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Ganondagan

White Corn Flour Recipes

Chocolate Olive Oil Cake

Ingredients

  • ¾ cup Iroquois White Corn Flour
  • 1 cup all-purpose flour
  • ¼ cup unsweetened bakers chocolate, melted
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Zest of 1 lemon
  • ¾ cup of olive oil
  • 3 eggs
  • ¾ cup granulated sugar
  • ¼ cup plain yogurt
  • ¼ cup milk
  • 1 teaspoon vanilla

Directions

  1. Mix Iroquois White Corn Flour, all-purpose flour, melted chocolate, baking soda, and salt with whisk. Add lemon zest, mix well and set aside.
  2. In a separate bowl mix remaining ingredients and beat together for 4 minutes. Add dry ingredients slowly while beating on low.
  3. Brush sides of the pan with a little olive oil before pouring batter into the pan. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean.
  4. Cool on a rack and turn upside down onto a plate (place plate on top of baking pan and flip over). Frost and enjoy!

 

Oneida Corn Bread Recipe

Ingredients

  • 2 cups Iroquois White Corn Flour
  • ½ cup cooked beans (kidney, red, or pinto)
  • ¼ teaspoon salt (optional)
  • 1 ¾ cups boiling water

Directions

  1. Combine Iroquois White Corn Flour, beans, and salt.  Add boiling water.  Mix thoroughly.
  2. Dip hands in cold water, dough will be very hot.  Form dough into ball and flatten to 4" circle.
  3. Cook in a 4-quart kettle, with a mild boil for 30 minutes.  For larger loaves, cook 45 minutes.

 

Olive Oil Pound Cake

Ingredients

  • ¾ cup Iroquois White Corn Flour
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • Zest of 1 lemon 
  • ¾ cup of olive oil
  • 3 eggs
  • ¾ cup granulated sugar
  • ¼ cup milk
  • 1 teaspoon vanilla

Directions

  1. Mix corn flour, all-purpose flour, baking soda and salt with whisk. Add lemon zest, mix well and set aside.
  2. In a separate bowl mix remaining ingredients and beat together for 4 minutes. Add dry ingredients slowly while beating on low.
  3. Brush sides of the pan with a little olive oil before pouring batter into the pan.
  4. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Cool on a rack and turn upside down onto a plate (place plate on top of baking pan and flip over).

Variation: For pineapple or apricot upside down cake:

Additional Ingredients

  • ¼ cup olive oil
  • ⅔ cup brown sugar
  • Fruit such as pineapple, cherries, apricots, or berries

Directions

  1. Cook together olive oil and brown sugar until it just bubbles. Pour into bottom of baking pan.
  2. Add fruit on top of sugar mixture. Pour cake batter over fruit and bake.

 

Lemon Iroquois White Corn Flour Cake (Gluten Free)

Ingredients

  • ½ cup milk
  • Grated zest and juice of 1 lemon
  • 1 ½ cups raw almonds, chopped
  • 1 cup natural cane sugar
  • 1 cup Iroquois white corn flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • ¾ cup extra-virgin olive oil, plus more for pan
  • 3 large eggs
  • 1 teaspoon pure almond extract
  • Confectioners’ sugar for dusting

Directions

  1. Preheat oven to 325 degrees.  Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes.  Pulse almonds, cane sugar, and zest in a food processor until finely ground.  Transfer mixture to a large bowl; stir in corn flour, baking powder, baking soda, and salt.  Whisk oil, eggs and extract into milk mixture; stir into corn flour mixture.
  2. Line a 9 –inch spring form pan with parchment & oil.  Pour batter into pan.  Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes.  Let cool completely in pan on a wire rack.  Dust with confectioners’ sugar just before serving. Adapted from recipe in Martha Stewart Living May, 2015 issue

 

Olive Oil and Fire Roasted Corn Cake with Rhubarb Compote

This recipe was developed by Pamela Graham, pastry chef at the Holloway House Restaurant in Bloomfield, N.Y.  It was designed to showcase the delicious possibilities of cooking with the Ganondagan White Corn Project's Fire Roasted White Corn Flour. It is simple, yet satisfying and is a recipe that can easily be produced by home cooks and even children.  It can be served with any seasonal fruit, warm with maple syrup at breakfast, or alone, as a rustic yet sweet ending to any meal.

Ingredients

  • 1 ¼ cups flour
  • ½ cup Roasted Corn Flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • zest of one orange or one lemon
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup of sugar
  • ½ cup dry white wine (apple juice, O.J., or cider can be substituted)
  • 1/3 cup sugar
  • 1 ½ qts. fresh rhubarb cut in 1" pieces
  • 1 cup frozen strawberries with their juice or 1 ½ cups fresh cut in half
  • 1 ½ cups sugar
  • ½ teaspoon of vanilla  
  • juice of ½ a lemon

Directions

  1. For the cake:  oil an 8" round pan and line the bottom with parchment and oil the parchment. In one bowl stir together flours, baking powder, salt, and zest of orange or lemon. In a separate bowl whisk vegetable oil, eggs, 1 cup sugar, and dry white wine or juice. Add the wet to the dry and stir until just mixed, turn into prepared pan and sprinkle the top of the cake evenly with 1/3 cup sugar.  Bake at 350 for 30-40 minutes or until the cake is golden and a tester tests clean. Cool on rack for 15 minutes. Remove from pan and remove parchment.  Move to serving plate.
  2. For the compote:  Place in saucepan fresh rhubarb, strawberries, 1 ½ cups sugar, vanilla and lemon juice.  Cook until the rhubarb if soft and thickening but not mush! If it not thick enough for your taste you may thicken with a few drops of cornstarch mixed with water.
  3. To serve: Place wedges of cake on serving plates or bowls and top with the compote, garnish with whipped cream or ice cream.  Best served slightly warm.

 

Roasted Pork and White Corn Tamales

Ingredients

  • 2 cups of mixed Iroquois White Corn Flour and Iroquois Roasted White Corn Flour (equal portions)
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander 
  • ¼ cup shortening
  • ½ cup + chicken or vegetable broth
  • ½ lb. roasted shredded pork
  • 1 can (4 oz.) green chilies, chopped
  • ½ onion, diced
  • 1 cup sharp cheddar cheese, shredded
  • 14 corn husks soaked for 2+ hours in cold water
  • Optional: sour cream, hot sauce

Directions

  1. Mix dry ingredients with mixer, add shortening then liquid until play-dough like consistency.
  2. Combine pork, chilies, onion, and cheese in a separate bowl.
  3. Spread about ¼ cup of dough onto damp husk and spread evenly with fingers or rubber spatula, dip in water to help spreading. Spread evenly about ¼ inch thick, leaving top flat part and pointy part of husk empty about 1-2 inches from the top.  Put pork filling in center of masa.
  4. Roll and tie pointy bottom side folded up, then steam (use a steamer that sits well above the water and has a tight lid) with open flat end of husk standing end up for about 2 hours.  
  5. Add hot water to the pot every 20 minutes to prevent pot from going dry.
  6. Remove tamales with tongs, serve hot with sour cream and hot sauces on the side.

 

White Corn Quiche Crust

Ingredients

  • 1 cup all-purpose flour
  • ½ cup Iroquois White Corn Flour
  • 3 teaspoons granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 large egg, slightly beaten

Directions

  1. Mix dry ingredients together thoroughly.
  2. Add butter until dough clumps together.
  3. Mix in egg and refrigerate for 20 minutes.
  4. Press dough into a pie or tart pan.
  5. Bake in an oven preheated to 375 degrees until golden brown.
  6. Makes one quiche crust. Submitted by Chef Julie Samson.

 

White Corn Pizza Dough

Ingredients

  • 1 ½ cups Iroquois White Corn Flour
  • 1 ½ cups gluten-free whole grain pizza crust mix
  • 1 ½ cups warm water
  • 1 package yeast
  • 2 teaspoons olive oil
  • 2 eggs

Directions

  1. Grind Iroquois White Corn Flour four times in a coffee grinder at an espresso setting.
  2. Mix warm water and yeast.
  3. Add olive oil and eggs to water-yeast mixture.
  4. Add corn flour and pizza crust mix to mixture. Mix at medium speed. Split dough in half and make two balls.
  5. Wrap dough in plastic and let sit for 20 minutes.
  6. Put pizza dough on a greased pizza pan. Using wet hands, spread dough on the pan. Cook for 7-9 minutes without toppings.
  7. Remove from the oven, add toppings, and bake for an additional 15-18 minutes.
  8. Yields two 12” pizzas. Submitted by Chef Julie Samson

 

White Corn Cherry Muffins

Ingredients

  • 3 eggs
  • 3 tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • 6 oz. (12 tablespoons) unsalted butter, melted
  • ¼ cup plus 2 tablespoons vegetable oil
  • 3 cups buttermilk
  • 3 ⅓ cups all-purpose flour
  • 3 cups Iroquois White Corn Flour
  • 4 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ cup sugar
  • 1 teaspoon salt
  • 8 oz. (about 2 cups) chopped dried cherries

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk the eggs, lemon zest, lemon juice, butter, oil, and buttermilk.
  3. In a separate bowl, whisk the flour, corn flour, baking powder, baking soda, sugar, and salt.
  4. Slowly pour the dry ingredients into the wet and stir until just mixed.
  5. Gently fold in the cherries.
  6. Grease and flour a muffin tin or line it with muffin papers, preferably foil.
  7. Scoop about ½ cup batter into each tin so that the curve of the batter is even with the rim of the cup. Refrigerate any extra batter in an airtight container for up to a week.
  8. Bake in the middle of the oven until firm to the touch, 30 to 35 minutes.
  9. Remove the muffins from the tin when they’re cool enough to handle.
  10. Medium-grain white corn flour gives these muffins a rustic texture. For a finer texture, grind half of the white corn flour (use a coffee grinder) and mix with the other half of the white corn flour. Yields about 20 medium muffins. Recipe from Fine Cooking Magazine.

 

John Mohawk’s Corn Bread Unlimited

Ingredients

  • 2 cups boiling water 
  • 2 cups Iroquois White Corn Flour

Directions

  1. Preheat 325 degrees. Prepare an oiled baking baking dish. Suggested is a 6” spring form pan since it produces a loaf that is a fair approximation of traditional bread.
  2. Put water in a medium bowl. Stir in corn flour until water is absorbed. Add small amounts of water as needed until dough can be worked. Be sure to use tools to mix since the dough is very hot!
  3. Pour batter into the baking dish. Add other ingredients as desired.
  4. Splash a little cold water at the end on top of the loaf. Just enough water to help smooth the top.
  5. Cover the pan with foil and bake for 1 hour. Remove from oven and allow to cool. Place in the refrigerator until completely chilled. Remove from pan and slice. It can be steamed, grilled, or even microwaved. This dish responds well to sauces.

Optional Add-in Ingredients May Include: 

Sweet

  • Cinnamon or nutmeg
  • Dried fruit: raisins, blueberries, cranberries
  • Nuts: almonds, toasted pecans
  • Maple syrup or honey
  • Maple yogurt

Savory

  • Toasted pine nuts
  • Roasted garlic
  • Carmelized onions
  • Scallions
  • Sharp cheddar cheese

 

Iroquois Corn Granola Bars

Ingredients

  • ½ cup of Iroquois White Corn Flour
  • ½ cup of Iroquois Roasted White Corn Flour
  • ½ cup almonds (or other nut), chopped
  • 1 tablespoon goji berries (or other dried berry)
  • 1 teaspoon chia seed
  • 1 cup rolled oats, gluten free
  • 2 tablespoons maple syrup
  • 3 teaspoon honey or agave nectar (if making gluten free version)
  • 1 tablespoon peanut butter (regular or gluten free)
  • ½ cup of chocolate chips (optional)
  • 1 tablespoon xanthum gum

Directions

  1. Preheat oven to 350 degrees.
  2. Mix first six ingredients in a medium bowl. Add remaining ingredients.
  3. With hands mix all ingredients together until well blended (dry ingredients are sticky).
  4. Pour into a 9”x9” greased baking pan.
  5. Press down hard until granola stops moving around.
  6. Bake for 10-15 minutes or until lightly golden brown. Recipe by Chef Julie Samson.


Four Direction Cookie

Ingredients

  • 1 cup Iroquois White Corn Flour
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup peanut butter
  • ½ cup butter
  • 2 eggs (or ½ cup egg substitute)
  • ½ cup coconut
  • ½ cup semi-sweet chocolate chips
  • Dash of vanilla extract

Directions

  1. Preheat oven to 350 degrees.
  2. Whisk dry ingredients in medium bowl: white corn flour, flour, sugar, brown sugar, baking soda, and baking powder. Set aside.
  3. Melt peanut butter and butter on low heat in saucepan, stirring until completely melted.
  4. Add the peanut butter-butter to dry ingredients, stir until moist. Stir in eggs and vanilla.
  5. Drop by rounded teaspoon onto cookie sheet (greased or parchment).
  6. Place 4 chocolate chip on each cookie and sprinkle with coconut.
  7. Bake for 13-15 minutes until lightly golden brown.
  8. To keep cookies moist for several days, place a piece of bread in container with cookies.

 
 
Corn Cutout Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1 cup Iroquois White Corn Flour
  • ½ teaspoon of kosher salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour, corn flour, and salt.
  3. In a large bowl and using an electric mixer, mix butter and sugar until smooth. Mix in egg and vanilla. With mixer on low, gradually add flour mixture.
  4. Roll dough into a ball, wrap with plastic wrap, and refrigerate for at least one hour. For quick and easy round cookies, roll dough into a log 1 ½” in diameter instead of a ball before refrigerating.
  5. Slice log into ¼ - ½” thick slices. Otherwise, flour surface and rolling pin and roll dough to ¼ - ½” thick. Cut out cookies into shapes.
  6. Bake 15-20 minutes or until golden brown at edges. Transfer to cooling racks. When cool, decorate if desired. Makes about 2-3 dozen cookies, depending on size.
  7. Planning ahead? Cookie dough can be made ahead if wrapped tightly in plastic wrap
  8. and refrigerated for up to three days or frozen up to one month.

 

Corn Mush

Ingredients

  • 1 cup water
  • ¾ cup Iroquois Roasted White Corn Flour or Iroquois White Corn Flour

Directions

  1. In a small saucepan bring water to boil. Shut the stove off and add the corn flour. Stir until all is mixed. Turn the heat back on low and simmer for a minimum of 5 minutes.
  2. Serve with chopped walnuts, fresh or dried blueberries (or other berries), and a little bit of real maple syrup.
  3. Makes 1 serving. If you like the mush thicker, add a little more corn flour.

 

Email: whitecornproject@gmail.com
Phone: 585-742-1690
Mailing Address: P.O. Box 113, Victor, NY 14564
Physical Address: 7191 County Road 41, Victor, NY 14564