Pungo Creek Mills - Product and Recipes
Pungo Creek Mills - Heirloom Indian Cornmeal
Pungo Creek Corn Meal Cakes

1 large egg
1 T. oil
2 T.  Sugar or Splenda
Pinch of Salt
1 1/2 Cup of Cornmeal

Wisk well, add 1 1/2 Cups of milk and 2 Tsp. Baking Powder.

Mix well and fry on hot greased skillet, browning on both sides like a pancake.  Delicious with jam, syrup or molasses!



Pungo Creek Sunshine

1 Cup of Milk
1 Cup Water
1/4 Tsp. Salt
1/4  Cup Sugar or Splenda
1/4 Cup Butter

1 Cup Pungo Creek Indian Cornmeal or Pungo Creek's Finest White Cornmeal
1 Tsp. Vanilla

Combine in a sauce pan the first 5 ingredients.  Heat and whisk as butter melts, then slowly add cornmeal and vanilla.   Cook on low heat whisking until thickens.   Add more milk if thinner cereal is desired.   Add fresh or frozen blueberries, raisins or other favorite fruits for special treat! 





Pungo Creek's Finest White Cornmeal Spoon Bread

1 Cup Cornmeal
1/2 Stick butter/margarine
3 Tbs. Sugar
1/2 tsp. Salt 
1 1/2 Cup boiling water
3/4 Cup milk
2 Eggs

Mix cornmeal, salt, and sugar in a bowl.  Boil water & butter in a saucepan - pour over cornmeal mixture.  Stir until all lumps are gone.  Beat eggs & milk - stir into cornmeal mixture.  Pour into greased 8" x 8" pan.  Bake at 400 degrees for 30 minutes or until toothpick comes out clean.  Serve with butter and your favorite jam!    Double recipe for a 9" x 13" pan.2