Recipes

Easy to make recipes featuring the stone ground products from Bonnecaze Farms.
Click on the title to reveal the recipe. Please enjoy!
Broccoli Cornbread

Broccoli Cornbread

Bonnecaze Farms
Turn cornbread into a nice side dish by adding broccoli. Perfect for holidays or any day of the week.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine Southern
Servings 8 servings

Ingredients
  

  • ½ cup PAPA TOM’S Stone Ground Corn meal
  • ½ cup all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 8 oz grated cheese (American or Cheddar)
  • cup sugar
  • 3 eggs beaten
  • 1 stick butter or margarine softened
  • 5 oz frozen broccoli or 1 cup fresh broccoli steamed and chopped
  • 1 onion finely chopped
  • 1 jalapeno finely chopped

Instructions
 

  • Mix all ingredients. Batter will be stiff. Pour in greased 10″ iron skillet. Bake at 400 degrees for 30 minutes.
Basic Cornbread

Basic Cornbread

Bonnecaze Farms
Hot cornbread is a great accompaniment to almost any meal. And it's never been better than when it's made from scratch using Papa Tom's cornmeal.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Southern
Servings 8 servings

Ingredients
  

  • 1 cup PAPA TOM’S Stone Ground Corn meal
  • 1 cup all purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 eggs (or egg beaters)
  • 1 cup milk (whole, low fat, or skim)
  • ¼ cup oil

Instructions
 

  • Mix all dry ingredients. Add eggs, milk, and oil. Blend well. Pour in greased 10” iron skillet. Bake in 400 degree oven until golden, about 20 to 25 minutes.
No Cook Overnight Oats

No Cook Overnight Oats

Bonnecaze Farms
Great to make several of these for quick on the go breakfasts. Add different berries, fruits, seeds for variety.
Prep Time 10 mins
Refrigerate Time 12 hrs
Total Time 12 hrs 10 mins
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • ¼ cup Papa Tom's Fresh Crimped Oatmeal
  • ¼ cup any milk
  • ½ cup yogurt

Instructions
 

  • Stir and add: fruit, nuts, honey, or seeds. Stir and refrigerate overnight.
Oatmeal

Oatmeal

Bonnecaze Farms
An easy to make recipe, but healthy and hearty with Papa Tom's Fresh Crimped Oatmeal.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • 1 cup Papa Tom’s Fresh Crimped Oatmeal
  • 2 ½ cups Water
  • ½ tsp salt

Instructions
 

  • In heavy saucepan, bring water to a rolling boil, add salt and slowly stir in oatmeal.
  • Reduce heat to low, cover and let simmer about 15 minutes or until tender. (Simmer longer for creamier oatmeal). Increase liquid, if needed.
  • Option: For a creamier oatmeal, substitute half and half (regular or non-fat) for water.
Papa Tom’s Stone Ground Grits

Papa Tom’s Stone Ground Grits

Bonnecaze Farms
Stone ground grits absorb more liquid and are cooked a bit slower than standard fast cooking grits. But it is so worth the wait!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, Side Dish
Cuisine Southern
Servings 4 servings

Ingredients
  

  • 1 cup Papa Tom’s Stone Ground Grits
  • 3 cups water
  • ½ tsp salt

Instructions
 

  • Using a 2 quart sauce pan, combine 3 cups water and ½ tsp salt.
  • Bring to a boil. Slowly pour in one cup of grits, constantly stirring to keep smooth for 4 to 5 minutes. Reduce heat to low and cook for 15 to 20 minutes.
  • For creamier grits add more water. For thicker grits, reduce water. Makes 3 to 4 servings.
  • Option: Use 1 ½ cups regular or non-fat half and half and 1 ½ cups of water

Cheesy Polenta Grits

Cheesy Polenta Grits

Bonnecaze Farms
This makes a hearty side meal with any type of meat or vegetable entree.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine American, Southern
Servings 4 servings

Ingredients
  

  • 2 Cups Whole Milk (Any milk is acceptable)
  • 2 Cups Water
  • 1 ½ tsp Kosher Salt
  • 1 Cup Papa Tom’s Stone Ground Polenta
  • ½ Tbsp Ground Black Pepper
  • 4 Tbsp Unsalted Butter
  • 4 oz Sharp Cheddar Cheese, Grated

Instructions
 

  • In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta.
  • Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking.
  • Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Rice Flour Muffins

Rice Flour Muffins

Bonnecaze Farms
This is a moist and tasty, gluten and dairy free muffin.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup Papa Tom’s Stone Ground Rice Flour
  • 2 tsp Baking Powder
  • Pinch Salt
  • ½ Cup Ground Oats
  • ¼ Cup Honey
  • ¼ Cup Sesame Oil
  • 1 Cup Soy Milk
  • 2 Whole Eggs
  • ¼ Cup Nuts, ground
  • ½ Cup Raisins or Blueberries

Instructions
 

  • Preheat oven to 425 degreesF. Lightly oil and flour a 12 hold muffin tin.
  • Combine all dry ingredients in one bowl. Mix wet ingredients in another bowl.
  • Mix contents of two bowls and spoon into muffin tins.
  • Place in oven and bake for 20 minutes.
Papa Tom’s Corn Flour Tortillas

Papa Tom’s Corn Flour Tortillas

Bonnecaze Farms
These made from scratch tortillas have a nice toasty corn flavor, and are soft and easy to make. Fill with whatever suits your mood.
Prep Time 35 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Mexican
Servings 16 Tortillas

Ingredients
  

  • 2 Cups Papa Tom's Yellow Corn Flour
  • 1 Cup Water
  • ½ tsp Salt

Instructions
 

  • Mix flour and salt, then add warm water. Knead until a soft dough forms, adding more water or flour as needed.
  • Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
  • Divide dough into about 16 balls, about 1/2-inch in diameter each. Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press.
  • If the edges of the tortilla are uneven and crumbly, the dough needs a little more water. If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
  • Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
  • Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat. Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
  • Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds. The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.