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Pearl Milling Company Buttermilk Corn Meal Mix
Pearl Milling Company Buttermilk Corn Meal Mix
5 lb
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About
Details
Flour, salt & baking powder already blended in.
• Makes great cornbread.
• Good Taste.
Ingredients
Enriched Bolted White Corn Meal (bolted White Corn Meal, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Enriched Bleached Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Leavening (monocalcium Phosphate, Baking Soda), Dried Buttermilk.
Directions
Corn Bread: 3 tablespoons vegetable shortening, oil or drippings; 2 cups Aunt Jemima Self-Rising White Buttermilk Corn Meal Mix; 1 to 2 tablespoons sugar (optional); 1-1/2 cups milk; 1 egg, beaten. Heat oven to 425 degrees F. Heat vegetable shortening in 10-inch oven-proof skillet or 8 or 9-inch square baking pan in oven 3 minutes; tilt skillet to coat bottom evenly. Combine dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. 9 to 10 servings. Variations: Muffins or Corn Sticks: Pour batter into 12 greased or paper-lined medium muffin cups or 21 hot well-greased corn stick pans. Bake 15 to 20 minutes or until golden brown. Cracklin' Corn Bread: Stir 1/2 cup cracklins or cooked, crumbled bacon into batter. Mexican Corn Bread: Stir one 8-ounce can whole kernel corn, drained, and one 4-ounce can chopped green chilies, drained, into batter. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from oven; top with 1/2 cup (2 ounces) shredded cheddar or Monterey Jack cheese.
Warnings
Contains milk and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 80
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 430mg18%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 2g
Details
Flour, salt & baking powder already blended in.
• Makes great cornbread.
• Good Taste.
Ingredients
Enriched Bolted White Corn Meal (bolted White Corn Meal, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Enriched Bleached Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Leavening (monocalcium Phosphate, Baking Soda), Dried Buttermilk.
Directions
Corn Bread: 3 tablespoons vegetable shortening, oil or drippings; 2 cups Aunt Jemima Self-Rising White Buttermilk Corn Meal Mix; 1 to 2 tablespoons sugar (optional); 1-1/2 cups milk; 1 egg, beaten. Heat oven to 425 degrees F. Heat vegetable shortening in 10-inch oven-proof skillet or 8 or 9-inch square baking pan in oven 3 minutes; tilt skillet to coat bottom evenly. Combine dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. 9 to 10 servings. Variations: Muffins or Corn Sticks: Pour batter into 12 greased or paper-lined medium muffin cups or 21 hot well-greased corn stick pans. Bake 15 to 20 minutes or until golden brown. Cracklin' Corn Bread: Stir 1/2 cup cracklins or cooked, crumbled bacon into batter. Mexican Corn Bread: Stir one 8-ounce can whole kernel corn, drained, and one 4-ounce can chopped green chilies, drained, into batter. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from oven; top with 1/2 cup (2 ounces) shredded cheddar or Monterey Jack cheese.
Warnings
Contains milk and wheat ingredients.
Common questions
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