Recipes – Falls Mill (2024)

Our stone ground grits and cornmeal can be made in many delicious recipes. Below are a few collections of our favorites. You will find downloadable PDFs of these recipes at the bottom of the page.

A FEW TASTY WAYS TO FIX GRITS

BASIC GRITS

Place one cup of Falls Millstone-ground grits in a bowl, cover with 2 cups of water, stir. The light bran will rise to the top. Carefully pour off the water and light branreserving the grits in the bowl. Rinseagain if desired.

In a heavy-bottomed saucepan bring 2 cups of water, 1/4 teaspoon of salt and 1 tablespoon of butter to a boil. Stir in the grits. Boil for 1 minute then reduce the heat to low and simmer, covered, about 15 minutes. Stir occasionally until grits are thick and creamy. If too thick add a little more water or some milk or cream. Serve hot, makes about four ½ cup servings

EASY CHEESE GRITS

4 cups water
1 cup Falls Mill stone-ground grits
2 teaspoons instant chicken bouillon
1 thin slice onion- finely chopped (optional)
2 tablespoons butter
¼ cup half-and-half
2 to 4 ounces of cheese (American, Cheddar, or Havarti)

Placegrits in bowl and cover with 2 cups water. Stir grits so that light bran willrise to the top carefully pour off the water and bran, reserving the grits inthe bowl. Rinse again if desired.

Bring 2 cups water, onion, instant chicken bouillon, and butter to a boil in a heavy-bottomed saucepan and add grits to the boiling mixture. Reduce heat to low and cook, covered, 15 minutes, stirring occasionally until grits are soft and creamy. Add half- and-half and cheese and stir until cheese melts. Serve hot. Yields 4 half-cup servings.

FRIED GRITS

Prepare basic grits, afterthey are done pour them into an un-greased loaf pan. Let this cool until the grits are firm,usually 30 minutes or more. Turn the panover so the grits loaf slides out, slice about ½ inch thick. Mix some flour, salt and pepper together on aplate and dip the grits slices (both sides) in the flour mixture. Put a quarter inch of oil in a skillet, andfry the slices on medium high heat for about 5 minutes until golden brown. Turn over and brown the other side.

SAUSAGEFRIED GRITS

Prepare basic grits and set aside. Cook some sausage, breaking it up into small pieces. Drain the fat and stir the sausage into thegrits. Beat an egg and add it to thegrits mixture. Pour into a loaf pan andput it in the refrigerator until firm.Turn out the grits and prepare as fried grits.

JALAPENOGRITS

To your basic grits add1½ cups of shredded cheese, 3tablespoons butter, 2 beaten eggs, chopped jalapeno pepper to taste (start with2 tablespoons), salt and pepper to taste.Pour into a greased baking dish, bake at 350 degrees for about 30minutes. Top will be lightly browned.

SHRIMP ANDGRITS

Use clean, de-veinedshrimp, sauté in skillet with 2 tablespoons butter, garlic salt or Cajunseasoning to taste for 3-5 minutes until shrimp is firm, do not over cook. Serve over basic grits or easy cheese grits.Garnish with diced tomatoes and crumpled bacon.

ALOHA GRITS

Like sweet grits? Try this recipe. Prepare basic grits, stir in¼ cup milk or cream, 4 tablespoons brown sugar, ¼ cup pineapple juice, stirtogether pour into a greased baking dish. Sprinkle top with shredded coconut,crushed macadamia nuts and ginger. Bake at 350 º for about 30 minutes. R

Recipes using Falls Mill Multi-Grain Pancake Mix

APPLE STREUSEL COFFEE CAKE

Cake

2 cups Falls Mill Multi-Grain PancakeMix

½ cup sugar

½ cup applesauce or apple butter

1 egg

½ stick butter softened

¾-1 cup milk or half-and-half

1 small apple chopped

Topping

½ cup brown sugar

¼ stick butter melted

½cup chopped pecans

1 teaspoon cinnamon

Preheat oven to 350º

In a large mixing bowl blend togetherdry ingredients with a wire whisk.Add milk, egg, butter andapplesauce and stir until almost smooth. More milk can be added for a goodpouring consistency. Stir in apple last. In a small bowl mix together toppingingredients with a fork.

Coat a shallow baking dish with Pam,spoon in cake mix then cover with topping.Bake for 20-25 minutes. Use on13×9 inch pan or 2 smaller dishes and share with a friend.

Falls Mill Multi-Grain Pancake Mixmakes waffles too! Just add 1 tablespoon of oil to the pancake recipe on thebag.

SAUSAGE BALLS

Preheat oven to 375º

1 pound ground pork sausage
1 cup Falls Mill Multi-Grain Pancake Mix
1 egg (optional)
4-8 ounces grated sharp cheddar cheese

In a large mixing bowl blend togetherall ingredients. It is messy but works best if you blend it by hand. Shape into 1-inch balls and arrange on alarge cookie sheet coated with non-stick cooking spray. Bake for 13-15 minutes. Yield about 36 sausage balls.

SAVORY ZUCCHINI PIE

2 cups finely chopped zucchini or squash
2 eggs, lightly beaten
6 green onion tops, chopped
1/4 cup Falls Mill Multi-Grain Pancake Mix
3/4 cup grated sharp cheddar cheese
1/4 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Preheat oven to 350°

Lightly grease a 9 inch pie plate andset aside. In a large mixing bowlcombine the zucchini, eggs, onions, pancake mix, cheese, oil, and spices. Stir well. Transfer to the prepared pieplate. Bake 45 minutes or until a testerinserted into the center comes out clean.Cool 10 minutes on a wire rack before slicing and serving.

This recipe makes 8 servings.

Substitutions: Grated yellow squash or carrots can be usedinstead of zucchini. Add a small choppedred bell pepper or a couple of chopped Roma tomatoes for color.

Portions may be halved and cooked in asmaller dish.

BASIC GRITS

Place 1 cup of grits in a bowl, cover with water and stir. The light bran will float to the top. Carefully pour off the water and light bran, reserving the grits. Bring 2 cups of water, 1 tablespoon of butter and 1/4 teaspoon of salt to boil in a heavy-bottomed saucepan. Add the grits, reduce heat to low and cook, covered about 15 minutes, stirring occasionally until thick and creamy. Stir in cream & cheese, or milk and sugar. Serve hot.
Yield: 4 half-cup servings

EASY CHEESE GRITS

1 cup Falls MillGrits 4cups water

1/4 cup chopped onion(optional) 2tablespoons butter

2 teaspoons instantchicken bouillon ¹/₄cup half-and-half

2 to 4 ounces of cheese (American, Cheddar, Havarti)

Place grits in bowl and cover with 2 cups water. Stir grits so that the light bran will rise to the top of the water. Set aside. Bring 2 cups water, onion, instant chicken bouillon, and butter to a boil in a heavy-bottomed saucepan. Carefully pour off the water and bran from the grits then add the rinsed grits to the boiling water. Reduce heat to low and cook, covered, 15 minutes, stirring occasionally until grits soften. Add half-and-half and cheese and stir until cheese melts. Serve hot. Yield: 4 half-cup servings

Contains: Whole Wheat Flour, Buckwheat Flour,Yellow Corn Meal, Wheat Bran, Sugar, Baking Powder, Baking Soda, and Salt.

PANCAKES

To 1 cup Multi-Grain Pancake Mix, add thefollowing:

1 egg 2tablespoons melted butter

1/2 – 3/4 cup milk (more milk makes thinnerpancakes)

Cook on a medium-hot, greased griddle or skillet until pancakes are covered with bubbles, turn and brown on otherside.

Yield: approximately 6 four-inch pancakes

MUFFINS

2 cups Multi-GrainPancake Mix 3/4 – 1 cupmilk or buttermilk

1 egg 1/2cup melted butter

1/2 cup sugar 1teaspoon cinnamon

1/2 cup raisins or chopped apples

(Try your favorite fruit. You can also substitute ¹/₂ cup of preserves or jam instead of fresh fruit.)

Mix together dry ingredients with a wire whisk in a large bowl. Add milk, egg, and butter, stir until moistened then add fruit. Do not over mix! Bake in a greased muffin pan at 375 ° for18-20 minutes.

Yield: 12 muffins JanieLovett

BUCKWHEAT PANCAKES

2/3 cup BuckwheatFlour 2tablespoons sugar

1/3cup white flour 1egg

1/2 teaspoon salt 1/2 –3/4 cup milk

1 teaspoon baking powder 2 tablespoons melted butter

Beat together lightly ¹/₂cup milk, egg, and melted butter in mixing bowl, add dry ingredients stirringjust enough to moisten the flour. Cook on a greased, medium hot griddle. Forthinner pancakes use more milk. Serve with butter and syrup. Yield: 6 four-inchpancakes

FRUITED BUCKWHEAT MUFFINS

1 cup all purposeflour 1/4teaspoon baking soda

1 cup peeled, finelychopped apple 1/4 teaspoonsalt

3/4cup Buckwheat Flour 3/4cup buttermilk

2 tablespoonsvegetable oil 1/2cup sugar

1/4 cup raisins 1egg lightly beaten

3 teaspoons baking powder vegetable cooking spray

Combine dry ingredients a large bowl; make awell in the center of mixture. Combine buttermilk, oil and egg; add to dryingredients, stirring just until moistened. Add fruit and stir. Divide batterevenly among muffin cups coated with cooking spray. Bake at 375^o for20 minutes. Remove from pan immediately. Let cool on wire racks. Yield: 1 dozenmuffins

REFRIGERATOR ROLLS

3 ¹/₂cups sifted self-rising flour 1/2cup sugar

3 ¹/₂cups Falls Mill Whole Wheat Flour 1quart milk

1 stick butter or margarine 2teaspoons salt
3 packages yeast

Heat the milk and butter in a heavy saucepanjust until the butter melts, remove from heat. Combine dry ingredients then addmilk and butter mixture, stir until smooth. Divide the batter in half and storein 2 large covered bowls. Place in refrigerator for at least 4 hours beforeuse. Bake in a greased muffin pan at 425^o for 15-20 minutes.

Yield: 4 dozen rolls JanieLovett

WHOLE WHEAT BRAN MUFFINS

1 1/ 2 cups Wheat Bran 1 egg

1 cup Whole WheatFlour 1cup sugar

1/2 cup white flour 1/2teaspoon salt

3 teaspoons bakingpowder 2/3-1cup milk

1/4 cup fruitpreserves, or jam or applesauce 1/2cup raisins

1teaspoon cinnamon 1/4cup oil

Put bran in a large mixing bowl and cover with 1/2 cup boiling water, stir with a fork until moistened, set aside. In another large bowl combine dry ingredients blending with a wire whisk. Next stir in milk, egg, oil and fruit, mix together. Stir in the bran. Bake in greased muffin pan at 375^o for 18 minutes.
Yield: 1 dozen muffins

WHOLE WHEAT PANCAKES

1 cup Falls MillWhole Wheat Flour 2tablespoons sugar

2 tablespoons meltedbutter 1teaspoon baking powder

1 egg 1/2teaspoon salt

1/2 – 3/4 cup milk

Mix together dry ingredients in a medium mixingbowl, stir in milk, egg and melted butter with a wire whisk. Cook on a greased,medium hot griddle or frying pan. The pancakes are ready to turn when the topis covered with bubbles. For thinner pancakes use more milk.

Serve with butter andsyrup. Yield: 6four-inch pancakes

Self-rising Corn Meal contains salt, baking powder, and baking soda as leavening agents.

MOM’S CORNBREAD

1 ¹/₂ cups Falls Mill Self-rising Corn Meal 1 cup self-rising flour

1 egg slightly beaten 1¹/₂ cups buttermilk

1 ¹/₂teaspoons melted butter or bacon drippings

Combine dry ingredients in medium mixingbowl. Add remaining ingredients and just enough buttermilk for a good pouringconsistency. Bake in a greased muffin tin or iron skillet at 425^ofor 15-20 minutes.

Yield: 1 dozenmuffins ElaineLovett

HUSHPUPPIES

1 cup self-rising Corn Meal 1 beaten egg

1/2 cup self-risingwhite flour 1 cupbuttermilk

1/2 teaspoon onion salt 1/2 teaspoon garlic powder
1/4 cup chopped green onions

Mix dry ingredients. Add egg and about half the buttermilk. Stir in onions. Add more buttermilk a little at a time until batter is well mixed, let stand for 10 minutes. Drop by spoonfuls into medium-hot oil. Fry until browned.
Yield: 12-15 small hushpuppies

MOM’SCORNBREAD

1 ¹/₂cups Falls Mill Corn Meal 1cup white flour

3 teaspoons bakingpowder 1/4teaspoon baking soda

1egg slightly beaten 1tablespoon melted butter

1/2 teaspoon salt 1 ¹/₂cups buttermilk

Combine dry ingredients in medium bowl. Add remaining ingredients and just enough buttermilk for a good pouring consistency. Grease muffin pan or iron skillet and bake in 425^o oven for 15-20 minutes or until brown on top. Serve with butter or honey.
Yield: 1 dozen muffins ElaineLovett

HUSHPUPPIES

1 cup Falls Mill CornMeal 1/2 teaspoongarlic powder

1/2 cup white flour 1/2 teaspoonbaking soda

1 teaspoon bakingpowder 1 beaten egg

1/2 teaspoon salt 1 cupbuttermilk

1/2 teaspoon onion salt 1/4 cup chopped green onions Mix dry ingredients.

Add egg and about half the buttermilk. Stir in onions. Add more buttermilk a little at a time until batter is well mixed, let stand for 10 minutes. Drop by spoonfuls into medium-hot oil. Fry until browned.
Yield: 12-15 small hushpuppies