Cornbread with Maple Yogurt

Ingredients

• 1 cup Iroquois Roasted White Corn Flour
• 1 cup all-purpose flour
• 1 stick of butter
• ½ cup sugar 
• 2 eggs or egg substitute
• 1 tablespoons baking powder
• ¼ teaspoon salt 
• ½ cup vanilla maple yogurt* 
• ½ cup milk

Directions

1. Preheat the oven to 400 degrees F. Grease pan.
2. In a large mixing bowl, cream the butter and sugar and add the eggs. Stir well.
3. Add the corn flour, all-purpose flour, baking powder and salt to the creamed butter.
4. Stir in the milk and yogurt. Pour batter into pan and bake for 15 minutes or until beautifully brown.
5. * You can substitute plain yogurt plus 1 teaspoon maple extract.

Spicy Black Bean & Corn Burger (Vegan, Gluten-free)

Ingredients

• 1 (15 ounce) can black beans, drained
• ¾ cup Hulled White Corn, cooked
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 tsp oregano
• ½ red bell pepper, diced
• 1 cup oats (Gluten free)
• 4 tsp chili powder
• 1 tbsp fresh Cilantro, minced
• ½ tsp Cumin
• ½ tsp Salt
• ½ cup Roasted White Corn Flour
• 2 tbsp olive oil

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
2. Mash black beans and white corn in a large bowl. Stir sautéed vegetable mixture, oats, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with Roasted White Corn flour. Let sit for 10 minutes before cooking.
3. Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side. Serves 4. *recipe adapted from http://allrecipes.com/recipe/spicy-black-bean-and-corn-burgers/

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.

Gougeres

Ingredients

• ½ cup Iroquois White Corn Flour
• 1 cup (8 oz.) water
• 8 tablespoons (4 oz.) unsalted butter, cut into pieces
• ½ teaspoon salt
• ½ teaspoon dry mustard powder
• ½ cup all-purpose flour
• 4 large eggs, lightly beaten
• 1 ½ cups grated gruyere cheese

Directions

1. Combine water, butter, salt and mustard in a 2-4 quart saucepan and bring to rolling boil.
2. Once the butter has melted, remove pan from heat and add the flour all at once.  Stir vigorously until the mixture comes together and resembles mashed potatoes.
3. Return the pan to medium low heat and stir for 3 to 5 minutes until it glistens and is thick enough to hold a spoon upright.
4. Transfer the dough to a bowl and with a stand mixer, hand mixer or a stiff spatula, beat the dough on medium low speed until it stops steaming and is just warm to the touch.
5. Continue beating and add the eggs in four additions.  Wait for each to be absorbed and the dough to smooth out before adding the next egg.  The dough should come together in a smooth batter.
6. Beat in the cheese.
7. Heat the oven to 450 degrees.  Scoop rounded tablespoons of dough onto sheet pans lined with parchment paper at least one inch apart.
8. Bake Gougeres for 5 minutes, and then turn heat to 350 degrees and bake for another 20-25 minutes, rotating the pan halfway during baking.
9. Transfer the deep golden-brown Gougeres to a cooling rack.
10. Leftovers can be refrigerated and re-crisped in a warm oven.

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.

Pepper Jelly Cornmeal Cups

Ingredients

• 1 cup Iroquois Roasted White Corn Flour
• ½ cup butter 
• 1 small container (6 oz.) of Greek yogurt
• ½ cup packed brown sugar
• ½ teaspoon baking powder
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 cup spelt flour
• 1 cup whole wheat flour
• ¼ cup red or green jalapeno jelly

Directions

1. Preheat oven to 350 degrees F. 
2. In a large bowl, beat butter with an electric mixer on high speed for 30 seconds.
3. Add brown sugar and baking powder and beat until combined, scraping sides of the bowl often.
4. Beat in egg yolks and vanilla until combined.
5. Beat in corn flour.  Beat in as much of the flour using a mixer, then use a wooden spoon when the dough gets stiff.
6. Shape the dough into ¾" balls. Place one inch apart on an ungreased cookie sheet.  Lightly press the tip of your thumb in the center of each ball of dough.  Fill the center with about 1/8 teaspoon of Jalapeno jelly.
7. Bake in preheated oven about 10 Minutes or until bottoms are lightly browned.  Cool on cookie sheet for one minute.  
8. Transfer cookies to a wire rack. Let cool.

Zucchini Cookies with Roasted White Corn Flour

Ingredients

• ¾ cups all-purpose flour
• ¾ cups Iroquois Roasted White Corn Flour
• 1 cup sugar
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¾ teaspoon cinnamon
• ¾ cup shortening
• 1 egg
• 1 cup zucchini, shredded
• 1 ¼ cups quick oats

Directions

1. Preheat oven to 400 degrees F.
2. Combine flour, corn flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large bowl. Stir to combine ingredients well. Cut in shortening. Beat in egg until well combines. Add zucchini and oats. Beat until evenly mixed in.
3. Spoon drops of cookie dough onto greased cookie sheet.
4. Bake for about 10 minutes. Let cool.

Frosting

• ½ cup butter, softened
• 2 tablespoons juice from fresh lemon (more if needed to make frosting creamier)
• 3 - 4 cups powdered sugar
• 3 tablespoons milk

1. Cream butter in a medium bowl. Add remaining ingredients and beat until smooth.
2. Add more milk and/or powdered sugar until desired consistency is reached.
3. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

Gluten Free Pumpkin Cornbread

Ingredients

• 1 cup Iroquois Roasted White Corn Flour *
• 1 ⅓ cups brown rice flour *
• 1 cup tapioca starch/flour *
• 1 cup light brown sugar
• 1 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 can (15 oz.) pumpkin puree or 2 cups cooked fresh pumpkin puree
• 3 eggs or egg substitute
• ⅓ cup light flavored olive oil
• ¾ cup semi-sweet chocolate chips, divided

Directions

1. Preheat the oven to 350 degrees. Grease muffin tins, loaf pans, or line with paper liners. Stir together the flours, sugar, spice, baking soda, and salt. Add the pumpkin and mix until smooth. Stir in the eggs and oil and mix again until combined. Stir in ½ cup chocolate chips.
2. Pour the batter into loaf pans or scoop into muffin cups (about ⅔ full). Scatter the remaining chocolate chips over the top of the muffins or loaves. Bake 16 - 18 minutes, until toothpick inserted comes out mostly clean. Let the bread cool completely and store in an airtight for a few days or freeze for up to three months.
3.  Yield: 18 muffins or one full-size loaf pan

* If you are not in need of a gluten-free recipe, simply substitute a total of 3 cups all-purpose flour for the items marked with an asterisk.

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.

Granola Nuggets

Ingredients

• 3 bananas (ripe), mashed
• ⅓ cup apple sauce
• 1 ½ cup rolled oats
• ¼ cup blueberry yogurt
• ½ cup blueberry craisins
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ cup Iroquois Roasted White Corn Flour

Directions

1. Mix all ingredients together in one bowl and pour into a greased pan. Bake at 350 degrees for 15-20 minutes.
2. Yields 12 muffins or 24 mini muffins. This recipe features no additional sugar!

Roasted Cornmeal Pancakes

Ingredients

• 3 cups Iroquois Roasted White Corn Flour
• 2 cups all-purpose flour
• 8 teaspoons baking powder
• 5 cups low-fat buttermilk
• 4 eggs (or 2 cups egg substitute)
• ½ teaspoon salt
• 8 tablespoons canola oil

Directions

1. In a large bowl stir together flour, corn flour, baking powder, and salt.
2. In a separate large bowl whisk together the buttermilk, eggs, and oil.
3. Make a well in the center of the flour mixture. Pour buttermilk mixture into the well. Stir until well mixed.
4. Lightly coat a non-stick griddle with nonstick cooking spray. Preheat over medium heat. For each pancake, pour a ½ cup onto the griddle. Cook about 4 minutes or until bubbles begin to appear on the top of the pancakes. Using a spatula turn pancakes over and cook 1 to 2 minutes more.
5. For sweet pancakes: Add blueberries, bananas, diced peaches, etc.
6. For savory (great for lunch or dinner): Sauté 1 cup chopped scallions, 1 cup chopped sweet peppers, and 4 tablespoons chopped parsley in canola oil. Add mixture to batter.
7. Makes 24 pancakes (4-5” diameter)

Cornmeal Cookies

Ingredients

• 1 ½ cups all-purpose flour, plus more for shaping
• ½ cup Iroquois Roasted White Corn Flour
• ½ teaspoon of salt
• ¾ 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, salt, and cardamom (if used). Set aside.
3. In a large bowl and using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla (or lemon zest) and beat until smooth. With mixer on low, gradually add flour mixture, mixing until just combined.
4. Drop dough by heaping tablespoons, about 2 inches apart from each other onto two large baking sheets. Flatten with slightly floured fingertips.
5. Bake until edges are golden, 14-16 minutes, rotating the sheets halfway through.
6. Transfer cookies immediately to a wire rack and let cool completely. Makes about 3 dozen cookies.
7.  * For a different flavor instead of vanilla, substitute lemon zest and a ½ teaspoon ground cardamom for the vanilla.

 
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