Preheat oven to 425.
Grease pan with butter or oil and place pan in oven until hot.

Mix:
¾ cup all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 to 2 tablespoons sugar (optional)

Add: 1 3/4 cups Hurricane Creek Farms corn meal

Beat in a separate bowl: 1 egg

Beat into the egg:
2 or 3 tablespoons melted butter
1 cup milk

Combine all ingredients with a few rapid strokes. Place batter in hot pan.

Bake sticks about 15 minutes. Bake corn bread or muffins 20 to 25 minutes.

Grits

Use a 4 to 1 ratio of water to grits.

On the stovetop - bring water to a boil, add grits and turn temperature to low.  Simmer for 45 min - 1 hour.

In a crockpot – combine water and grits; cook on high ~2 hours or low ~8 hours.

Add salt and pepper to taste.  Use butter and cheese for garnish

**For additional flavor, substitute chicken, vegetable, or beef broth for water.

**For creamier grits, use half milk and half water for the liquid.

Cornbread Salad

Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients, ending with cheese. Cover and chill at least 2-3 hours before serving.

You can find:

• Dairy from Happy Cow Creamry,
• Feta and goat milk products from Split Creek, 
• Sausage and pork chops from McCalls Farm,
• Sorghum syrup from Hughes' Mill,
• Rice from Carolina Plantation Rice,
• Baked goods from Palmetto Baking Company,
• Uncle Pete's BBQ sauce, and
• depending on the season various fresh produce from Honea Path such as onions, beets, squash, zucchini, and potatoes.

• Onsite at the farm store
• Saturday Market - Downtown Greenville
  
• Happy Cow Creamery

Where to eat our products:

• Grits and Groceries

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Whole milk

Buttermilk

Chocolate milk

Butter

Assorted cheeses

Split Creek Farms

8oz jars marinated feta

12ox jars marinated feta

Block feta

Fudge

Yogurt

Cheese ball

Snow Creek

Hot or mild sausage

Hurricane Creek Chicken Farm

medium, large, and x-large eggs

Hugh's Mill Sorghum

1/2 pint or pint jars

Uncle Pete's BBQ Sauce

original, spicy, and hickory flavors

Scratch Meals
cucumber lime and roasted tomato dressing

Carolina Plantation Rice

gold and brown rice

Watsonia

Jerrold’s Secret Spice

Other local items

Sweet potatoes

Pecans (cracked or shelled)

Take I-85 South, Exit 34 - Hwy. 29 south; Take 2nd road to the left (Rogers Rd); Turn left at stop sign; We're the 2nd drive on the left.

From Anderson:

Take I-85 North, Exit 32 - Hwy. 8 to Pelzer/Williamston; Take 2nd road to the left (Rogers Rd); go straight at stop sign and cross over Hwy. 29; Turn left at stop sign; We're the 2nd drive on the left.

OR

Hwy. 29 North; Take first road to the right after the Hwy. 8 interchange (Moores Mill Rd.); we're on the left ~1 mile

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Mix:
¾ cup all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 to 2 tablespoons sugar (optional)

Add: 1 3/4 cups Hurricane Creek Farms corn meal

Beat in a separate bowl: 1 egg

Beat into it:
2 or 3 tablespoons melted butter
1 cup milk

Combine all ingredients with a few rapid strokes. Place batter in hot pan. Bake sticks about 15 minutes. Bake corn bread or muffins 20 to 25 minutes.