INDIAN HEAD WHITE CORN MEAL

  • 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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INDIAN HEAD YELLOW CORN MEAL

  • BAKED HERB CHICKEN BREADER

    1 cup Indian Head Yellow Corn Meal
    1 cup all-purpose flour
    4 teaspoons salt
    2 teaspoons thyme
    2 teaspoons black pepper
    ½ teaspoon garlic salt
    ½ teaspoon oregano
    ½ teaspoon rosemary (optional)

    Combine all the ingredients in a medium sized bowl. Dip chicken pieces in milk, and then coat them with the breader. Place the coated chicken pieces in a shallow baking pan and lightly brush with oil or melted butter/margarine. Bake at 400 degrees for 40-50 minutes or until the internal temperature of the chicken is 170 degrees. Coats 3-4 pounds of chicken.

  • CORN MEAL MUSH

    1 cup Indian Head Yellow Corn Meal
    1 teaspoon salt
    1 cup cold water
    3 cups boiling water

    In a medium sized bowl, combine corn meal and salt. Add cold water, stirring until smooth. Add corn meal and salt mixture to saucepan of boiling water and cook over low heat until thickened, stirring occasionally. Cover and cook for 5 minutes. Serve hot with sugar and cream.

    Fried Corn Meal Mush:
    Pour hot mush into 9”x5”x3” loaf pan which has been rinsed in cold water. Chill thoroughly. Unmold, cut into ½” slices, dredge with corn meal and brown in hot fat on both sides. Serve hot with butter and syrup.

  • INDIAN HEAD PUDDING

    2/3 cup Indian Head Yellow Corn Meal
    4 ½ cups milk
    ¼ cup butter
    ½ cup molasses
    1 teaspoon salt
    ¼ cup sugar
    1 teaspoon cinnamon

    Preheat oven to 325 degrees.
    Scald 3 ½ cups of the milk in the top part of double boiler over direct heat.
    Mix corn meal with remaining 1 cup of cold milk. Add to scalding milk, stirring constantly.
    Place over boiling water and cook for 20 minutes, stirring frequently.
    Add butter, molasses, salt, sugar and cinnamon.
    Pour into greased baking dish (1 ½ quart).
    Bake for 1 ½ hours. Serve warm with cream or vanilla ice cream.

  • SWEET CORN BREAD

    ½ cup Indian Head Yellow Corn Meal
    1 cup all-purpose flour
    ¼ cup + 3 tablespoon sugar
    1 teaspoon salt
    2 ½ teaspoons baking powder
    ¼ cup +2 tablespoons oil
    ½ cup milk
    2 eggs

    Preheat oven to 375 degrees. Combine flour, sugar, salt and baking powder in a mixing bowl. In a separate bowl, combine oil, eggs, and milk. Using a wire whip, add wet ingredients to the dry ingredients until batter is uniform. The batter will be slightly lumpy. Pour batter into a greased 9×9 pan and bake for 24-28 minutes.

  • TACO SKILLET

    1 pound ground beef
    1-6 ounce can Mexican style corn (drained)
    ½ cup cold water
    1 packet taco seasoning (1.25 ounce)
    Grated Mexican-style cheese
    ¾ cup Indian Head Yellow Corn Meal
    ¼ cup all-purpose flour
    2 teaspoons sugar
    2 teaspoons baking powder
    ¾ teaspoon salt
    1 cup evaporated milk
    1 egg, slightly beaten

    Preheat oven to 400 degrees. In a 10” cast iron skillet, brown ground beef over medium heat until no longer pink; drain excess fat. Stir in corn, water and taco seasoning packet. Cook over low heat for 6-8 minutes or until mixture thickens. Top with cheese. In a medium bowl, combine corn meal, flour and baking powder. In a small bowl, mix evaporated milk and egg. Add this mixture to the corn meal, flour and baking powder. Stir until just blended. Spread over top of the meat/cheese mixture. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean.

  • 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 Yellow 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.

  • CORN BREAD STUFFING

    1 ¼ cup Indian Head White or Yellow 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.

  • GOLDEN YELLOW CORN BREAD OR CORN MUFFINS

    1 cup Indian Head Yellow 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.

  • POLENTA

    1 cup of water
    1 teaspoon of salt
    1 cup of Indian Head Yellow Corn Meal

    Add 1 cup of water and 1 teaspoon of salt to a large saucepan. Whisk in 1 cup of Indian Head Yellow Corn Meal. Mix in 2 cups of boiling water. Heat the mixture on medium heat, stirring constantly for 15-20 minutes, or until desired consistency is reached. Serve hot with your favorite topping.

    To fry or grill:
    Pour the hot mixture into a greased 9”x5”x3” loaf pan that has been rinsed in cold water. Chill thoroughly. Unmold the polenta and cut into ½” slices. Fry slices in hot fat until brown on both sides, or grill after brushing with oil. Serve with your favorite topping, meats or in a casserole.

  • SEASONED FISH OR SEAFOOD BREADING

    ¾ cup Indian Head Yellow 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 ½ teaspoon red and ¼ 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.

  • WASHINGTON CORN BREAD MIX

    1 ¼ cup Indian Head Yellow 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.

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WASHINGTON SELF-RISING FLOUR

  • BUTTERMILK BISCUITS

    2 cups sifted Washington Self-Rising Flour
    4 tablespoons shortening (if liquid shortening is preferred, use ½ cup milk combined with 5 tablespoons oil)
    1/2 to 2/3 cup sweet milk (or buttermilk)

    Preheat oven to 450 degrees F. Cut shortening into flour until consistency of coarse meal. Add milk to make a soft dough, stirring with a fork until dough draws away from the sides of the bowl. Turn dough onto a lightly floured board or on wax paper and knead gently 8 to 10 strokes. Roll dough to one-half thickness desired in baked biscuits. Cut with 2” biscuit cutter. Bake 10 to 12 minutes. Makes 16 biscuits.

  • CHOCOLATE CHIP COOKIES

    ½ cup shortening
    1/3 cup granulated sugar
    1/3 cup light brown sugar
    1 egg
    ½ teaspoon vanilla
    1 ¼ cups sifted Washington Self-Rising Flour
    1-6 oz. package (1 cup) chocolate chips

    Preheat oven to 375 degrees F. Cream shortening and sugars, add egg and vanilla. Beat until well blended. Add to sifted flour, blend well. Add chocolate chips and drop by teaspoonful onto greased baking sheets. Bake for 10-12 minutes. Remove cookies from baking sheets to cooling rack. Makes about 4 dozen cookies.

  • TRADITIONAL PANCAKES

    2 eggs, beaten
    1 tablespoon sugar
    1 cup milk
    ¼ cup liquid shortening
    2 cups sifted Washington Self-Rising Flour

    In a bowl, combine eggs, sugar, milk and shortening. Add flour and stir to moisten. The batter should be lumpy. Bake on a preheated griddle until bubbles form; turn and bake on other side until golden.

    Pancake Variations:
    Buttermilk pancakes — Substitute buttermilk for milk, add ¼ teaspoon baking soda.
    Oatmeal Pancakes — Add ½ cup quick rolled oats; add an extra ¼ cup milk (especially good with buttermilk).
    Nut Pancakes — Add ¼ cup chopped nuts to batter.
    Cheese Pancakes — Add ½ cup grated sharp cheese to flour.

  • WASHINGTON PANCAKE

    1 cup Washington Self-Rising Flour
    ½ cup Indian Head Yellow Corn Meal
    ½ teaspoon salt
    2 teaspoons sugar
    2 teaspoons baking powder
    1 egg
    1 tablespoon oil
    1¼ cups milk

    Blend dry products together in a mixing bowl using a wire whip. Add eggs, milk and oil and mix using wire whip until batter is uniform. Pour onto 400 degree griddle and cook about 1 minute on each side, turning when bubbles form on top. Makes 10-12 delicious pancakes.

    Note: Different brands of baking powder may give different batter thicknesses, if needed add more or less milk to get the desired pancake thickness.

    Variation:
    For a buttermilk pancake, substitute 1 ¼ cup + 2 tablespoons buttermilk for the milk. As above, use more or less buttermilk to get the desired pancake thickness.

  • WASHINGTON WAFFLE

    1 cup Washington Self-Rising Flour
    ½ cup Indian Head Yellow Corn Meal
    ¼ teaspoon salt
    2 teaspoons sugar
    2 teaspoons baking powder
    2 eggs
    2 tablespoons oil
    1¼ cups milk

    Blend dry products together in a mixing bowl using a wire whip. Add eggs, milk and oil and mix using wire whip until batter is uniform. Bake in hot waffle iron until steaming stops or until brown and crisp. Serve with your favorite toppings.

    Note: Different brands of baking powder may give different batter thicknesses.

  • 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

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WASHINGTON SELF-RISING CORN MEAL

  • BATTER BREAD

    1 tablespoon cooking oil
    2 eggs, slightly beaten
    1 cup buttermilk
    ½ cup boiling water
    1 cup enriched Washington Self-Rising Corn Meal

    Preheat oven to 450 degrees. Put cooking oil in 8” square pan, place in oven until hot. Combine eggs and buttermilk, add to corn meal. Mix until smooth. Add boiling water, mix well. Pour into hot pan. Bake 20-25 minutes or until well browned. Cut into squares. Makes a soft corn bread.

  • CORN BREAD, CORN MUFFINS OR CORN STICKS

    2 cups enriched Washington Self-Rising Corn Meal
    1 egg, lightly beaten
    1 1/3 cups milk
    2 tablespoons cooking oil
    1 tablespoon sugar (optional)

    Preheat oven to 450 degrees.

    Corn Bread:
    Using the 2 tablespoons of oil, coat a cast-iron skillet or 8-inch or 9-inch square pan. Place the pan in the oven to heat. In a mixing bowl, combine the corn meal and sugar. 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. Follow the batter directions above. Pour batter evenly into preheated muffin tins or corn stick pan. Bake 15-20 minutes.

    Makes 12 large corn muffins or corn sticks.

  • SEASONED FISH BREADING

    1 cup Washington Self-Rising Corn Meal
    1 ½ teaspoon salt
    ½ teaspoon ground red pepper
    ½ teaspoon ground black pepper
    ½ teaspoon chili powder
    1 teaspoon garlic powder
    1 teaspoon onion powder
    ½ teaspoon ground cumin

    (For spicy fish, add 1 teaspoon each of red and black pepper)

    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.

  • PANCAKES AND WAFFLES

    1 egg
    1 ½ cups milk
    1 teaspoon sugar
    1/3 cup oil
    1 ½ cups Washington Self-Rising Corn Meal

    Pancakes:
    Preheat griddle to 375 F. Combine egg, milk and oil. Add Self-Rising Corn Meal and sugar. Stir until smooth. Pour batter onto lightly greased griddle and bake about 1 minute, or until bubbles form and edges are dry. Turn and bake on other side.
    Makes about 18-20 pancakes.

    Waffles:
    Follow pancake direction above. Bake in pre-heated waffle iron until steaming stops.

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INDIAN HEAD SELF-RISING CORN MEAL

  • CORN BREAD, CORN MUFFINS OR CORN STICKS

    2 cups enriched Indian Head Self-Rising White Corn Meal Mix
    1 egg, slightly beaten
    1 1/3 cups milk
    2 tablespoons cooking oil
    1 tablespoon sugar (optional)

    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 until hot. In a mixing bowl, combine the corn meal and sugar. Combine milk and egg; add to dry ingredients; stir together until the batter is smooth. Pour batter into hot skillet or pan. Bake for 20-25 minutes.

    Corn Muffins or Corn Sticks:
    Preheat oven to 450 degrees. Place ½ teaspoons oil in each cup of large muffin tins or corn stick pan. Place pan in oven until hot. Follow directions above for batter. Pour batter into hot pan. Bake 15-20 minutes. Makes 12 large corn muffins or corn sticks.

  • PANCAKES AND WAFFLES

    1 egg
    1 cup milk
    1 teaspoon sugar
    1/3 cup oil
    1 ½ cups Indian Head Self-Rising White Corn Meal Mix

    Pancakes:
    Preheat griddle to 400 F. Combine egg, milk and oil. Add Self-Rising White Corn Meal Mix and sugar. Stir until smooth. Pour batter onto lightly greased griddle and bake about 1 minute, or until bubbles form and edges are dry. Turn and bake 1 minute. Makes about 12-14 pancakes.

    Waffles:
    Follow pancake direction above. Bake in preheat waffle iron until steaming stops.

  • SEASONED FISH BREADING

    1 cup Indian Head Self-Rising White Corn Meal Mix
    1 ½ teaspoon salt
    ½ teaspoon ground red pepper
    ½ teaspoon ground black pepper
    ½ teaspoon chili powder
    1 teaspoon garlic powder
    1 teaspoon onion powder
    ½ teaspoon ground cumin
    (To Make it Spicy , double red and black peppers)

    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.

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