1 cup Woodson's Mill Grits
3 cups water
It begins and ends with grits, great for any time of day. To cook Woodson's Mill Grits, bring water to a boil then slowly pour in grits. Cook, stirring occasionally to prevent grits from sticking to the pan, for about 15 minutes. Add salt and pepper to taste, and of course don't forget the butter, or even better - cheese.
2 cups Woodson's Mill Cornmeal 1 tsp baking powder
1/4 cup flour 1 tsp baking soda
¾ cup milk ½ tsp salt
¾ cup buttermilk 1 large egg
¼ cup butter
True cornbread has very little if any flour, and of course true Virginia cornbread does not contain sugar. As the saying goes, if God intended cornbread to have sugar in it he would have called it cake. Preheat oven to 425°. Place 10” cast iron skillet in oven with butter to melt. Wisk together dry ingredients in one bowl and wet ingredients in another. Pour wet ingredients into dry, mixing thoroughly. When butter is melted, swirl to coat pan and pour remaining into mixture. Pour batter into hot skillet and cook for 20 minutes. Allow to cool slightly before turning over onto cutting board.
½ cup white cornmeal
1 cup all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, room temp.
¼ cup sugar
½ teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated orange zest
¼ cup dried cherries or other dried fruit, finely chopped
In a bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in dried fruit. Transfer dough to lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment paper; form in into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough ¼ inch thick, rotating log ¼ turn after each slice to maintain its shape. Place ½ inch apart on baking sheets. Bake, rotating sheets halfway through. Until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.
Buckwheat flour, wheat flour, and cornmeal make for a healthy, hearty breakfast that all will love. Combine egg, milk and butter, then add to pancake mix in a large bowl. Stir quickly to moisten then drop by spoonfuls on hot, greased griddle. Turn cakes when bubbles appear on surface. Serve with honey, molasses, or maple syrup.
3/4 cup Woodson's Mill Buckwheat Flour 1 or 2 eggs, beaten
3/4 cup white flour 3 tbs melted butter
1 tsp salt 1 to 1-1/4 cup mil
3 tbs sugar 2 tbs molasses
1-3/4 tsp baking powder
The traditional buckwheat pancake! Combine dry ingredients in large bowl and wisk to combine. Combine liquid ingredients and add slowly to dry mixture. Stir until moistened. Let this mixture set for 1 to 2 hours for lighter cakes, then drop by spoonful on hot, greased griddle. Serve with maple syrup and butter, honey, or molasses.