Mexican Cornbread

Dixie Lily Mexican Corn Bread Recipe With Self-Rising Yellow Cornmeal

1 cup Dixie Lily Self-Rising Yellow Cornmeal

1 cup grated cheese

2 eggs

1/3 cup oil

1 cup cream style corn

¼ cup diced jalapenos

1 cup sour cream

Preheat oven to 450 degrees and place greased cast iron skillet in oven to heat. Mix all ingredients together, pour batter into hot skillet and bake for 30 minutes or until golden brown.

Dixie Lily Mexican Corn Bread With Plain Yellow Cornmeal

1 cup Dixie Lily Plain Yellow Cornmeal

1 cup grated cheese

2 eggs

1/3 cup oil

1 cup cream style corn

¼ cup diced jalapenos

1 cup sour cream

2 tsp baking powder

1/3 tsp salt

Preheat oven to 450 degrees and place greased cast iron skillet in oven to heat. Mix all ingredients together, pour batter into hot skillet and bake for 30 minutes or until golden brown.

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.

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.

Makes about 10 hoe cakes.