I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?

That’s because it is. Cornmeal=grits=polenta

Grits and Polenta are made from different types of corn. OP would not be interested in polenta because it is drier than grits.

I'm with you.

Yes! The seafood vendor at Brownwood sells stone ground grits and cornmeal. I use the grits all the time!

Our recipes are on hand written paper, from generations. Most but not all have been copied (my great granny’s handwriting was beautiful, self taught)
Bound in a family cookbook, like the family bible, it is passed down to one of the children and so on. There are only 6 copies.
One must possess the passion to be given that gift. My aunt, didn’t think either of her children cared enough for family history, or the passion, so I was given her book, in her will.

Everyone is old enough to remember going to County, fairs, and the competitions for baking canning, and some type of casserole. It wa blue ribbons, in those days. One of my great granny’s recipes was given to a close family friend she entered under her name, at a state fair, in the 50’s, signed that she was the true originator of the recipe. That was the last time any recipe has ever been given out.

I was honored to receive my book, and gave the promising to keep all within the selected few who have the book. I gave that promise to my great granny, my granny, and my mother.

I was raised to honor and respect my family’s before me. Some don’t understand, I am guessing both of you would be in that category. My guess if you were in my family you would have been passed over for the book.

Then why brag about it?

I wouldn't worry about it. With all of the folks on YouTube willing to share their recipes, some family, some professional, there is plenty to try out without the contributions of those who don't wish to share.

I love trying out YouTube stuff, and many of the better contributors really try to impart the "touchy-feely" aspects of proper prep. As a matter of fact, it is from looking at YouTube videos that I got a hankering for some stuff that recommends the stone ground grits.
Keep on cookin'!

Not a brag as you call it but information that was asked..why many don’t pass on family recipes. Promise and respect to those before us would be the reason for those who treasure wisdom, and time shared with each recipe.

The stories and memories would be of no value to someone from the outside, as one makes them with the next gen, you give tips, and share when and who you made them with. The mistakes, of trying to sub lard, or cake flour for regular flour.

Rarely do very old family recipes turn out for others, unless you had the experience, with those who wrote them. I use a kitchen aid to mix my jam cake, my great aunt used a wooden spoon, I baked with her for 15 years, The batter is so thick it still amazes me that she could make 15 cakes every holiday without her arm falling off. Hers was better than mine, but I keep trying every year since she passed, maybe I will use my granny’s wooden spoon this year.

I do however give out from my father’s side the recipes, book is in handwritten German, from great great and great grandma’s, and if you can translate the language, handwriting, and what a handful is equivalent to today’s measurements. No sugar used in the entire book,, they only used honey from their bees, and there were specific honeys used. Hives close to the house, in the orchard, and over by the old barn. Yes different honey changes the outcome greatly. No promises to not share recipes, especially the beak, chicken feet…recipes