Would you like to send us your
recipes? We are going to post new recipes every couple of weeks and
would like to include yours!
Courtesy of Mrs. R. Atlanta Georgia
Cook grits. Set aside. Sauté onion and peppers in butter until
onion is translucent.
- 2 Cups cooked stone-ground grits
- ½ cup shredded sharp or favorite cheese
- 1 medium onion
- ¼ cup chopped, seeded jalapeño peppers
Add onion & pepper mixture to cooked grits. Add cheese. Reheat
grits on stove top or microwave until cheese is melted. Season with
salt and pepper. Serves 4-6
Variation: Add an egg and 1 pound of cooked and drained mild sausage
to grits mixture. Bake at 375 for 25 to 30 minutes. Let set 5 minutes.
Buttermilk Cornbread Mix
Courtesy of Cecilia – Logan Turnpike Mill
- 1 Cup Flour
- 1 Tsp. Salt
- 1 Cup Stone-ground Cornmeal
- 4 Tbls melted butter or oil
- 1 Tsp. Baking Powder
- 1 egg beaten
- ¼ Tsp. Baking Soda
- 1 ½ Cups buttermilk
Preheat oven to 425. Grease Skillet. Mix together dry ingredients.
Set aside. Mix egg and buttermilk together and add to dry ingredients.
Mix gently and batter will be lumpy. Add melted butter and stir
again. Pour into greased skillet and bake 25-30 minutes. Serve Hot!