Cream Style Cornbread:

Ingredients:

2 tablespoons of butter
3 Mt. Folly Farm eggs, well-beaten
½ cup of vegetable oil
1 cup of sour cream or plain yogurt
2 cans of corn
1 cup Mt. Folly Farm Bloody Butcher Cornmeal
1 and ¾ teaspoon of baking powder
Pinch of salt

Instructions:

Preheat oven to 350 degrees.
Puree 1 can of corn.
Mix other can of corn with pureed corn.
Combine ingredients and pour into a well-greased pan.*

Start watching the cornbread at 45 minutes; take it out at 55 minutes or so, depending on the pan shape and size. Serves 6.

*We prefer a 9 x 9 x3 inch pan, for cornbread we can cut into squares and eat for several nights. Some people insist a well-seasoned cast iron skillet, which we sometimes use as well.

Mt. Folly Cornbread:

We’ve named this cornbread “Mt. Folly” to recognize our effort to grow heritage and organic grains, and emphasize plant-based diets.  This recipe was developed by us, substituting organic apple sauce and vegetable oil for cream and butter. It does contain eggs, which we collect from our laying hens every morning.

Ingredients:

3 Mt. Folly Farm eggs, well-beaten
½ cup of vegetable oil
1 and ¼ cup of applesauce
1 cup any variety of Mt. Folly Farm Bloody Butcher Cornmeal
1 and ¾ teaspoon of baking powder
Pinch of salt

Instructions:

Pre-heat oven to 350 degrees.
Combine ingredients and pour into a well-greased pan.*
Start watching the cornbread at 30 minutes; take it out at 35 minutes or so (depending on the pan shape and size). Serves 6.

*We prefer a 9 x 9 x 3 inch pan, for cornbread we can cut into squares and eat for several nights. Some people insist a well-seasoned cast iron skillet, which we sometimes use as well.

​

Cheese Grits:

Recipe by: Alton Brown, via https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972

Ingredients:

2 cups whole milk

2 cups water

1 1/2 tsp kosher salt

1 cup Mt. Folly Farm Bloody Butcher Grits

1/2 tsp freshly ground black pepper

4 tbsp unsalted butter

4 ounces shredded sharp cheddar

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Instructions:

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

Mt. Folly Cornmeal Waffles:

Submitted by Willie Carver, Recipe Contest Winner. Mt. Sterling, Kentucky

Ingredients:

1 cup Mt. Folly Farm Bloody Butcher Cornmeal
1 tbsp butter, divided up into pieces
1 tbsp baking powder
1/2 cup whole milk
1/2 cup sugar
1 Mt. Folly Farm egg

Instructions:

Stir baking powder into cornmeal.

Work butter pieces into cornmeal mixture until a grainy consistency is achieved.

Add milk, egg, sugar; stir until mixed in

For waffles: Pour into hot waffle maker
For pancakes: Pour into preheated oiled pan set to medium high. Flip after three minutes.

Blueberry Cornmeal Upside Down Cake:

By: Nigella Lawson

Ingredients:

Vegetable oil for greasing pan
1 ⅓ cup sugar, divided
3 cups blueberries
2 Mt. Folly Farm eggs
Finely grated zest of 1 large orange
⅔ cup orange juice

3⅔ cup olive oil (not extra virgin) or sunflower oil
½ cup Mt. Folly Farm Bloody Butcher Cornmeal
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

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Instructions:

Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.

In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together cornmeal, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.

Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.

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Corn Cakes :

You can make these corn cakes any size you’d like and top them in a good variety of ways. Last week, we had them topped with pulled pork. The week before, we had turkey hash. – Laura

Ingredients:

1 cup Mt. Folly Farm Bloody Butcher Cornmeal
1 Mt. Folly Farm egg
1 tbsp baking powder
1/2 tsp baking soda
1 cup buttermilk

Instructions:

Mix all ingredients together – mix well.
Fry until golden brown on each side in a small amount of vegetable oil.

We know that it can be intimidating to cook with a new protein source, but we’ve made it easy for you by compiling some of our tried and true recipes below.

Goat Stew:

Recipe by: Olivia Tuggle

“This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!”

Ingredients:

1 pound bone-in goat meat, cut into large chunks

1/4 cup vinegar

1/4 cup soy sauce

4 cloves garlic, crushed

1 tablespoon vegetable oil

1 onion, chopped

1 red bell pepper, cut into 1-inch squares

1 cup tomato sauce

2 cups beef stock

1 potato, peeled and cut into large chunks

2 carrots, peeled and cut into large chunks

1/2 cup green peas

1/2 teaspoon salt

1/4 teaspoon pepper

1 pinch cayenne pepper

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Instructions:

Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.

Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes. Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

Goat Curry:

We tried this recipe in the spring with goat chops. It’s delicious with any cut of

 goat meat, though. Don’t let the long list of ingredients intimidate you — it’s an

 easy dish.

 Ingredients:

 3 Tbl. vegetable oil

 2 lbs. goat meat (stew meat or bone-in cuts such as shanks or chops)

 1 large onion

 2 C. vegetable or beef broth

 1 tsp. allspice

 1/2 tsp. dried thyme

 1 tsp. garlic, minced

 3 Tbl. curry powder

 1 tsp. salt

 1 tsp. ground pepper

 1 Tbl. wine vinegar

 3 dashes of hot sauce

 2 Tbl. brown sugar

 1 Tbl. lime juice

 1 C. coconut milk

 2 sliced scallions for garnish

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Instructions:

Heat the oil quickly in a heavy pan such as a Dutch oven. Brown the goat meat quickly in the oil and set aside. Turn the heat down and saute the onions until soft. Add the garlic and saute for 2-3 minutes. To the onions add the broth, allspice, thyme, curry powder, salt, pepper, vinegar, hot sauce, brown sugar, coconut milk, and the lime juice. Stir together. Put the meat back in the pot and simmer on low for 2 hours, or in a Crock-Pot for 4-6 hours. Serve over rice.

Ingredients:

1/4 cup vegetable oil

6-8 Tbsp curry powder

1 Tbsp allspice (see step 1)

3 pounds goat (can use lamb or beef if you can’t find goat)

Pinch of salt

2 onions, chopped

1-2 habanero or Scotch bonnet peppers, seeded and chopped

2-inch piece of ginger, peeled and minced

1 head of garlic, peeled and chopped

2 15-ounce cans coconut milk

1 15-ounce can of tomato sauce or crushed tomatoes

1 Tbsp dried thyme

3-4 cups water

5 Yukon gold potatoes, peeled and cut into 1-inch chunks

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Instructions:

​​1. Make the curry powder: If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

2. Cut and salt the goat meat: Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

3. Heat the curry powder in oil: Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

4. Brown meat in curried oil: Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

5. Cook onions, habanero, ginger, garlic: Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well.

​​6. Add coconut milk, tomatoes, curry powder, water, thyme, then simmer: Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

​7. Add potatoes: Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

8. Skim fat: You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve with Jamaican rice and peas, a coconut rice with kidney beans