Recipes

Grandma Maraggia’s Cornbread

1 ½ cups South Texas Milling Stone Ground Cornmeal
½ cup Wheat Flour
2 tsp. Sugar
4 tsp. Baking Powder
½ tsp. Salt
1 cup Whole Milk
¼ cup Oil
2 Eggs

Preheat oven to 400 degrees. Place a 9” cast iron skillet in oven. Mix all ingredients in a medium size bowl. Pour mixture into the greased skillet or a 9” x 9” baking dish. Bake in oven for 20-25 minutes or until golden brown.

South Texas Milling Festive Corn Dip

1-16 oz jar of South Texas Milling Corn Relish
2-8 oz. packages of Cream Cheese

Pulse corn relish in a blender to desired consistency. Combine pulsed corn relish and the cream cheese until well blended. Makes a delicious dip to compliment any party. To make half of the recipe just use ½ jar of relish and 1-8 oz. cream cheese.

South Texas Milling Roll-ups

1 Spinach Dip dry package
1 – 8 oz. cream cheese softened
1 – 8 oz. sour cream
1 package of Flour Tortillas

Blend together the softened cream cheese, sour cream and Spinach Dip. Spread evenly on tortillas, roll up tightly. Put roll-ups in a sealed container in the refrigerator until ready to serve. To serve: cut rolls into ½” portions. Store remaining roll-ups in refrigerator until needed.

Easy Cheese Grits

4 cups water
1 thin slice Onion-finely chopped
1 cup South Texas Milling Southern Yellow Grits
¼ cup Half-and-Half
2 tsp. Instant Chicken Bouillon
2-4 ounces of Cheese (American or Cheddar)
2 tbsp. Butter

Place grits in bowl and cover with 2 cups water. Stir grits so that light bran will rise to the top, carefully pour off the water and bran, reserving the grits in the bowl. Rinse again if desired. Bring 2 cups water, onion, instant chicken bouillon, and butter to a boil in a heavy-bottomed saucepan and add grits to the boiling mixture. Reduce heat to low and cook, covered, for 20 minutes, stirring occasionally until grits are soft and creamy. Add half-and-half and cheese and stir until cheese melts. Serve hot, yields 4-half-cup servings.

Sausage Fried Grits: Prepare basic grits and set aside. Cook some sausage, breaking it up into small pieces. Drain the fat and stir the sausage into the grits. Beat an egg and add it to the grits mixture. Pour into a loaf pan and put it in the refrigerator until firm. Turn out the grits and prepare as fried grits.

Aloha Grits:
Like sweet grits? Try this recipe. Prepare basic grits, stir in ¼ cup milk or cream, 4 tbsp. brown sugar, ¼ cup pineapple juice, stir together and pour into a greased baking dish. Sprinkle top with shredded coconut, crushed macadamia nuts and ginger. Bake at 350 degrees for about 30 minutes.

Shrimp and Grits: Use clean, de-veined shrimp, sauté in skillet with 2 tbsp. butter, garlic salt or Cajun Seasoning to taste for 3 -5 minutes until shrimp is firm, do not over cook. Serve over basic grits or easy cheese grits. Garnish with diced tomatoes and crumpled bacon.

Polenta

Polenta is a simple staple of “home” cooking. Polenta is coarse ground corn, cooked slowly and served alone or with a multitude of toppings. It is the perfect side dish accompaniment to roast quail, other game birds and grilled venison! You can bake, microwave or fry it. It can be refrigerated or frozen.

Easy Microwave Recipe:
3 Tbsp. South Texas Milling Polenta
1 cup water
1 tsp. Butter
Salt to taste

Combine Polenta, water and salt in 4 cup microwave safe bowl and mix well. Cook on high for 3 minutes. Stir in butter and cook for 3 more minutes on high. Take out and stir well. You can add sugar, syrup, honey, etc.

Old Fashion Cornbread Cake

1 cup South Texas Milling Whole Grain Yellow Cornmeal
½ cup all-purpose flour
1 tbsp. cornmeal for dusting pan
1 ½ tsp. baking powder
¼ tsp. salt 1cup sugar
¼ cup vegetable oil
2 tbsp. butter, softened
2 large eggs, plus 2 egg whites
½ cup heavy cream
2 tsp. grated lemon rind
1 tbsp. fresh lemon juice
½ tsp. lemon extract

Preheat oven to 350 degrees. Lightly grease round 10-inch cake pan, line bottom with wax paper and grease well. Dust with 1 tbsp. of cornmeal. In medium bowl, sift together 1 cup cornmeal and the flour, baking powder and salt. Set aside. In large bowl, beat together the sugar, oil and 2 tbsp. butter until well blended. Add the eggs and egg whites one at a time, gently stirring after each addition until just combined. In small bowl, stir together the cream, lemon rind, lemon juice and lemon extract, and then gently stir into sugar-egg mixture. Stir in the cornmeal-flour mixture just until blended. Be careful not to over mix. Spoon the batter into the prepared pan, smooth top with the back of spoon and bake in the preheated oven for 40-45 minutes or until the top is golden and a knife inserted in the center of the cakes comes out clean. Cool for 8-10 minutes on a wire rack, and then turn cake out onto a cake plate. Peel off waxed paper. Serve warm or at room temperature.

Jalapeno Crawfish Cornbread

2 eggs, beaten
1-16 oz can cream corn
¼ cup oil
¼ cup grated cheddar cheese
1 small onion chopped
1 cup South Texas Milling Whole Grain Yellow Cornmeal
½ tsp. baking soda
1 tsp. salt
1 cup crawfish chopped
1 small jalapeno chopped
Tobasco to taste
butter or baking oil

In a large bowl mix all ingredients. Pour into a greased pan. Bake in a 9x12 pan at 325 for 30 to 35 minutes.

Black Eyed Pea Cornbread

1 lb. bulk pork sausage
6 tbsp. green chilies or jalapenos
1 cup Cheese shredded, your favorite
1-11 oz Grandma’s Cornbread Mix
2 eggs
½ cup onion chopped
1 can Cream Style Corn
1-15 oz can Black Eyed Peas
1 cup milk
½ cup oil

Preheat oven to 350 degrees. Cook sausage and onions until brown. Drain and set aside. Mix the cornbread mix, milk, eggs, and oil. Add sausage, onions, chilies, corn, cheese, and black eyed peas. Pour into a greased 13x9x2 inch pan. Back 50 to 55 minutes or until knife inserted into the center comes out clean.

Grandma’s Spicy Meat Cornbread

1 lb. ground meat
Salt
Red Pepper
1-medium jalapeno pepper chopped
1 cup of milk
2 eggs
1 can Cream Style Corn
½ cup onions chopped
Black pepper
Dash of garlic
1-11 oz Jalapeno cornbread mix or
Grandma’s cornbread mix
1/3 cup oil
1 cup grated cheese

Preheat oven to 350 degrees. In a large skillet brown meat, onions, and peppers; add seasoning to desired taste. Drain off excess fat. Mix cornbread, milk, eggs, oil, and corn. Layer in a greased 9x13 pan; ½ cornbread mixture, spoon meat mixture evenly then add cheese Top with remaining cornbread. Bake 50 minutes or until golden brown.

South Texas Cornbread Salad

1-11 oz Grandma’s Cornbread Mix
1-1 oz envelope of Ranch-style salad dressing mix
1 cup mayonnaise
½ cup chopped red bell pepper
1-16 oz can Ranch Style beans, drained
10 slices bacon cooked and crumbled
1/3 cup sugar
1-8 oz sour cream
3 large tomatoes, chopped
½ cup chopped green onions
2 cups shredded cheese
2 cans whole kernel corn,
Drained

Add sugar to cornbread mix and prepare as directed. Cool, then crumble. Prepare the dressing mix as directed; set aside. Gently toss tomatoes, bell peppers and onions. Layer in a large (3 Quart) trifle or salad bowl:
½ Cornbread crumbles
½ beans
½ tomato, peppers, and onions
½ cheese
½ bacon
½ corn
½ dressing mixture

Repeat layers. Cover and chill for three hours. This is a complete side dish for meat hot off the grill. Makes 8 to 10 servings.

Grandma Maraggia's Cornbread

1-1/2 cups South Texas Milling Stone Ground Cornmeal
1/2 cup Wheat Flour
2 teaspoons Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Whole Milk
1/4 cup Oil
2 Eggs (farm fresh)

Preheat oven to 400 degrees. Place 9" Cast Iron Skillet in oven. Mix all ingredients in a medium sized bowl. Pour mixture into a greased preheated skillet or 9x9" baking pan. Bake in oven for 20 to 25 minutes or until golden brown.

Farm Hints

Emergency Substitutions
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Buttermilk
1 cup = 1 tablespoon lemon juice or white vinegar plus enough milk to measure 1 cup. Stir and let stand for 5 minutes before using.
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Chocolate, Semi-sweet
1 square = 3 tablespoons semisweet chocolate chips or 1 square unsweetened chocolate plus 1 tablespoon of sugar
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Corn Syrup
1 cup = 1 cup sugar plus 1/4 cup of water
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Corn Syrup, Dark
1 cup = 3/4 cup light corn syrup plus 1/4 cup of molasses
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Cream, Half-and-Half
1 cup = 1 tablespoon melted butter plus enough whole milk to measure 1 cup
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Egg
1 whole = 2 egg whites or 2 egg yolks or 1/4 cup egg substitute
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Honey
1 - 1/4 cups sugar plus 1/4 cup water
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Lemon Juice
1 teaspoon = 1 teaspoon cider vinegar
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Milk, Whole
1 cup = 1/2 cup evaporated milk plus
1/2 cup water or 1 cup water plus
1/3 cup nonfat dry milk powder
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Sour Cream
1 cup = 1 cup plain yogurt
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Sugar
1 cup = 1 cup packed brown sugar or 2 cups shifted confectioners’ sugar

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Weight & Measure Equivalents
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Dash or Pinch = less than 1/8 teaspoon
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1-1/2 Teaspoons = 1/2 tablespoon
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3 Teaspoons = 1 tablespoon; 1/2 fluid ounce
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2 Tablespoons = 1/8 cup; 1 fluid ounce
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4 Tablespoons = 1/4 cup; 2 Fluid Ounces
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8 Tablespoons = 1/2 cup; 4 fluid ounces
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12 Tablespoons = 3/4 cup; 6 fluid ounces
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16 Tablespoons = 1 cup; 8 fluid ounces; 1/2 pint
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1/8 Cup = 2 tablespoons; 1 fluid ounce
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1/4 Cup = 4 tablespoons; 2 fluid ounces
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1/3 Cup = 5-1/3 tablespoons
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1/2 Cup = 8 tablespoons; 4 fluid ounces
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2/3 Cup = 10-2/3 tablespoons
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3/4 Cup = 12 tablespoons; 6 fluid ounces
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7/8 Cup = 3/4 cup plus 2 tablespoons
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1 Cup = 16 tablespoons; 8 fluid ounces; 1/2 pint
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2 Cups = 1 pint; 16 fluid ounces
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4 Cups = 2 pints; 1 quart; 32 ounces
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1 Quart = 4 cups; 32 fluid ounces
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4 Quarts = 16 cups; 1 gallon
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16 ounces = 1 pound
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