Hope you will browse our selection of other products from Gray’s Grist Mill.

View the full video.

1 cup all-purpose flour
1 cup Gray’s Grist Mill Jonnycake Meal – stoned ground and alway freshly ground
1 teaspoon kosher salt, plus more for sprinkling
5 black peppercorns crushed
3 tablespoons sugar
1 teaspoon baking powder
1/2 cup whole milk
4 tablespoons unsalted butter, melted
1 teaspoon finely chopped shallots
1 teaspoon finely chopped fresh thyme

Preheat the oven to 400 degrees.
Combine the flour, cornmeal, salt, peppercorns, sugar and baking powder in a large mixing bowl.
Place the milk, butter, shallots and thyme in a blender and process for about two minutes, or until well incorporated. Pour the milk mixture into the  flour mixture and work the two together with your hands, kneading the dough with your fingers, until a pliable dough forms.
Use  a rolling pin to roll the dough out between two sheets of parchment paper to a thickness of 1/4 inch or less. Place the bottom parchment with a dough cylinder on a baking sheet. Sprinkle the dough with about 1 teaspoon salt and bake for 8 to 10 minutes, or until golden around the edges.
Remove the dough form the oven and cut it into 2-inch squares or, if you prefer, diagonal shapes. (There is no need to separate them at this stage; they will break apart easily once fully baked.) Return the cracker to the oven and bake until golden brown, 10 to 15 minutes. Allow to cool to room temperature and serve.
The crackers will keep in an airtight tin or glass jar at room temperature for up to two weeks.
Serves: 6 to 8.

This recipe is adapted from “The Italian Table: Eating Together for Every Occasion,” by Ron Suhanosky

Kathleen Daelemans

Gray’s Grist Mill has received communication from Kathleen Daelemans. She is one of the country’s “Top Ten Rising Star Chefs”. Chef Kathleen Daelemans’ recipes have been showcased in respected food and wine journals including Bon Appetit, Wine Spectator, Gourmet, Food & Wine, and Eating Well. She is also a frequent media expert on the well-known Today Show.
Ms. Daelemans thinks,”The Miller’s Choice” Gift Box would be a wonderful selection for a special segment they are putting together to air Dec. 14th at 11:00 AM on the “Kathie Lee Gifford and Hoda Kobe Show”. The Segment “Holiday Gift Idea” will feature last minute gift ideas for Christmas with Free Shipping.
Our Special Shipping Offer will run Dec. 16th only and will be exclusive to the “NBC Today Show Exclusive Miller’s Choice Special Christmas Box” for $40.00. This is a wonderful opportunity for Gray’s Grist Mill to introduce our products to an audience of new Jonnycake Lovers. Already Kathleen Daelemans loves are products and hopes word will “spread like warm Maple Syrup on a plate of hot Johnnycakes!”
Thank You

Preheat oven to 375° F.
Cream together the 3 tablespoons butter and the sugar.
Add the eggs and beat until light and fluffy.
Sift together the cornmeal, flour, baking powder, and salt. Add, alternately with the milk, to the creamed mixture.
Meanwhile, grease a 9- or 10-inch cast-iron skillet with the 2 teaspoon butter and place it in the heated oven until the butter is sizzling hot.
As soon as the batter is mixed, pour it into the hot skillet and place the skillet immediately back into the hot oven. Bake until firm and the surface is lightly browned – about 30 minutes.
Cut into wedges and serve warm with plenty of fresh butter and dark molasses.
Make 6 to 8 serving.

STEP ONE: Make day of two ahead
1 lb. Gray’s Grist Mill Jonnycake Meal
1 tsp. salt
Boiling Water
1 cup milk
Make thick Jonnycakes and fry on a greased (Crisco) griddle until browned on both sides. Let cool. Refrigerate until ready to make the stuffing.

STEP TWO:
1/4 lb. salt pork minus rind
3 large onions
2 large loaves stale white bread
Jonnycakes
salt and pepper
1 box Bell’s poultry seasoning

Grind onion and jonnycakes. Place in large bowl. Wet bread with water, squeeze out the excess and break into a bowl. Add salt and pepper, poultry seasoning; mix well. Taste. Use up to one 1 oz. Bell’s. Grind salt pork and mix thoroughly with other ingredients. Stuff turkey and cooked as directed.

Thank You

1 cup Gray’s Grist Mill Johnnycake Meal
1-3/4 cups water
1 small onion, finely chopped
2 tsp salt
Dash of pepper
Hot oil

In a bowl, gradually stir cornmeal into water. Add onion, salt and pepper and combine the mixture.
In a skillet, heat 1/4-inch oil to 370°. Drop batter by heaping tablespoons into the oil and fry the rounds, turning them once, until they are golden. Drain them on paper towels. Serves 6 to 8.

Jony Cake, or Hoe Cake
Scald 1 pint of milk and put to 3 pints indian meal, and half pint flower – bake before the fire. Or scald with milk two thirds of the indian meal, or wet two thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff and bake as above.

Indian Slapjack
One quart of milk, 1 pint of indian meal, 4 eggs, 4 tablespoons of flour, little salt, beat together, baked on gridles, or fry in a dry pan, or baked in a pan which has been rub’d with suet, lard or butter.

These recipes come directly form the cookbook spelling included. American Cookery, written by Amelia Simmons, was the first known American cookbook that was written by an American for the American market.