Recipes - Self-Rising Corn Meal

ADLUH MUFFINS, CORN STICKS, CORN BREAD

2 c ADLUH self-rising corn meal            

1 T sugar (optional)      

1 egg

1 ¼ c milk                                            

3 T soft or melted fat

Preheat oven to 475°. Mix together egg, milk and fat.  Mix in all the dry ingredients.  For muffins, pour the batter into hot greased muffin pans, filling about 2/3 full.  For sticks, pour into corn stick molds.  For bread, pour into shallow 9”x9”x2” pan.  Bake for 15-20 minutes. 

ADLUH HOE CAKES

2 c ADLUH self-rising corn meal             1 ¾ c boiling water (approximate)

Put corn meal into a mixing bowl.  Add enough water to make a stiff batter.   Beat well.  Drop large scoops of batter onto a greased and preheated skillet or griddle.  Flatten to ½ inch thickness. Bake over low heat until brown and crisp, turning once.  Makes 12 hoe cakes.

 

ADLUH SPOON BREAD

3 c milk                        

2 T butter or margarine              

1 c ADLUH self-rising corn meal

4 egg yolks, beaten      

4 egg whites

Heat milk in large sauce pan.  Stir in butter/margarine until melted.  Gradually stir in corn meal.  Cook over medium heat until boiling.  Cook, stirring constantly for one minute.  Remove from heat and cool slightly.  Stir in egg yolks into corn meal mixture until well blended.  Beat egg whites until stiff but not dry peaks form.  Fold into corn meal mixture.  Pour into greased two quart casserole dish.  Bake at 350° for 45-5- minutes or until deep golden brown.  Serve immediately.  Makes 6-8 servings.

 

ADLUH MUFFINS, CORN STICKS, CORN BREAD WITH ONE EAR OF CORN

2 c ADLUH self-rising corn meal          1 T sugar (optional)                   1 egg

1 ½ c buttermilk                                    4 T fat (soft or melted)              

1 ear corn off cob (cooked)

½ t red pepper flakes (optional)

 

Preheat oven to 425°.  Mix together egg, buttermilk and fat and corn.  Mix in all the dry ingredients. For muffins, pour the batter into hot greased muffin pans, filling about 2/3 full.  For sticks, pour into corn stick molds. For bread, pour into shallow 9”x9”x2” pan.  Bake for 20 minutes.