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Abbitt's Corn Meal, White, Medium Ground
Abbitt's Corn Meal, White, Medium Ground
2 lb
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About
Details
Made from selected white corn. Over 100 yrs proves cornmeal products. Got to be NC products. North Carolina member corn Millers association. Another MOSS product always ask for Abbitt's. Sifted. Stoneground. Abbitt's mill williamston, NC.
Ingredients
Enriched Cornmeal (Cornmeal, Thiamine, Niacin, Riboflavin, and Folic Acid).
Directions
Corn Meal Muffins and Corn Sticks: 2-1/4 cups Abbitt's plain white com meal. 2 Eggs. 2 cups buttermilk. 3 tablespoons melted shortening. 1-1/2 teaspoons sifted baking powder. 1-1/2teaspoons salt. 1 teaspoon baking soda. Beat eggs together, add buttermilk, shortening and salt. Add Abbitt's Corn Meal and stir until smooth. Dissolve baking soda in one tablespoon cold water and add to mixture. Add sifted baking powder, mix thoroughly and pour into hot, well greased muffin pans. Bake for 15 to 20 minutes in 450 degree oven. Hush Puppies: 2 cups com meal. 1/4 cup self-rising flour. 1/2 teaspoon soda. 1 teaspoon baking powder. 3 tablespoons chopped onion (optional). 1 teaspoon salt. 1/2 cup sugar. 1 beaten egg. 1 cup buttermilk. Preheat oil to 350 degrees. Mix all dry ingredients together. Add onion, then buttermilk and last the beaten egg. Mix thoroughly. Drop by the spoonful into the pan or kettle with at least 4 to 5 inches deep of oil. Fry to a golden brown. Hushpuppy will float when done. Do not overcook. Spoon Bread: 1-1/2 cups boiling water. 1 cup corn meal. 1 egg. 1/2 cup milk (optional). 1 cup buttermilk. 1 teaspoon baking soda. 3/4 teaspoon salt. Pour boiling water over corn meal and let cool. Beat in egg, buttermilk, soda and salt. Pour batter into hot greased, 7-inch baking dish. Bake at 400 degrees for 35 to 40 minutes. Add a few tablespoons milk from time to time if your wish to keep bread soft, using in all 1/2 cup milk. This will call for longer baking, about 45 minutes.
To open, twist top and lift the wire ring off.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 1.5g2%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 5mg0%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 2g
Details
Made from selected white corn. Over 100 yrs proves cornmeal products. Got to be NC products. North Carolina member corn Millers association. Another MOSS product always ask for Abbitt's. Sifted. Stoneground. Abbitt's mill williamston, NC.
Ingredients
Enriched Cornmeal (Cornmeal, Thiamine, Niacin, Riboflavin, and Folic Acid).
Directions
Corn Meal Muffins and Corn Sticks: 2-1/4 cups Abbitt's plain white com meal. 2 Eggs. 2 cups buttermilk. 3 tablespoons melted shortening. 1-1/2 teaspoons sifted baking powder. 1-1/2teaspoons salt. 1 teaspoon baking soda. Beat eggs together, add buttermilk, shortening and salt. Add Abbitt's Corn Meal and stir until smooth. Dissolve baking soda in one tablespoon cold water and add to mixture. Add sifted baking powder, mix thoroughly and pour into hot, well greased muffin pans. Bake for 15 to 20 minutes in 450 degree oven. Hush Puppies: 2 cups com meal. 1/4 cup self-rising flour. 1/2 teaspoon soda. 1 teaspoon baking powder. 3 tablespoons chopped onion (optional). 1 teaspoon salt. 1/2 cup sugar. 1 beaten egg. 1 cup buttermilk. Preheat oil to 350 degrees. Mix all dry ingredients together. Add onion, then buttermilk and last the beaten egg. Mix thoroughly. Drop by the spoonful into the pan or kettle with at least 4 to 5 inches deep of oil. Fry to a golden brown. Hushpuppy will float when done. Do not overcook. Spoon Bread: 1-1/2 cups boiling water. 1 cup corn meal. 1 egg. 1/2 cup milk (optional). 1 cup buttermilk. 1 teaspoon baking soda. 3/4 teaspoon salt. Pour boiling water over corn meal and let cool. Beat in egg, buttermilk, soda and salt. Pour batter into hot greased, 7-inch baking dish. Bake at 400 degrees for 35 to 40 minutes. Add a few tablespoons milk from time to time if your wish to keep bread soft, using in all 1/2 cup milk. This will call for longer baking, about 45 minutes.
To open, twist top and lift the wire ring off.
Common questions
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