RECIPES

Corn Bread / Corn Sticks / Corn Muffins

There are several variation printed on our packages, choose YOUR favorite!

ARNETT'S RECIPE 1

1          cup Self-Rising Corn Meal
1/2      cup Self-Rising Flour
2           Eggs
1           cup Milk
4           Tbsp. Shortening (melted)
1          Tbsp. Sugar
(optional)


Preheat oven to 425° - preheat baking pan with butter or grease. Sift dry ingredients together. Combine egg, milk and shortening together in a bowl then add dry ingredients. Stir until mixed completely. Pour into hot bread/stick pan/muffin pan/or small cast iron skillet. Bake until golden brown - about 20 minutes.

ARNETT'S RECIPE 2

1          cup Plain Corn Meal
1/2       tsp. Baking Soda
1           tsp. Salt
1           Egg
1           cup Buttermilk*
2           Tbsp. Shortening (melted)
1/2        tsp. Sugar
(optional)


Preheat oven to 350° - preheat baking pan with butter or grease. Sift dry ingredients together. Add buttermilk, well beaten egg and shortening. Stir until mixed completely. Pour into well greased hot bread/stick pan/muffin pan/or small cast iron skillet. Bake until golden brown - about 25 minutes.

*Can be made with sweet milk but omit soda.

DIXIE LILY RECIPE

2           Eggs
2          Tbsp. Vegetable Oil
1          cup Water
1/2       cup Milk or Buttermilk
2          cups Corn Meal
2           tsp. Baking Powder
1          tsp. Salt
1
         Tbsp. Sugar (optional)


Preheat oven to 450° - preheat baking pan with butter or grease. (9-inch cast iron skillet). Beat eggs in a mixing bowl. Add remaining ingredients in order listed; stir until well blended. Pour batter into hot pan and bake 20-25 minutes or until golden brown.

Makes one 9-inch pan or 8-12 muffins or 12-16 small muffins.

DIXIE LILY SOUTHERN CORNBREAD

1           Egg
1/4       cup melted shorteneing or vegetable oil
1-1/4    cup Milk or Buttermilk
2           cups Dixie Lily Self-Rising Corn Meal


Preheat oven to 450° - preheat baking pan with butter or grease. (8-inch cast iron skillet). Lightly beat egg in a mixing bowl; add milk and oil. Stir in corn meal; mix well. Pour batter into hot pan and bake 20-25 minutes or until golden brown.

Makes one 8-inch skillet or 8-12 muffins or 12-16 small muffins/corn sticks

TOASTED CORN MUFFINS

Using any of the above recipes simply split already cooked muffins - butter each side and toast in oven until delicately brown. Delicious for breakfast or other meals.