iron skillet, and pour their batter in to the sizzle. Bill and I are partial to this, but we also like the more versatile cake pan method.

We are always searching for new recipes! If you would like to submit yours to be featured on our site, please email us.

Cream Style Cornbread 

Ingredients:
2 tablespoons of organic butter
3 free-range eggs, well-beaten
½ cup of organic vegetable oil
1 cup of organic sour cream or plain organic yogurt
2 cans of organic corn
1 cup any variety of Bloody Butcher Cornmeal
1 and ¾ teaspoon of baking powder
Pinch of salt

Instructions:
Preheat oven to 350 degrees.
Puree 1 can of organic corn.
Mix other can of corn with pureed corn.
Combine ingredients and pour into a well-greased pan.*
Start watching the cornbread at 45 minutes; take it out at 55 minutes or so, depending on the pan shape and size.
Serves 6.

*We prefer a 9 x 9 x3 inch pan, for cornbread we can cut into squares and eat for several nights. Some people insist a well-seasoned cast iron skillet, which we sometimes use as well.

Mt. Folly Cornbread

We’ve named this cornbread “Mt. Folly” to recognize our effort to grow heritage and organic grains, and emphasize plant-based diets.  This recipe was developed by us, substituting organic apple sauce and vegetable oil for cream and butter. It does contain eggs, which we buy from a local farmer.

Ingredients:
3 free-range eggs, well-beaten
½ cup of organic vegetable oil
1 and ¼ cup of organic applesauce
1 cup any variety of Bloody Butcher Cornmeal
1 and ¾ teaspoon of baking powder
Pinch of salt

Instructions:
Pre-heat oven to 350 degrees.
Combine ingredients and pour into a well-greased pan.*
Start watching the cornbread at 30 minutes; take it out at 35 minutes or so (depending on the pan shape and size).
Serves 6.

*We prefer a 9 x 9 x 3 inch pan, for cornbread we can cut into squares and eat for several nights. Some people insist a well-seasoned cast iron skillet, which we sometimes use as well.

Mt. Folly Cornmeal Waffles

Submitted by Willie Carver, Recipe Contest Winner. Mt. Sterling, Kentucky

Ingredients:

1 cup Bloody Butcher Cornmeal
1 tbsp organic butter, divided up into pieces
1 tbsp baking powder
1/2 cup organic whole milk
1/2 cup organic sugar
1 free-range egg

Instructions:
Stir baking powder into Bloody Butcher Cornmeal
Work butter pieces into cornmeal mixture until a grainy consistency is achieved
Add milk, egg, sugar
Stir until mixed in
For waffles: Pour into hot waffle maker
For pancakes: Pour into preheated oiled pan set to medium high. Flip after three minutes.

Blueberry Cornmeal Upside Down Cake

By Nigella Lawson

Ingredients:
Vegetable oil for greasing pan
1 ⅓ cup sugar, divided
3 cups blueberries
2 large eggs
Finely grated zest of 1 large orange
⅔ cup orange juice
⅔ cup olive oil (not extra virgin) or sunflower oil
½ cup regular or instant polenta
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Instructions:
Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.

Corn Cakes  

You can make these corn cakes any size you’d like and top them in a good variety of ways. Last week, we had them topped with pulled pork. The week before, we had turkey hash. – Laura

Ingredients:
1 cup twice ground Bloody Butcher Cornmeal
1 free-range egg
1 tbsp baking powder
1/2 tsp baking soda
1 cup organic buttermilk

Instructions:
Mix all ingredients together – mix well.
Fry until golden brown on each side in a small amount of vegetable oil.

Aunt Lisa’s Cornbread

Ingredients:
1 & 1/2 cup of Bloody Butcher Cornmeal
1/2 cup white flour
1/2 cup whole wheat flour
2 tablespoons cane natural sugar
4 & 1/2 teaspoons of Rumford baking powder
couple pinches of salt
1 cup and a bit more of whole milk
1/4 cup of sunflower oil
2 free-range eggs

Instructions:
Preheat oven to 400 degrees.
Put skillet into oven to heat.
Mix dry ingredients together first, then wet ingredients.
Mix wet ingredients.
Mix all ingredients until blended.
Pour mix into greased skillet.
Bake 20 minutes.

Aunt Lisa is the Aunt to Mt. Folly Farm’s COO & Farm Manager, Ben Pasley.