GLUTEN FREE - STONE GROUND - all natural - small batch - local farmers - hand crafted

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©2019 by Delta Grind.

From our kitchen to yours

FAMILY FAVORITE RECIPES

tastiest delta grind recipes

Try it yourself and send us your best dishes. Let's get cookin'

tatum family grits

 

2 C Chicken Stock

2 C Heavy Cream

1 C Water

1 C Delta Grind Grits

1 C Cheddar Cheese

2 Tbsp Butter

Salt & Pepper

Cavender's Greek Seasoning

Combine stock, water and butter with seasonings in a medium

saucepan and bring to a slight boil. Add heavy cream and grits.

Let cook, covered, over low heat. stir often until liquid is

absorbed (about 30 minutes). Adjust seasonings to taste,

add cheese and enjoy!

simple delta grits

 

4 C Water

1 C Delta Grind Grits

2 Tbsp Butter

Salt & Pepper*

*can add other seasonings to taste

bring water and butter to a slight boil in a medium saucepan.

Add grits. Let cook, covered, over low heat, stirring often.

add seasonings to taste and enjoy!

creamy shrimp & goat cheese grits

 

1 C Chicken Stock

3 C Heavy Cream

1 C Water (as needed)

1 C Delta Grind Grits

1 C Goat Cheese

2 Tbsp Butter

2 Tbsp Garlic

2 Tbsp Rosemary, Basil, Parsley

1 Tsp Red Pepper Flakes

Cavender's Greek Seasoning

Mix shrimp with a drizzle of olive oil, garlic, red pepper

flakes, salt, pepper and lemon zest. let marinate in fridge

for about 20minutes.

 

Combine stock, water and butter with seasonings in a medium

saucepan and bring to a slight boil. Add heavy cream and grits.

Let cook, covered, over low heat. stir often until liquid is

absorbed (about 30 minutes). Adjust seasonings to taste,

add cheese and remove from heat.

in a medium saucepan, saute marinated shrimp (and sauce)

over medium high heat. Cook about 5 minutes.

Plate over grits and enjoy!

ave's savory spinach & sausage grits

 

2 C Chicken Stock

2 C Heavy Cream

1 C Water

1 C Delta Grind Grits

1 C Wilted Spinach

2 Tbsp Butter

Salt & Pepper

Cavender's Greek Seasoning

Combine stock, water and butter with seasonings in a medium

saucepan and bring to a slight boil. Add heavy cream and grits.

Let cook, covered, over low heat. stir often until liquid is

absorbed (about 30 minutes). add cooked sausage and wilted spinach. Adjust seasonings to taste, and enjoy!

blueberry buttermilk cornbread

 

2 C Delta Grind Corn Meal

1 C Fresh Blueberries

1 to 1 1/4 C Buttermilk, shake well

1/4 C Unsalted Butter, melted

2 Tbsp Granulated Sugar

2 Tsp Baking Powder

1 Tsp Coarse Sugar for garnish

3/4 Tsp Salt

Zest of 1 Lemon

Milk to brush on top

preheat over to 425 degrees. line a baking sheet with parchment paper. in a large mixing bowl, combine the meal, baking powder, granulated sugar, salt and lemon zest. add blueberries, buttermilk and melted butter to the flour mixture and toss with a rubber spatula until well blended. add additional 1/4 buttermilk if needed and mix until blended. transfer dough to the prepared 8x8 baking dish until about 1 inch thick.

brush across top of cornbread with milk and sprinkle with coarse sugar. bake for about 20 - 25 minutes or until golden brown.

remove, let cool before serving and enjoy!

PIONEER WOMAN'S SKILLET CORN BREAD

 

1 C Delta Grind Cornmeal

1/2 C All-purpose Flour

1 Tsp Salt

1 Tbsp Baking Powder

1 C Buttermilk

1/2 C Milk

1 Whole Egg

1/2 Tsp Baking Soda

1/4 C Shortening

2 Tbsp Shortening

Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. 

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. The Edges Should be Crispy.

remove, let cool before serving and enjoy!

www.thepioneerwoman.com/cooking/skillet-cornbread

JALapeno cheddar CORN BREAD

 

4 C Delta Grind Corn Meal

2 Tbsp Baking Powder

2 Tsp Kosher Salt

2 C Milk

3 XL Eggs, Lightly Beaten

1/2 LB (2 sticks) Unsalted Butter, melted

*plus extra to grease the pan

8 oz Extra-Sharp Cheddar, Grated

3 Tbsp Jalapeno Peppers (2 to 3 peppers)

* Seeded and Minced, Fresh

Seasonings to Taste

Combine the cornmeal, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!  Mix in 2 cups of the grated Cheddar, jalapenos and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees.

Grease a 9 x 13 x 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

delta hush puppies

2 C Delta Grind Masa

1 C Buttermilk, shake well

1/2 C Flour

1 Tsp Sugar

1 Tsp Baking Powder

1/2 Tsp Salt

1/2 Tsp Baking Soda

1 Tbsp Chopped Onion

1 Large Egg

Salt & Pepper

Red Pepper Flakes

In a mixing bowl, combine corn meal, flour, salt, sugar, baking

powder, baking soda, egg and buttermilk until thick and creamy.

add onion, salt and pepper and red pepper flakes (or cayenne).

In a deep skillet or deep fryer, heat oil to 370 degrees.

Drop the batter by teaspoonfuls into the oil and fry until golden brown. Remove hush puppies and let drain on paper towels.

let cool and enjoy!