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Martha White Self Rising Corn Meal Mix with Hot Rize
Martha White Self Rising Corn Meal Mix with Hot Rize
5 lbPopular item
About
Details
Get cookin’ with the number one cornmeal brand in the US with Martha White Self Rising Corn Meal Mix with Hot Rize. This enriched white corn meal mix with Hot Rize is made from dried ground corn for a texture that is perfect for baking and cooking. Cornmeal is the quintessential southern ingredient and is used in a wide variety of recipes from entrees and side dishes to baked goods and desserts. Martha White Cornmeal is just right for your next batch of homemade cornbread, corn muffins and cornbread dressing or used as breading for a fish fry and fried green tomatoes. Enjoy for breakfast by mixing into pancakes or cornmeal waffles. This 5 lb bag of Martha White Self Rising Corn Meal Mix with Hot Rize is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.
Ingredients
Enriched Bolted White Corn Meal And Enriched Flour And Enriched Degerminated White Corn Meal (bolted White Corn Meal, Wheat Flour, Degerminated White Corn Meal, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Salt.
Directions
Easy Southern Cornbread: 1 teaspoon vegetable shortening or vegetable oil. 1 large egg. 1-1/2 cups buttermilk. 1/4 cup vegetable oil. 2 cups Martha White Self-Rising Enriched White Corn Meal Mix. Heat oven to 450 degrees F. Spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place in oven to heat for about 5 minutes. Whisk egg in medium bowl. Stir in buttermilk, oil and corn meal mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet. Bake 20 to 25 minutes or until golden brown. Makes 8 to 10 servings. Hush Puppies: Vegetable oil, for frying. 1 large egg. 1 cup buttermilk or milk. 2 cups Martha White self-rising enriched white corn meal mix. 2 tablespoons Martha White self-rising flour. 2 tablespoons finely grated onion. Heat 2 inches oil in deep fryer or heavy saucepan to 375 degrees F over medium heat. Whisk egg in medium bowl. Stir in buttermilk, corn meal mix, flour and onion until smooth. Let stand 5 minutes. Drop batter by tablespoonfuls into hot oil. Fry 1-1/2 to 2 minutes or until golden brown, turning several times. Drain on paper towels. Serve warm. Makes 30 hush puppies Sausage and Black-Eye Peas Cornbread Skillet: 1 pound fully-cooked smoked sausage, cut into 1/4-inch thick slices. 1/2 cup chopped onion. 1/2 teaspoon minced garlic. 2 (15 oz.) cans black-eyed peas, drained. 1 (14.5 oz.) can chicken broth. 1 (10 oz.) package frozen chopped collard greens, thawed and squeezed dry. 1/2 teaspoon hot pepper sauce. 1 large egg. 1 cup Martha White Self-Rising Enriched White Corn Meal Mix. 3/4 cup buttermilk. 1/4 cup vegetable oil. 2 teaspoons sugar. 1 cup shredded Cheddar cheese. Heat oven to 400 degrees F. Cook sausage and onion in 12-inch ovenproof skillet over medium-high heat until sausage is browned and onion is tender, stirring occasionally. Stir in garlic, cook 30 seconds. Stir in peas, broth, greens and hot pepper sauce. Bring to a boil. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Whisk egg in large bowl. Stir in corn meal mix, buttermilk, oil and sugar until smooth. Stir in cheese. Pour over sausage mixture in skillet. Bake 25 to 30 minutes or until golden brown. Makes 6 to 8 servings.
Warnings
Contains wheat ingredients. May contain milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Sodium 470mg20%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g7%
- Sugars 0g
- Protein 2g
Details
Get cookin’ with the number one cornmeal brand in the US with Martha White Self Rising Corn Meal Mix with Hot Rize. This enriched white corn meal mix with Hot Rize is made from dried ground corn for a texture that is perfect for baking and cooking. Cornmeal is the quintessential southern ingredient and is used in a wide variety of recipes from entrees and side dishes to baked goods and desserts. Martha White Cornmeal is just right for your next batch of homemade cornbread, corn muffins and cornbread dressing or used as breading for a fish fry and fried green tomatoes. Enjoy for breakfast by mixing into pancakes or cornmeal waffles. This 5 lb bag of Martha White Self Rising Corn Meal Mix with Hot Rize is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.
Ingredients
Enriched Bolted White Corn Meal And Enriched Flour And Enriched Degerminated White Corn Meal (bolted White Corn Meal, Wheat Flour, Degerminated White Corn Meal, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Salt.
Directions
Easy Southern Cornbread: 1 teaspoon vegetable shortening or vegetable oil. 1 large egg. 1-1/2 cups buttermilk. 1/4 cup vegetable oil. 2 cups Martha White Self-Rising Enriched White Corn Meal Mix. Heat oven to 450 degrees F. Spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place in oven to heat for about 5 minutes. Whisk egg in medium bowl. Stir in buttermilk, oil and corn meal mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet. Bake 20 to 25 minutes or until golden brown. Makes 8 to 10 servings. Hush Puppies: Vegetable oil, for frying. 1 large egg. 1 cup buttermilk or milk. 2 cups Martha White self-rising enriched white corn meal mix. 2 tablespoons Martha White self-rising flour. 2 tablespoons finely grated onion. Heat 2 inches oil in deep fryer or heavy saucepan to 375 degrees F over medium heat. Whisk egg in medium bowl. Stir in buttermilk, corn meal mix, flour and onion until smooth. Let stand 5 minutes. Drop batter by tablespoonfuls into hot oil. Fry 1-1/2 to 2 minutes or until golden brown, turning several times. Drain on paper towels. Serve warm. Makes 30 hush puppies Sausage and Black-Eye Peas Cornbread Skillet: 1 pound fully-cooked smoked sausage, cut into 1/4-inch thick slices. 1/2 cup chopped onion. 1/2 teaspoon minced garlic. 2 (15 oz.) cans black-eyed peas, drained. 1 (14.5 oz.) can chicken broth. 1 (10 oz.) package frozen chopped collard greens, thawed and squeezed dry. 1/2 teaspoon hot pepper sauce. 1 large egg. 1 cup Martha White Self-Rising Enriched White Corn Meal Mix. 3/4 cup buttermilk. 1/4 cup vegetable oil. 2 teaspoons sugar. 1 cup shredded Cheddar cheese. Heat oven to 400 degrees F. Cook sausage and onion in 12-inch ovenproof skillet over medium-high heat until sausage is browned and onion is tender, stirring occasionally. Stir in garlic, cook 30 seconds. Stir in peas, broth, greens and hot pepper sauce. Bring to a boil. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Whisk egg in large bowl. Stir in corn meal mix, buttermilk, oil and sugar until smooth. Stir in cheese. Pour over sausage mixture in skillet. Bake 25 to 30 minutes or until golden brown. Makes 6 to 8 servings.
Warnings
Contains wheat ingredients. May contain milk ingredients.
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