Hush Puppies

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 Corn Meal
1 Tbsp. Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 Tbsp. Salt (or less)
1 Egg
6 Tbsp. chopped Onion
1-1/2-2 cups Buttermilk

Mix all dry ingredients, add chopped onion, then milk and eggs. Drop by spoonful into deep, hot grease where fish are cooking. Drain on paper towels.


1 cup Corn Meal
2 Tbsp. Minced Onion
1/2 tsp. each Salt & Pepper
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 cup Buttermilk

Mix meal, onions, salt, pepper and baking powder. Dissolve Baking Soda in milk and add to meal mixutre. Beat well and drop from spoon into hot fat and brown on both sides. Drain on paper towels.

Corn Meal Dressing

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.

Bake for 40-50 minutes until done.

Hoe Cakes or Pone Bread

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.

ARNETT’s Method

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.


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.

Makes about 10 hoe cakes.

Tiny Green Limas Con Carne

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.

Makes 8-10 servings.

Old-Fashioned Baked Beans

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).


Ham Hock and Lima Beans

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.

Pinto, Northern Bean Soup

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.

Makes 6-8 servings.

Santa Fe Chicken Chili

1/4 cup olive oil
4 cups chopped red bell peppers (4 medium)
2 cups chopped onions (2 medium)
2 cups chopped green bell peppers (2 medium)
8 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 can (28 oz.) tomatoes, undrained
2 cans (14.5 oz. each) reduced sodium chicken broth
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 cups cooked kidney beans, drained and rinsed*
1 jar (12 oz.) prepared salsa
1 package (10 oz.) frozen corn kernels
1 teaspoon black pepper
*1 cup dry makes 3 cups cooked.

In a large pot, heat oil over high heat. Add bell peppers, onions and garlic; sauté for 5 minutes, stirring frequently. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.

Add tomatoes, breaking them up with a spoon, and broth; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes to reduce liquid slightly.

Stir in chicken, cooked kidney beans, salsa and corn. Bring to a boil. Cover, reduce heat and simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.

Serve with a topping of shredded cheese, sour cream and chopped green onion.

Makes 10-12 servings.

Curry Chicken Lime Rice Bowl

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.