Category: Corn Meal Recipes

Corn Meal Recipes, Recipes

Cornmeal Buttermilk Biscuits

by Dixie Lily | China Doll June 23, 2023 No Comments

Ingredients:

  • 1 cup of Dixie Lily cornmeal
  • 2 cups of all purpose flour
  • ½ tsp of baking soda
  • 1 tbsp baking powder
  • 1 stick of unsalted butter
  • 1 cup of buttermilk
  • 3 tablespoons of honey
  • 1 tsp of salt

Instructions:

  1. Preheat oven to 450 degrees
  2. Combine all dry ingredients in a bowl
  3. Cut butter into small cubes
  4. Add butter to dry mixture, stirring with each addition using two forks or a pastry blender
  5. Continue mixing until it looks like coarse crumbles
  6. Pour in buttermilk and honey
  7. Mix well so that the dough becomes sticky and forms a ball
  8. Add a small amount of flour to a flat surface or pastry mat and knead the dough
  9. Roll out dough
  10.  Use a biscuit cutter (or upside down glass or can) to create 2 inch circles, dipping the cutter into flour with each new biscuit
  11. Place biscuits on baking sheet
  12. Lightly brush more buttermilk onto the tops of the biscuits
  13. Bake for 15 minutes or until the tops have browned
  14. Serve with jelly, butter, honey, or syrup.
Corn Meal Recipes, Recipes

Corn Fritters

by Dixie Lily | China Doll June 23, 2023 No Comments

Ingredients:

  • ¼ cup of Dixie Lily cornmeal
  • ¼ cup of all-purpose flour
  • 2 cups of corn
  • ¼ cup of half and half
  • 1 egg
  • ½ cup of shredded cheese of your choice
  • 1 tsp of paprika
  • ½ tsp of salt
  • ¼ tsp of pepper
  • 1 tbsp of cooking oil

Instructions:

  1. Combine dry ingredients in a large bowl
  2. Mix in corn
  3. In a separate bowl, whisk together egg and half and half
  4. Add wet ingredients to large bowl and mix well
  5. In a skillet, heat oil over medium heat
  6. With a spoon, pour ¼ of mixture into pan at a time to form patties
  7. Cook for 4 minutes or until brown on both sides
Corn Meal Recipes, Recipes, Side Dishes

Cornmeal Muffins

by Dixie Lily | China Doll December 6, 2022 No Comments

Ingredients:

  • 1 cup of yellow Dixie Lily cornmeal
  • 1 cup of sifted plain flour
  • 1 large egg
  • 1 cup of milk
  • ¼ cup of cooking oil or melted shortening 
  • ¼ cup of sugar

Instructions:

  1. Preheat oven to 400 degrees.
  2. Grease muffin cups.
  3. Sift cornmeal batter, sugar, and flour.
  4. In a separate bowl, beat the egg with a fork enough to blend the yolk and white.
  5. Stir milk and shortening into the egg.
  6. Add dry ingredients and blend. Beat until smooth.
  7. Grease the muffin pan and add the mixture.
  8. Bake for 25-30 minutes or until the tops are golden brown.
Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Cornmeal Pie

by Dixie Lily | China Doll November 6, 2019 No Comments

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.
Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Lemon Cornmeal Cake with Blueberries and Lemon Glaze

by Dixie Lily | China Doll November 6, 2019 No Comments

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.
Corn Meal Recipes, Desserts, Dixie Lily, Recipes

Cornmeal and Thyme Cookies

by Dixie Lily | China Doll November 5, 2019 No Comments

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.
Corn Meal Recipes, Dixie Lily, Main Courses, Recipes, Side Dishes

Fried Mush

by Dixie Lily | China Doll October 31, 2019 1 Comment

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.

Corn Meal Recipes, Side Dishes

Hush Puppies

by Edward Watson June 8, 2018 No Comments

Dixie Lily Hush Puppies

2 ¼ cups Dixie Lily Corn Meal

3 tablespoons Plain Flour

2 tablespoons finely chopped onion

1 egg, beaten

1 cup milk or water

 

Combine corn meal, flour, and onion. Add egg and milk and beat until smooth. Drop batter from a spoon into hot grease. Fry until golden brown. Drain on paper towels and serve hot with fish.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

Dixie Lily Stone Ground Hush Puppies

2 cups Dixie Lily Stone Ground Medium Corn Meal

1 tablespoon flour

1 teaspoon soda

1 teaspoon baking powder

1 tablespoon salt

1 egg

6 tablespoons chopped onion

1 ½ to 2 cups buttermilk

 

Mix all dry ingredients, add chopped onion, then milk and egg. Drop batter from a spoon into deep hot grease. Drain on paper towels.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

 

Alabama King Hush Puppies

2 cups Alabama King Corn Meal

1 tablespoon flour

1 teaspoon soda

1 teaspoon baking powder

1 teaspoon salt

6 tablespoons chopped onion

1 ½ to 2 cups buttermilk

1 egg

 

Mix all dry ingredients, add chopped onion, then milk and egg. Drop batter from a spoon into deep hot grease. Drain on paper towels.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

 

 

Arnett’s Hush Puppies

1 cup Plain Stone Ground Corn Meal

¼ cup Buttermilk

½ teaspoon Soda

½ teaspoon Salt & Pepper

½ teaspoon Baking Powder

2 tablespoon Minced Onion

 

Mix corn meal, onions, salt, and pepper. Dissolve soda in milk and add meal to mixture. Beat well and drop from spoon into hot grease and brown on both sides.

*For delicious variation:

Add corn, chopped jalapenos, and cheese to taste.

Corn Meal Recipes, Side Dishes

Dixie Lily Cornbread Recipe

by Edward Watson April 23, 2018 1 Comment

You will need:
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)

How to make it:
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

You will need:
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

How to make it:
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

Use either above recipe and simply split already cooked muffins – butter each side and toast in oven until delicately brown. Delicious for breakfast or other meals.

Corn Meal Recipes, Recipes, Side Dishes

Lace Hoecakes

by Edward Watson September 6, 2017

Need:
1 ½ cup Plain Stone Ground white corn meal
1 TSP SALT
2 CUPS WATER
½ cup oil

  1. Mix ingredients in bowl
  2. Heat oil in cast iron or flat top skillet to medium heat.
  3. Drop mixture 2 tablespoons of batter into hot pan
  4. Cook 3 minutes or until edges are brown and flip and cook another 3 minutes.

Place on paper towel and make another one. Serve with butter.