Canewater Grits, Fish Fry, Cornbread Mix & Cornmeal can be purchased every Saturday at the Forsyth Farmer's market and at select retail stores throughout the low country.
We source organically grown, nonGMO corn for our products. We use a stone ground grist mill. We winnow the chaff and separate the grits from the meal with a handcrafted separator. We feel our grits and cornmeal are the best in the low country due to our artisanal small batch milling.
We do not degerminate, bleach or enrich our corn in order to preserve nutritional value. Therefore our corn products are unbolted and need refrigeration.
Canewater Farm's Recipes
Stone Ground Grits:
Bring 2 cups of water to a boil, add one cup of of Grits & return to a boil then reduce the heat to low, once Grits begin to thicken add 1 cup heavy whipping cream (half & half or whole milk), cover and cook, stirring occasionally over low heat until creamy and thick about 45 minutes, if it starts to stick add more cream, add salt and butter to taste (don’t be shy with the butter).
Preheat oven to 425. Place 2 tbsp of bacon grease or butter in a 8-10” cast iron skillet, heat in oven for 10 mins. Combine 2 cups cornmeal, 1/2 cup of flour, 1 tsp of fine sea salt, 1 tsp baking soda, and 1 tsp baking powder. In a separate bowl whisk 2 eggs then add 2 cups of buttermilk. Slowly mix wet ingredients into dry ingredients. Add melted fat from skillet to batter and stir. Pour batter into hot greased skillet and bake 20-25 mins. Cover cornbeard with Canewater Sorghum & enjoy!