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Roasted Corn Fritters with Candied Jalapeños, Blueberry Mascarpone Cream, and Fresh Georgia Blueberry-Hickory Compote Click link below to see article



  • 1 cup self-rising cornmeal 

  • 1 cup flour 

  • 1 tablespoon baking powder 

  • ½ teaspoon kosher salt 

  • ¼ cup sugar 

  • ¾ cup milk 

  • 2 eggs, beaten 

  • 4 tablespoons butter, melted 

  • 1 cup roasted corn kernels (directions below) 

  • ¼ cup coarsely diced candied jalapeños, such as GG’s Sugared Peppers (optional)

Directions: To roast corn  

Shuck 2 ears fresh sweet corn, rub with olive oil, salt and pepper. Grill over high heat, turning frequently for 8-10 minutes until charred in places and fully cooked. Or, preheat broiler, place corn on a baking sheet, and roast on the top-middle rack of the oven for about 10 minutes, turning frequently until charred in places. 

Cut kernels off the cob and reserve 1 cup. Save the remainder for another use (salsa, peach/arugula salad, esquites, etc).

To make fritters:  

  1. Whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, combine beaten eggs and milk. Add wet ingredients to dry ingredients, and whisk just until combined. Do not overmix. Add melted butter, corn kernels, and peppers, and mix well.  

  1. Set a deep fryer to 350 degrees, or heat 2 inches of oil in a heavy bottomed pot or Dutch oven. Drop rounded tablespoons of batter into the hot oil and fry, turning frequently, until golden brown, crisp, and cooked through, about 4 minutes for each fritter. Remove onto a paper towel lined plate. Repeat with remaining batter. 

To make mascarpone pepper jelly dip 

Makes about 1 ½ cups  

  • ¾ cup plain yogurt 

  • ¾ cup mascarpone cheese 

  • 3 tablespoons blueberry pepper jelly 


To make blueberry hickory compote 

Makes about 1 cup 

  • 1 pint fresh Georgia blueberries 

  • ¼ cup SMC hickory syrup 

  • 1 teaspoon lemon juice 


Place yogurt and mascarpone in a medium bowl. Whip with a hand mixer until creamy. Add pepper jelly and mix to combine. 

Place blueberries, lemon juice and SMC Original or Bourbon hickory syrup in a small saucepan. Bring mixture to a boil and simmer over medium low heat for 8-10 minutes, until blueberries have released their juices and liquid has reduced to a syrup.  

Serve cream and compote on the side. Guests can cut fritters in half, spread cream on each cut side, then drizzle with blueberry-hickory compote.

Try these with ice cream!

Maple Bacon Roasted Butternut Squash {Paleo}


  • 5 cups butternut squash about 1 large cut in 3/4” cubes

  • 8 slices nitrate free bacon

  • 1 1/2 Tbsp cooking fat rendered bacon fat or other preferred cooking fat*

  • 1/2 tsp sea salt

  • pinch black pepper

  • 3 Tbsp SMC Original Southern or Bourbon Hickory syrup

  • 1 tsp cinnamon


  1. Preheat your oven to 425 degrees and line a large baking sheet wth parchment paper (I double lined mine)

  2. If using bacon fat* to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

  3. Toss butternut squash with 1 1/2 Tbsp of bacon fat (or other cooking fat) and the sea salt and pepper. Arrange in a single layer on the parchment lined baking sheet, and roast for about 25 minutes - until softened but not yet browning.

  4. Meanwhile, cut or break the partially cooked bacon into pieces, then whisk together the Hickory syrup and cinnamon in a small bowl.

  5. After roasting squash 25 minutes, remove from oven and sprinkle the bacon over the top. Drizzle the Hickory syrup/cinnamon mixture evenly over squash and bacon, then very gently stir to combine and rearrange squash and bacon in a single layer.

  6. Return to oven and roast for another 10-15 minutes, checking after 10 to make sure the bacon and Hickory syrup aren’t burning.

  7. Once the bacon is crisp and squash is golden brown, remove from oven. Serve warm and enjoy!

Recipe Notes

*Using your rendered bacon fat will add about 5 minutes to cooking time since you'll have to wait for the bacon to cook before roasting the squash.

Twice Baked Sweet Potatoes

6 sweet potatoes

2 tbsp brown sugar

4 oz Sutton Mill Creek Hickory Syrup

4 tbsp butter

4 oz cream cheese

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ginger

Salt & ground black pepper

Preheat oven to 375°F. Place sweet potatoes on cookie sheet and bake for 1hr or until soft. Remove from oven and let cool enough to handle. Split potatoes and remove skins to a medium sized bowl, saving the skins as shells. In another bowl, combine brown sugar, Hickory Syrup, butter, cream cheese and cinnamon, nutmeg, ginger and a pinch of salt and pepper. Incorporate all together with fork until well blended. Add the potato flesh to the butter and cream mixture above and fold in completely. Add the filling back into the potato shells and place on cookie sheet. Bake for 15 minutes or until golden brown.

Check out our video  or our blog page

Hickory Corn Bread

1 1/3 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup Sutton Mill Creek Hickory Syrup
2 eggs, lightly beaten
1/4 cup butter, melted
1/4 cup Sutton Mill Creek Hickory Syrup
1/3 cup walnuts or pecans coarsely chopped

Heat oven to 375°F. Grease 9-inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3-cup Hickory Syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4-cup hickory syrup over batter. Sprinkle with walnuts or pecans. Bake for 25 minutes or until a toothpick comes out clean.

Check out our video or our blog page

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