Our Own Grits & Cornmeal

FAMILY TRADITION

Our corn is grown from seed that has been handed down in the family of Carol Burris Wilson for over 100 years. Our corn is not genetically engineered.

STONE GROUND TASTE

The corn is ground on a 1905 stone mill which permits us to leave the "germ" or heart of the corn - thus giving you all the vitamins, nutrients, and flavor.

OLD-FASHIONED FLAVOR

We immediately hand pack to assure freshness. We, the Wilson Family, are proud of our product and want you to enjoy this old southern favorite.

Recipes:

Southern Style Grits:

1 cup Southern Fields Stone Ground Grits
1 tsp. salt or to taste
4 cups boiling water

Directions: Bring water to a boil. Stir in grits and salt. Reduce heat and simmer for 30 minutes or until water is absorbed. Stir occasionally. Add butter or more salt to taste. Serves 4.
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Simple Salmon Croquettes:

1 (14oz) can pink salmon
1 egg lightly beaten
1/3 cup Southern Fields Stone Ground Cornmeal
1/2 cup buttermilk
2 TBSP self-rising flour
1/8 tsp. garlic salt
2 cups vegetable oil

Directions: Drain salmon, remove skin and bones, and flake with a fork. Place salmon in a bowl. Stir in egg and next four ingredients until blended. Batter will be wet. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium high heat, and slightly flatten with a fork. Fry in batches, 2 to 3 minutes on each side or until browned. Drain on paper towels. 

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Fried Okra Cornbread Bites:

1 cup Cotton Hills Farm fresh okra, thinly sliced
3/4 cup Southern Fields Stone Ground Cornmeal 
3/4 cup buttermilk
2 tbsp. vegetable oil
1 cup shredded cheddar cheese

Directions: Preheat oven to 450 degrees. Grease 24 mini muffin pan cups. Set aside. Microwave okra in a microwave-safe bowl for 1 minute. Combine okra, cornmeal, buttermilk, oil, and cheese. Pour into prepared muffin pan. Bake for 10 to 12 minutes, until golden brown.

Southern Cornbread:

2 cups Southern Fields Stone Ground Cornmeal
1 beaten Egg
1 tsp. baking powder
2 tsp. salt
1 1/2 cups buttermilk
2-3 tbsp. hot oil or melted shortening

Directions: Sift together dry ingredients. To this, add milk and egg, mixing well. Stir in hot oil. Pour into well greased pan and bake at 450 for 25 minutes or until brown. For best results use iron skillet covered with hot oil.

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Sweet Southern Cornbread:

1 cup Southern Fields Stone Ground Cornmeal
1 cup flour
1/4 cup honey
1 tbsp. baking powder
1 tsp. salt
1/3 cup oil
1 egg
1 cup milk
Directions: Mix all ingredients together. Pour into a greased 8x8 pan. Bake at 400 degrees for 22 minutes.