Category: Desserts

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.

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.

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.