Category: Recipes

Corn Meal Recipes, Recipes, Side Dishes

Arnett’s Cornbread

by Edward Watson June 16, 2017 4 Comments
RECIPE 1

You will need:
1 cup Self-Rising Corn Meal
1/2 cup Self-Rising Flour
2 Eggs
1 cup Milk
4 Tbsp. Shortening (melted)
1 Tbsp. Sugar (optional)

How to make it:
Preheat oven to 425° – preheat baking pan with butter or grease. Sift dry ingredients together. Combine egg, milk and shortening together in a bowl then add dry ingredients. Stir until mixed completely. Pour into hot bread/stick pan/muffin pan/or small cast iron skillet. Bake until golden brown – about 20 minutes.

RECIPE 2

You will need:
1 cup Plain Corn Meal
1/2 tsp. Baking Soda
1 tsp. Salt
1 Egg
1 cup Buttermilk*
2 Tbsp. Shortening (melted)
1/2 tsp. Sugar (optional)

How to make it:
Preheat oven to 350° – preheat baking pan with butter or grease. Sift dry ingredients together. Add buttermilk, well beaten egg and shortening. Stir until mixed completely. Pour into well greased hot bread/stick pan/muffin pan/or small cast iron skillet. Bake until golden brown – about 25 minutes.

*Can be made with sweet milk but omit soda.

TOASTED CORN MUFFINS

Use the 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

Spoon Bread

by Edward Watson June 14, 2017 No Comments

This is basically a moister cornbread, almost a cornbread pudding.

1 cup Self-Rising Corn Meal
3 Eggs (separated)
2 cups Milk
1 Tbsp. Shortening
1 Tbsp. Sugar
1 cup Water

Preheat oven to 400°; place pan to be used in oven to preheat as well. Beat eggs yolks in a separate bowl. Beat egg whites until stiff and set aside. Scald milk and pour over meal. Add cold water. Add sugar and shortening and beaten egg yolks. Fold in beaten egg whites. Pour into a well greased, hot, 1 quart baking dish. Bake 40 minutes at 400°.

Recipes

Hush Puppies

by Edward Watson June 14, 2017 12 Comments

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.

DIXIE LILY / ALABAMA KING

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.

ARNETT’S

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.

Recipes

Corn Meal Dressing

by Edward Watson June 14, 2017 3 Comments

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.

Corn Meal Recipes, Recipes, Side Dishes

Mexican Cornbread

by Dixie Lily | China Doll June 14, 2017 No Comments
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.

Corn Meal Recipes, Recipes, Side Dishes

Hoe Cakes or Pone Bread

by Edward Watson June 14, 2017 No Comments

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.

Bean & Pea Recipes, Recipes

Tiny Green Limas Con Carne

by Edward Watson June 14, 2017 No Comments

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.

Bean & Pea Recipes, Recipes, Side Dishes

Old-Fashioned Baked Beans

by Edward Watson June 14, 2017 No Comments

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).

 

Bean & Pea Recipes, Recipes

Ham Hock and Lima Beans

by Edward Watson June 14, 2017 No Comments

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.