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old mill cornbread

Corn Bread

  • 2 cups Old Mill Corn Meal*
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 2 eggs
  • 1/4 cup melted shortening
  • 1 1/4 cups milk

Stir together corn meal, baking powder, soda and salt. Add eggs, milk and shortening. Beat until smooth. Pour into greased pan which has been heated. Bake at 425 for 20 - 25 minutes. Serve with butter.

* If using self-rising corn meal, omit baking powder, salt and soda.

GRITS

  • 1 cup Old Mill Grits
  • 3 cups water
  • Salt, pepper, butter to taste

Bring water to boil, add salt. Add grits, stir constantly. Cook until thick - 10-15 minutes. Serve with butter. For cheese grits add grated cheddar cheese once grits are cooked.

POLENTA

  • 1 cup Polenta
  • 4 cups water

Pour polenta slowly into boiling water. Cook stirring often for 20 minutes. Pour into platter or pan. Cool. Cut into squares. May then be sauteed in butter, margarine or olive oil. Serve with cooked onions, grated cheese, marinara sauce, etc. Be creative!

OLD MILL HUSHPUPPIES

  • 2 cups Old Mill Hushpuppy Mix
  • 1 cup water
  • 2 eggs, beaten

Combine ingredients. Let stand a few minutes. Drop by spoon into hot oil. Turn once. When brown, remove and drain. The flavor is improved if you let the batter set overnight in the refrigerator.

Variations:

  • Chicken Batter - Add 2 tsp. of parsley flakes
  • Fish Batter - Add 1 tsp. lemon juice or grated lemon peel
  • Corn Dog Dip - Dip wieners in dip and deep fat fry
  • Cheese Snacks - Dip one inch cubes of cheddar cheese in dip and deep fat fry
  • Fried Onion Rings - Add 1 tsp. sesame seeds and use as batter
  • Mexican Corn Bread - Add 1 tsp. baking powder and jalapeno peppers
  • Zucchini, Squash or Eggplant Batter - Dip sliced vegetables in slightly beaten egg; dip in dry mix, fry in hot oil

MUFFIN MIX (Bran, Corn, Oat Bran, Whole Wheat)

  • 1 large egg
  • 4 Tbsp. corn oil
  • 3/4 cup boiling water
  • 2 1/3 cup mix

Preheat oven to 400. Mix the egg with the corn oil and add to dry mix, and blend thoroughly. Add 3/4 cup boiling water and blend to desired consistency. Grease muffin tin on bottom. Spoon mix into muffin tins filling 2/3s full. Bake at 400 for 10 - 15 minutes. Batter can be refrigerated for up to 3 - 4 weeks. Makes 12 muffins. For that special occasion, add 1/4 cup raisins, or chopped dates, and add 1/4 cup chopped nuts. For extra moist muffins, add 1 cup of applesauce or 1 cup of crushed pineapple (fruit liquids included).

BUCKWHEAT PANCAKES

  • 1 cup Old Mill Mix
  • 1 cup milk or water

Mix together. Pour onto hot griddle, turn when bubbles appear on pancakes. Serve with butter and syrup.

WHOLE WHEAT PANCAKE MIX

  • 1 cup Old Mill Whole Wheat Pancake Mix
  • 1 egg
  • 1 cup milk or water
  • 1 Tbsp. oil
  • 1 tsp. honey or sugar

Stir honey into oil. add milk, then beaten eggs. Mix flour into liquids until flour is moistened. Bake on lightly greased griddle. Makes 9 pancakes.

SCOTCH SHORTBREAD

  • 2 lbs. mix
  • 14 oz. butter (3 1/2 sticks)

Melt butter and pour mix into it. Knead well and roll out about 1/2 inch thick and cut into cookie size desired. Bake at 325 10-15 minutes until light golden. When cold sprinkle with powdered sugar.

HEIDESAND COOKIES (Heather-Sand)

  • 2 lbs. mix
  • 14 oz. butter (3 1/2 sticks)

Melt butter and pour mix into it. Knead well and roll out about 1/2 inch thick and cut into cookie size desired. Or form into a 2" diameter roll, wrap in wax paper, chill and slice. Bake at 325 for 10 - 15 minutes until golden. When cold, sprinkle with powdered sugar, if desired. Add finely chopped nuts if desired.

WINKLER GINGERBREAD

  • 1 lb. (2 1/2 cups) Winkler Gingerbread Mix (1/2 of contents)
  • 1/2 cup oil, margarine, or butter
  • 2 eggs
  • 1 1/2 cups boiling water

Preheat oven to 350. Grease a 9" pan lightly. Beat eggs and oil, add dry mix, add 1 1/2 cups boiling water and stir until well blended. Pour batter into pan and bake at 350 for 25-30 minutes. Serve as is or with whipped cream, applesauce, ice cream or lemon sauce.

OLD MILL GINGERBREAD

  • 1 lb. (3 cups) Old Mill Gingerbread Mix (1/2 of contents)
  • 1/2 cup oil, margerine or butter
  • 1 cup boiling water
  • 2 eggs

Preheat oven to 350. Grease a 9" pan lightly. Mix oil, eggs, dry mix and 1 cup boiling water, stir until well blended. Pour batter into pan and bake at 350 for 25-30 minutes. Serve as is or with whipped cream, applesauce, ice cream or lemon sauce.

*For Gingerbread men, use 1/2 amount of water, knead well, roll out and cut.

FRUIT MUFFIN MIX

  • 1 large egg
  • 4 Tbsp. corn oil
  • 3/4 cup boiling water
  • 1 bag mix

Preheat oven to 400. Mix the egg with the corn oil and add to the dry mix, and blend thoroughly. Add 3/4 cup boiling water and blend to desired consistency. Grease muffin tin. Spoon mixture into muffin tin, filling 2/3s full. Bake at 400 for 10 - 15 minutes. Makes 12 muffins. For that special occasion, add 1/4 cup chopped nuts.

SWEET POTATO MUFFIN-CAKE MIX

  • 1 lb. Sweet Potato Muffin-Cake Mix (1/2 of bag)
  • 2 eggs
  • 2 ozs. butter, margarine, or oil (4 Tbsp) / use 4 ozs. for extra richness
  • 1 cup boiling water

Preheat oven to 375. Beat eggs, add butter (margarine or oil), add 1 lb. dry mix (1/2 bag), add 1 cup boiling water and stir until well blended. Fill greased muffin pans 2/3 full. Bake at 375 for 15 - 18 minutes. Yields 9 - 12 large muffins.

For cake use 9 X 12 greased pan.

SCONE MIX

  • 1 lb. Mix (1/2 of bag)
  • 1/4 lb. margarine or butter (1 stick)
  • 1/2 cup cold water (or a little more) * If you have the chocolate chip scone, use 1/4 cup water

Pour 1 lb. of Scone Mix into mixing bowl, cut 1/4 lb. margarine or butter into slices and work into mix. Add 1/2 cup of water, knead lightly; roll to 3/4" - 1" and cut or drop by spoon. Place on lightly greased sheet and bake at 425 for about 10 minutes to golden brown. Serve with butter and jam.

BUCKWHEAT CAKES

  • 1/2 oz. compressed yeast
  • 1 qt. lukewarm water
  • 1 tsp. salt
  • 1 cup flour
  • 3 1/2 cups buckwheat flour
  • 2 Tbsp. molasses
  • 1 Tbsp. melted butter

Dissolve yeast into lukewarm water. Mix in salt and flours to make a thin batter. Let the mixture rise overnight. In the morning add molasses and butter and the batter is ready for the griddle.

WHOLE WHEAT BISCUITS

  • 2 cups Old Mill Whole Wheat Flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup shortening
  • 3/4 cup milk

Stir together flour, baking powder and salt. Cut in the shortening until mixture resembles coarse crumbs. Add milk. Stir with fork until dough clings together. Knead gently on lightly floured surface (10 - 12 times). Roll dough to 1/2" thickness and cut with biscuit cutter. Bake on ungreased sheet at 450 for about 12 minutes. Makes 10.

RYE MUFFINS

  • 1 1/4 cups sifted plain flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. sugar
  • 1 cup Old Mill Rye Flour
  • 1 egg
  • 1 cup milk
  • 1/4 cup salad oil

Sift flour, baking powder, salt and sugar. Stir in rye flour. In a second bowl, beat egg, add milk and oil. Add this to dry ingredients and mix until moistened. Spoon batter into greased muffin pans about 2/3s full. Bake at 400 for 20 minutes until brown and muffins leave sides of pan. Yields 12 muffins.

APPLE CINNAMON BISCUITS

Mix together contents of package, 2/3 stick butter or margarine, 2/3 cup of water. Sprinkle small amount of flour on counter, knead mixture 4-5 times, cut out and bake 8-10 minutes at 425.

OATMEAL COOKIES (Orange, Spicy Orange, or Chunky Fruit)

Preheat oven to 350. To bag of mix add 1/4 cup oil and 1/4 cup water. Stir until well moistened. Drop by teaspoonful one inch apart onto lightly greased cookie sheet. Bake 8-10 minutes. Cool on cookie sheet for one minute. Remove to wire rack.

Biscuits (Sweet Breakfast Tea, Lemon Poppyseed, Sweet Potato Cinnamon, Southern Style)

Mix together contents of package, 2/3 stick butter or margarine, 2/3 cup water. Sprinkle small amount of flour on counter. Knead mixture 4-5 times, cut out and bake 8-10 minutes at 425.

Biscuits (Sweet Breakfast Tea, Lemon Poppyseed, Sweet Potato Cinnamon, Southern Style)

Mix together contents of package, 2/3 stick butter or margarine, 2/3 cup water. Sprinkle small amount of flour on counter. Knead mixture 4-5 times, cut out and bake 8-10 minutes at 425.

OLD MILL GINGER COOKIES

Preheat oven to 350. Mix contents of bag with 1/4 cup oil and 1/4 cup cold water to make stiff dough. Roll out 1/4 inch thick, cut into desired shapes, bake 12 minutes. Remove from pan while warm, cool on rack.

OLD MILL SPOON BREAD

Dissolve 2 Tbsp. butter or margarine in 1 1/2 cups boiling water and stir into 3/4 cup mix. Add three well-beaten eggs (adding one at a time) into mixture. Beat well. Pour into greased one quart baking dish. Bake at 350 for 30-40 minutes or until lightly browned on top. Serve immediately.

GOURMET BUCKWHEAT PANCAKE AND WAFFLE MIX

Mix together 1 cup mix and 1 cup milk or water. Pour onto hot griddle, turn when bubbles appear on surface. For waffles, bake in waffle iron.

OLD MILL TANGY SEAFOOD BREADER

Moisten fish (whole or fillets), or other seafood with water or milk. Roll in dry breader. Fry slowly in hot oil until golden brown.