Shell Mill

When you are a kid you never think about what you will miss when you grow up.  Well now I have grown up and the one thing I miss is my grandmothers cornbread.  Now I have her recipe, and I will let ya'll try it tell me what you think.

First preheat oven to 425, coat your cast iron skillet in grease, then put it in the oven to get hot.

                                             Now you take

3c. cornmeal,       2 eggs,           1t. salt,           3/4c. sugar,       1T. baking powder,     1 1/2c. milk

combine everything in a mixing bowl until well mixed.  Pour into hot skillet and bake for about 40 minutes or so when a toothpick inserted in the middle comes out clean.

1lb. large raw shrimp       
1 cup heavy cream      
2 cups water      
1 1/2 cups hot stock(shrimp,chicken,or vegetable)  
1/4 cup butter        
Salt and pepper to taste      
1 cup stone ground grits
3T. lemon juice

6 bacon slices    
2T. onion (chopped)      
1 clove garlic        
2T. bell papper(chopped)

Cook bacon set aside.   In a large sause pan over med-hi heat combine cream, water, and stock:; bring to a boil. Add butter, salt, and pepper.  Slowly add grits.  Reduce heat simmer 20 minutes. Remove from heat.  In a bowl add bacon, onion, garlic, and pepper. saute 10 minutes. add shrimp saute 5-7 minutes.

To serve: spoon hot grits on plate top with shrimp mixture.

2 cups stone ground cornmeal    
1/2t. salt         
2 eggs         
1/2 cup milk       
3/4 cup frozen corn

1/4 cup honey           
2/3 cup sugar          
1/2 cup butter

Preheat oven oven to 400.   mix sugar, honey, and salt into large bowl.  Add cornmeal, milk, and corn ( dont mash the corn)  fill muffin tin 2/3 full.  Bake 20 to 25 minutes.

2 cups stone ground cornmeal
1 2/3 cups milk       
2 eggs             
2T. bacon grease

Preheat oven to 400.  Put bacon grease (or any other grease you prefer) in iron skillet in oven to melt and heat.  In  a bowl place cornmeal, milk, eggs strir until mixed.  Carefully pour hot grease in mixture. stir.  pour mixtrure into hot skillet and put in oven to bake for 30 minutes.  cut and enjoy

3 cups stone ground cornmeal
11/2 cup milk         
2 eggs

Preheat oven to 425.  Combine cornmeal, milk, and eggs in a bowl. Pour mixture intro hot iron skillet.  Bake for 20 to 25 minutes. 

1 cup stone ground grits              
2 cups water                 
salt and pepper to taste

soak grits in water for 20 minutes.  bring to a boil,  Turn heat to low simmer 30 minutes, adding water when needed. add butter salt and papper.  enjoy.

1 cup uncooked stone ground grits          
1lb.   ground sausage           
1 onion, chopped

2  4oz.  cans green chillies, chopped        
8 T.   butter        
2 eggs, beaten

2 cups grated chedder cheese              
1 t. paprika           
1/4 cup chopped parsley

10 dashes tabasco (optional)

Preheat oven 350.  Cook grits in 4 cups salted water until thick. Saute sausage, breaking into small pieces.  Saute onion in sausage fat; drain. Add onion and chillies to sausage. Add butter, eggs, cheese,tabasco(optional) to grits. combine grits mixture with sausage mixture.  Pour into a 13x9 inch dish and garnish with additional small amounts of cheese, chillies, paprika and parsley. bake for 1 hour. can be refrgerated up to 2 days before baking. freezes well.  makes 10 servings