Recipes

indian_head_white-corn-meal

Indian Head White Corn Meal
Recipes

It is our pleasure to share our recipes which
have been used by generations of families.
Submit your favorite recipe to our Indian Head
Recipes Department.

Corn Bread Stuffing

1 ¼ cup Indian Head White Corn Meal
½ cup Washington Self-Rising Flour
½ teaspoon salt
1 tablespoon sugar
2 ½ teaspoons baking powder
1 egg
2 tablespoons oil
1 ¼ cup milk

Preheat oven to 450 degrees. Combine corn meal, flour, salt, sugar and baking powder in a bowl. Mix together with a wire whip or spatula. Add oil, egg, milk and mix until batter is uniform. Pour batter into a well-greased 8”x8” pan. Bake 18-22 minutes.

Now that the corn bread is ready, you may now prepare the stuffing as follows:

Washington Corn Bread, cooled and crumbled (use all of the corn bread)
1 tablespoon butter or margarine
1 cup chopped onion
¾ cup chopped celery
2 teaspoons poultry seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
2 eggs, beaten
¾ cup broth or water

Preheat oven to 350 degrees. Melt butter in large skillet. Sauté onion and celery over medium heat, approximately 5 to 10 minutes or until tender. In large bowl combine onion and celery with all ingredients. Mixture should be moist and stick together. Spoon into lightly greased 8-in square baking pan. Cover with foil. Bake in oven for 30 minutes. Remove foil and bake an additional 15 minutes or until lightly browned. Makes 6-8 servings.

Seasoned Fish or Seafood Breading

¾ cup Indian Head White Corn Meal
½ cup all-purpose flour
1 ½ teaspoon salt
¼ teaspoon ground red pepper
½ teaspoon ground black pepper
¼ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
(For spicier seafood, add ¾ teaspoon red and ½ teaspoon of chili powder)

Pan Fried or Deep Fried Fish:
Combine all ingredients in a bowl. Dip fish fillets in water and then place them in the breading mixture, turning several times to coat the fish. Pour about ¼” of vegetable oil in a large skillet and heat on medium. Fry coated fish 2-3 minutes per side or until fish flakes easily with a fork. If deep frying, fry fish at 350 degrees for 4-6 minutes.

Oven-Fried Fish:
Preheat oven to 400 degrees. Pour just enough oil into a shallow pan to cover the bottom. Coat fish fillets as directed above and place in pan, turning to coat both sides with oil. Bake for 10-20 minutes, turning the fish when half done. Baking time will depend on the thickness of the fish.

Southern Style Corn Bread, Corn Muffins or Corn Sticks

2 cups Indian Head White Corn Meal
4 teaspoons baking powder
1 teaspoons salt
1 egg
1 ½ cups milk
2 tablespoons cooking oil

Preheat oven to 450 degrees.

Corn Bread:
Using the 2 tablespoons of oil, coat a cast-iron skillet or 8” or 9” square pan. Place the pan in the oven to heat. In a mixing bowl, combine the corn meal, baking powder and salt. Stir in the milk and the egg, mixing together until the batter is smooth. Pour batter into the pre-heated skillet or pan. Bake for 20-25 minutes.

Corn Muffins or Corn Sticks:
Lightly grease muffin tins or corn stick pans with oil. Place pan in oven to heat. In a mixing bowl, combine the corn meal, baking powder and salt. Stir in the milk and the egg, mixing together until the batter is smooth. Pour batter evenly into preheated muffin tins or corn stick pan. Bake 15-20 minutes. Makes 12 large corn muffins or corn sticks.

Southern Style Spoon Bread

1 cup Indian Head White Corn Meal
3 cups milk
2 tablespoons oil
3 eggs, well beaten
1 ½ teaspoon salt
3 teaspoons baking powder

Preheat Oven 450 degrees. In mixing bowl combined, corn meal, oil and 2 cups of milk in pan over medium heat. Bring mixture just to a boil, stirring constantly. Blend beaten eggs, salt and remaining milk. Add to corn meal mixture; mix well. Stir in baking powder. Pour into greased 1 ½ to 2 quart casserole. Bake 25 to 35 minutes. Serve hot with butter. Serves 6 to 8.

Traditional Corn Bread or Corn Muffins

1 cup Indian Head White Corn Meal
1 cup all-purpose flour
¼ cup sugar
1 teaspoon salt
3 teaspoons baking powder
¼ cup oil
1 cup milk
1 egg, beaten

Corn Bread:
Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.

Corn Muffins:
Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425 degrees for 15-20 minutes. Makes 12 muffins.

Recipe Variation:
For a sweeter, moister corn bread or muffin, make these changes to the recipe above: Use 2/3 cup milk, ½ cup sugar, ½ cup oil and 2 eggs. Reduce the heat to 400 degrees. Bake for 20-25 minutes.

Hush Puppies

1 cup Indian Head White Corn Meal
¾ teaspoon salt
1 teaspoon baking powder
¾ teaspoon sugar
1 egg
½ cup milk
¼ cup onion, finely minced (optional)

Preheat deep fat fryer to 375 degrees. Combine corn meal, salt, baking powder and sugar in a bowl. Beat together egg and milk. Add to dry ingredients and stir until smooth. Drop batter by teaspoonfuls into fryer. Fry until golden brown. Drain on paper towels. Makes 15 to 20 hush puppies.

Washington Corn Bread

1 ¼ cup Indian Head White Corn Meal
½ cup Washington Self-Rising Flour
½ teaspoon salt
1 tablespoon sugar
2 ½ teaspoons baking powder
1 egg
2 tablespoons oil
1 ¼ cup milk

Preheat oven to 450 degrees. Combine corn meal, flour, salt, sugar and baking powder in a bowl. Mix together with a wire whip or spatula. Add oil, egg, milk and mix until batter is uniform. Pour batter into a well-greased 8”x8” pan. Bake 18-22 minutes.

Washington Spoon Bread

1 cup Indian Head White Corn Meal
2 tablespoons corn starch
4 teaspoons baking powder
1 teaspoon salt
2 eggs
3 tablespoons oil
1 cup water
2 cups milk

In a mixing bowl, combine corn meal, corn starch, baking powder and salt with a wire whip. Stir in eggs, oil, water and milk and mix until batter is well-blended and uniform. Pour into a greased 1 ½ to 2 quart casserole dish. Bake at 450 degrees for 35-45 minutes.

Zesty Tamale Pie

1 ½ pound ground beef
1 small onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 cans (10 oz. each) enchilada sauce
1 cup whole kernel corn
1 can (2.25 oz) sliced ripe olives, drained
1 teaspoon salt
2 ¼ cups Indian Head White Corn Meal
2 cups water
1 can (12 fl. Oz) evaporated milk
1 can (4 oz) diced green chilis
½ cup (2 oz) shredded cheddar cheese
Pickled jalapenos (optional)

Preheat oven to 425 degrees. Grease a large 12”x8” baking dish.

For Filling:
Brown ground beef in a large skillet with onion and garlic over medium heat until no longer pink, drain. Stir in enchilada sauce, corn, olives and salt.

For Crust:
Combine corn meal, water, evaporated milk and salt in a medium saucepan. Cook over medium-high heat, stirring frequently, for 5-7 minutes or until thick. Stir in chilis. Reserve 2 cups of the corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of the prepared baking dish. Bake in oven for 10 minutes. Cool on wire rack. Spoon meat filling into corn meal crust. Spread remaining corn meal mixture over meat filling. Bake for 15 to 20 minutes; sprinkle with cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Garnish with pickled jalapenos.

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