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.

Lima Cheese Casserole

Submitted By: Tom Allen
Created By: Anne Allen

Ingredients:

  • 1 1/2 cups China Doll Baby Lima Beans
  • Warm Water
  • 1/2 teaspoon salt
  • 1/2 cup Chopped Onions
  • 2 tablespoons Shortening
  • 1 1/4 cup Cooked Tomatoes
  • 1 teaspoon Chilli Powder
  • 1 1/2 cups Shredded Cheddar Cheese

Preparation Instructions

Wash and cook beans with salt in warm water till tender. Drain.
Brown onions in hot shortening. Add tomatoes, chilli powder and salt. Cook till slightly thick.
Place alternate layers of beans, tomato sauce and cheese in a greased casserole dish.
Bake at 350 degrees for 30 minutes

Dixie Lily Jambalaya Rice Mix

Hush Puppies

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.

Dixie Lily Cornbread Recipe

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.

Lace Hoecakes

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.

Vegetarian Boston Baked Beans

(8 servings)
1 lb. (2 cups) dry baby lima beans
1/2 cup butter or margarine
1/2 cup (packed) brown sugar
1 tbsp. prepared mustard
2 tbsp. molasses
1 tsp. salt
1 cup sour cream

Soak and cook limas. Cut butter in chunks; add to drained, hot beans. Stir in brown sugar, mustard, molasses and salt to taste. Fold sour cream into the mixture carefully. Place in a two quart casserole or bean pot and bake 45 minutes at 350 degrees, uncovered.

NOTE: Baby limas cook in less time than traditional Boston style beans.

Arnett’s Cornbread

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.

Spoon Bread

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°.

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.