RECIPES

• 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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