The first recorded reference to the word “hush-puppy” dates to 1899, and the dish most likely
originated with the original Indian tribes living in the South and Southeast.
Hushpuppies are a food with strong ties to the Southern United States, although they are available in many areas of the United States on the menus of deep fried fish restaurants. The name “hushpuppies” is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries.
It is common to serve hush puppies along with fried fish since you already have a deep well of oil
heated for the purpose.
There are several variation printed on our packages. We also have pre-mixed Dixie Lily Hush Puppy Mix.
2 cups Dixie Lily Self-Rising Corn Meal
2 eggs, beaten
1-1/2 cups buttermilk
1/4 cup melted shortening or vegetable oil
1 large onion, diced
1/2 cup diced celery
1/2 cup butter
7 cups chicken broth, divided (hold 1 cup aside)
2 tsp poultry seasoning
2 tsp. sage
Salt and Pepper to taste
Preheat oven to 450°F.
Grease skillet and in oven to heat. In a bowl mix milk and oil, stir in corn meal and mix well. Pour batter in to prepared skillet and bake 20-25 minutes or until golden brown.
Remove from oven and reduce heat to 400°.
Crumble cornbread into a casserole dish and add 6 cups of chicken broth. Let sit. Sautee onion and celery in butter until soft. Add to crumbled cornbread along with last cup of broth. Beat eggs and seasoning in a separate bowl then add to cornbread mixture. Mix well.
1 cup Dixie Lily Self-Rising Corn Meal
1/2 cup cold Milk (may use water)
2 Tbsp. melted Shortening
*May add 1 egg for a fluffier bread
Pones are an old Southern tradition of preparing corn meal in hand shaped ovals.
Preheat oven to 425°.
Place well greased cast iron skillet, pan or mold in oven while preparing mixture. Mix ingredients together thoroughly in a a bowl to a consistency that can be shaped with hands if preparing Pones.
Cook for 25 minutes until brown. Serve hot.
Using the same ingredients above add more milk or water to create a soupy mixture. Pour a thin layer into a well greased hot frying pan on the stove. Allow to brown and turn over.
BUTTER BITE HOE CAKES
1 cup Dixie Lily Self-Rising Corn Meal
1-1/2 cups boiling water
Combine corn meal and boiling water in bowl; stir to blend. In large skillet, heat 1/4-inch chortening over medium low heat until a drop of water sizzles when dropped in skillet. Spoon batter, by tablespoonfuls into hot skillet. Fry until golden brown each side; turn once. Serve hot with butter.
12 oz. dry Tiny Green Limas
1 large onion, finely chopped
3/4 lb. bulk sausage
1-1/2 lb. ground beef
2 (16 oz,) can tomatoes
1 – 1-1/2 tbsp. chili powder
8 oz. American Cheese, grated
1 package (6-1/2 oz.) corn chips
Soak and cook Tiny Green Limas. Do not drain after cooking. Cook onions in skillet with sausage and beef until meat is lightly browned. Stir in tomatoes, chili powder and cooked beans with their liquid. Serve in bowls topped with cheese and chips.
1 lb. Navy Beans, sorted and washed
1/2 lb. side pork (rind removed), diced
1 onion, finely chopped
1/2 cup white sugar
1/2 tsp. dry mustard
1/4 cup ketchup, or to taste
Salt to taste
Place beans in a medium-size kettle, cover with water and soak for 2 hours. Drain beans. Add enough fresh water to cover. Cover kettle, bring to a boil, then simmer until beans are tender. Mix in remaining ingredients. Then place entire contents of kettle in oven proof bean pot with lid.
Bake in bean pot at 350°F for approximately 3 hours. (Stir occasionally and add water as needed).
1 large meaty ham hock
4-8 cups large lima beans (cooked)
1 clove garlic, minced
4 medium onions, peeled & quartered
Salt to taste
Optional: 2 or 3 stalks celery and/or 2 or 3 carrots, cut into pieces
Cover ham hocks with water, add onions and garlic, and simmer until tender (about 2 hours). Add celery and carrots for last hour of cooking. When ham is done, remove from pot to cool until it can be handled. Remove skin and bones and cut meat into bite-size pieces. Return ham to pot and add drained limas. Cook uncovered for about an hour. Taste, adding salt if needed. Mixture should be of thick soup consistency. Add water to thin or mashed beans to thicken. Serve hot in individual bowls with hot cornbread. You may also choose to serve over rice.
1 cup Self-Rising Corn Meal
1-1/2 cups Buttermilk
1 Tbsp. Shortening
1/2 tsp. Baking Soda
1/4 cup Self-Rising Flour
2 tsp. Water
Sift dry ingredients together. Add well beaten egg and buttermilk for a batter the consistency of cream. Bake on well greased griddle, turning cakes when batter begins to bubble. Serve hot with butter or syrup.
1 pound (2 cups) dry Pinto Beans, soaked
1 ham bone
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup bacon fat or shortening
1 large onion, chopped
1 garlic clove, minced
4 medium tomatoes, chopped or
1-1/4 cups canned tomatoes
1/4 cup minced parsley
1/2 teaspoon ground marjoram
1 tablespoon (or more) chili powder
Drain beans, cover with fresh water. Add ham bone, salt and hot pepper sauce. Bring to a boil; reduce heat. Simmer, covered, for about 1 hour or until beans are tender. Drain beans and reserve liquid. Heat bacon fat in large skillet; cook onion and garlic in fat until golden. Add all remaining ingredients. Cover and cook about 4-5 minutes, stirring frequently. Combine tomato mixture with beans. Add bean liquid as needed to achieve stew consistency. Simmer, covered, over low heat for another 15 minutes. Remove ham bone before serving.
1- 9 oz. jar mango chutney
¼ cup fresh lime juice
¼ cup vegetable oil
½ tsp. salt
1 tbsp. hot curry powder
2 each 6 to 10 oz. pkgs. Refrigerated grilled chicken strips or 3 cups sliced, grilled chicken breasts
1 cup diced bell pepper
3 cups cooked China Doll Rice
In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and cooked rice. Serve immediately or cover and chill.