Jul 182013
 

Folks, we have a new product at the market and are so excited to be carrying it for you. Pungo Creek Mills Pure Indian Cornmeal is stone ground from 19th century heirloom Indian corn on Virginia’s Eastern Shore. Suzi has been raving about this product for months and we are happy to announce that we FINALLY have it in stock. Below is a simple recipe for Pungo Creek Indian Cornbread, which can also be found on the back of the package.

Pungo Creek Indian Cornbread

1 cup water
2 cups milk
1/2 tsp. salt
1/2 stick butter
1-1/2 cups cornmeal
1/3 cup sugar
2 eggs, beaten
1 tsp. vanilla

Cook water, milk, salt and butter over low heat until butter is almost melted. Add cornmeal, sugar, eggs, and vanilla. Stir and let thicken. Pour into a 8×8 pan. Bake at 400 degrees for 35-45 minutes. Double recipe for 9×13 pan size.

 

 

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