Dixie Lily White Corn Grits – Gluten Free!

Ingredients:

White Corn Grits enriched with vitamins (niacin, thiamine mononitrate, riboflavin) and iron.

Cooking Directions

1. Stir grits and salt into boiling water; return to boil.
2. Cover; reduce heat to low.
3. Cook 3-5 minutes, stirring occasionally.
4. Serve hot.

MICROWAVE DIRECTIONS

For 1 serving: Combine 1-1/3 cups water and 1/8 tsp. salt with 1/3 cup Dixie Lily Grits in a 1-quart bowl. Microwave at HIGH 4-5 minutes, stirring occasionally. Let stand until desired consistency.

Dixie Lily White Corn Grits are the like the old-fashioned Grits, yet they cook in three to five minutes!

1/2 Serving
(Approx.)
1 Serving4 Servings6 Servings
Boiling Water*3/4 cup1 1/3 cups5 1/3 cups8 cups
Grits3 tablespoons1/3 cup1 1/3 cups2 cups
SaltDash1/8 teaspoon1/2 teaspoon3/4 teaspoon
Yield3/4 cup1 1/3 cups5 1/3 cups8 cups

This product’s ingredients are grown, sown, milled and packaged in the USA. This is a Gluten Free product.

Navy Bean Cheesecake

Ingredients:

  • 2 cups Dixie Lily navy beans, cooked
  • 3 eggs
  • 3/4 cup brown sugar
  • 1 1/2 6 oz containers of vanilla yogurt
  • 1 1/2 teaspoons vanilla extract
  • dash of salt

Topping:

  • 1-2 cups of fresh fruit of your choice
  • 1/2 cup lime juice
  • 1 1/2 tablespoon brown sugar
  • whipped cream

Instructions:

  1. Preheat oven to 325º
  2. Using an electric mixer, combine beans, brown sugar, yogurt, salt and eggs- one at a time.
  3. Pour into 5-6 oven safe bowls and bake for 30 minutes.

Topping:

  1. In a saucepan over low heat, combine fruit, sugar, and lime juice and let cook about 5 min.
  2. Let cool
  3. Top cheesecake with whipped topping, fruit mixture and extra fruit if desired and serve.

Cornmeal Pie

Ingredients:

  • 1 1/2 cup butter, softened
  • 2 cups Sugar
  • 4 eggs
  • 2 cups light corn syrup
  • 3/4 cup milk
  • 1 1/2 teaspoon vanilla
  • 3/4 cup Dixie Lily Cornmeal
  • 4 tablespoons all-purpose flour
  • 2 pastry shells

Instructions:

  1. Preheat oven to 350º
  2. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells.
  3. Bake for 25 minutes.
  4. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
  5. Cool on a wire rack. (Garnish with whipped cream if desired.)
  6. Refrigerate leftovers.

Lemon Cornmeal Cake with Blueberries and Lemon Glaze

Ingredients:

  • 3 cups all-purpose flour
  • 2/3 cup Dixie Lily yellow cornmeal
  • 1 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 4 large eggs
  • 2 tablespoons finely grated lemon peel
  • 1 1/2 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter , melted, cooled
  • 1 pint blueberries , washed and gently dried

Glaze

  • 2 cups powdered sugar
  • 4 tablespoons fresh lemon juice
  • zest of 1 lemon
  • 2 teaspoons vanilla extract

Instructions:

  1. Position rack in center of oven and preheat to 350°F.
  2. Butter bundt pan; coat with cornmeal.
  3. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
  4. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
  5. Pour buttermilk mixture and melted butter into flour mixture.
  6. Gently fold liquids into flour mixture until just blended (do not stir).
  7. Spread evenly in pan. Add blueberries.
  8. Bake cake about 30 minutes, until it springs back when gently touched.
  9. Let cool.

Glaze:

  1. Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
  2. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
  3. Pour over the cake.

Cornmeal and Thyme Cookies

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup Dixie Lily Yellow Corn Meal
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 tablespoon thyme

Instructions:

  1. Preheat oven to 350º and line baking pans with parchment paper
  2. Whisk together flour, cornmeal and salt. Set aside
  3. Beat butter and sugar on medium speed until light and fluffy. Add egg and vanilla and mix well.
  4. Reduce mixer speed to low and slowly add flour mixture and thyme. Mix just until combined.
  5. Drop dough in tablespoons full onto prepared pans, about 2 inches apart. Flatten cookies slightly.
  6. Bake 14-16 minutes, or until edges are golden brown.
  7. Let cool on rack.

Old-Fashion Rice Pudding

Ingredients:

  • 12 cups whole milk, divided
  • 1 cup sugar
  • 1 reason salt
  • 1 cup Dixie Lily long grain white rice
  • 4 teaspoons vanilla
  • 1 cup raisins
  • 1 cup pecans
  • ground cinnamon

Instructions:

  1. In a large saucepan, combine 11 cups milk, sugar and salt. Bring to a boil over medium-high heat.
  2. Stir in Dixie Lily rice and reduce heat to low. (Adjust heat to a gentle simmer)
  3. Stirring occasionally, cook 50-60 minutes. Mixture should thicken to a yogurt like consistency.
  4. Once thickened, remove from heat and add vanilla and raisins.
  5. Let cool and then refrigerate. Stir in 1 cup milk before serving. Sprinkle with cinnamon and pecans if desired.

Fried Mush

Submitted By: S. Dennison
Created By: Delores Blake

Ingredients:

  • 4 c. Water
  • 1 t. Salt
  • 1 c. Dixie Lily Corn Meal

Preparation Instructions

Lightly grease a standard size loaf pan with butter. Bring 3 cups of water to a boil. Combine corn meal, salt, and 1 cup of water in a separate container. Slowly pour into boiling water while stirring. Return to boiling. Stir constantly over med heat until thick, about 10-20 minutes, depending on how high the heat is when you’re cooking it. Empty into bread pan. Let cool to room temp. Refrigerate overnite. Slice about 1 in. thick. Fry in lard until golden brown on both sides. Eat with corn syrup.

Turkey Gumbo

Turkey Stock 

Ingredients:

  • Leftover Turkey Carcass (Be sure to leave some meat on the bones for the Gumbo)
  • 4 Celery Stalks (Leaves included)
  • 2 Onions Quartered
  • 2 Bay leaves
  • 1 Teaspoon rosemary
  • 10 whole cloves
  • 1 Tablespoon Thyme
  • 1 Tablespoon Cajun Seasoning (Like Tony Chachere’s)
  • 3 cloves garlic rough chop

Chicken Stock and Water (Enough to cover bones)

Bring to a boil in a large stock pot and then simmer for 3 – 4 hours.  Strain the stock in to another stock pot and keep warm.  Pull all the meat off the bones of the turkey and shred it (Be careful of bones particularly in the legs).  Set meat aside to be added to the Gumbo later.

Ingredients:

Turkey Gumbo

  • 1 cup Salted Butter
  • 1 cup All Purpose Flour
  • 1 ½ Onion diced
  • 4 Celery Stalks chopped to similar size to onions
  • 2 green peppers chopped to similar size of onions and celery
  • ½ Jalapeno chopped fine
  • 3 Cloves Garlic finely minced
  • 2 Bay leaves
  • 1 Tablespoon Thyme
  • 1 Teaspoon Rosemary
  • 1 Tablespoon Cajun Seasoning (Like Tony Chachere’s)
  • 1 Pound Sausage (Like Conecuh) browned and chopped in to bite size pieces
  • Turkey Stock and additional chicken stock if needed.
  • Shredded Turkey meat from the Stock

In a large stock pot make a light roux by adding the butter and AP Flour on medium heat.  Stir constantly with a wooden spoon to keep roux from burning.  You cannot walk away from a roux.  Brown the roux until it is the color of a brown paper bag.  Add onion, celery, green peppers, jalapeno and cook until soft.  Add garlic, bay leaves, thyme, rosemary, Cajun seasoning and stock.  Bring mixture to a boil and then reduce heat to a simmer for 1 hour.  Add sausage and shredded turkey and cook for 30 – 45 minutes.  Serve over Dixie Lily or China Doll rice.

Dixie Lily Jambalaya Rice Mix

 

Dixie Lily Natural Brown Rice

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
71139 1 lb. 12