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Arnett's Corn Meal, Self Rising, Sifted White, Stone Ground
Arnett's Corn Meal, Self Rising, Sifted White, Stone Ground
24 oz
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About
Details
100% whole grain.
• Whole Grain
Ingredients
100% Whole Kernel White Corn Meal Enriched With Vitamins. (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid) Iron, Salt And Leavening (sodium Bicarbonate, Monocalcium Phosphate).
Directions
Famous southern recipes. Corn bread or muffins: 1 Cup self-rising corn meal, 1/2 cup self-rising flour, 2 eggs, 1 cup milk, 4 tablespoons shortening, 1 tablespoon sugar. Sift dry ingredients together. Combine egg. milk and shortening and add to dry mixture, stirring only enough to mix completely. Pour mixture into well greased hot bread stick pan, or muffin tins. Bake in hot oven (425 degrees) 20 minutes. Corn meal cakes: 1 cup self-rising corn meal, 1 egg, 1-1/2 cups buttermilk, 1 tablespoon shortening, 1/2 teaspoon soda, 1/4 cup self-rising flour, 2 teaspoons sugar. Sift dry ingredients together. Add well beaten egg and butter milk for a batter of the consistency of cream. Bake on well greased griddle, turning cakes when batter begins to bubble. Serve hot with butter or syrup. Spoon bread: 1 cup self-rising corn meal, 3 eggs, 2 cups milk, 3 tablespoons shortening, 1 tablespoon sugar, 1 cup water. Scald milk and pour over meal. Add cold water. Add sugar and shortening and beaten egg olks. Fold in stiffly beaten egg whites just before baking. Pour into a well greased hot baking dish (about 1 quart). Bake 40 minutes in a hot oven (400 degrees). Corn pones: 1 cup self-rising corn meal, 2 tablespoons melted shortening, 1/2 cup cold milk or water. Mix self-rising corn meal, milk and shortening thoroughly to a consistency that can be shaped into pones with the hands. Drop on a well greased hot pan. Bake in a hot oven (425 degrees) about 25 minutes until brown. Serve hot. (Note: An egg may be added if desired.)
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 22g8%
- Dietary Fiber 3g11%
- Sugars 1g
- Protein 2g
Details
100% whole grain.
• Whole Grain
Ingredients
100% Whole Kernel White Corn Meal Enriched With Vitamins. (niacin, Thiamine Mononitrate, Riboflavin, Folic Acid) Iron, Salt And Leavening (sodium Bicarbonate, Monocalcium Phosphate).
Directions
Famous southern recipes. Corn bread or muffins: 1 Cup self-rising corn meal, 1/2 cup self-rising flour, 2 eggs, 1 cup milk, 4 tablespoons shortening, 1 tablespoon sugar. Sift dry ingredients together. Combine egg. milk and shortening and add to dry mixture, stirring only enough to mix completely. Pour mixture into well greased hot bread stick pan, or muffin tins. Bake in hot oven (425 degrees) 20 minutes. Corn meal cakes: 1 cup self-rising corn meal, 1 egg, 1-1/2 cups buttermilk, 1 tablespoon shortening, 1/2 teaspoon soda, 1/4 cup self-rising flour, 2 teaspoons sugar. Sift dry ingredients together. Add well beaten egg and butter milk for a batter of the consistency of cream. Bake on well greased griddle, turning cakes when batter begins to bubble. Serve hot with butter or syrup. Spoon bread: 1 cup self-rising corn meal, 3 eggs, 2 cups milk, 3 tablespoons shortening, 1 tablespoon sugar, 1 cup water. Scald milk and pour over meal. Add cold water. Add sugar and shortening and beaten egg olks. Fold in stiffly beaten egg whites just before baking. Pour into a well greased hot baking dish (about 1 quart). Bake 40 minutes in a hot oven (400 degrees). Corn pones: 1 cup self-rising corn meal, 2 tablespoons melted shortening, 1/2 cup cold milk or water. Mix self-rising corn meal, milk and shortening thoroughly to a consistency that can be shaped into pones with the hands. Drop on a well greased hot pan. Bake in a hot oven (425 degrees) about 25 minutes until brown. Serve hot. (Note: An egg may be added if desired.)
Common questions
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