- Stone ground cornmeal
- Tasty whole grain
Bob's Red Mill Coarse Grind Cornmeal is stone ground. One thing that makes Bob's Red Mill Cornmeal so tasty? They leave the corn germ and bran in. It helps make this whole grain cornmeal more nutritious. Use it to make cornbread—a treat for breakfast, lunch or dinner.
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Nutrition Facts
About 17 servings per container
|
Serving size |
¼ cup (41 g) |
|
|
Amount per serving Calories |
150 |
|
% Daily Value *
| Total Fat 1 g | 1% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Total Carbohydrate 32 g | 12% |
| Dietary Fiber 3 g | 11% |
| Total Sugars 1 g | |
| Includes 0 g Added Sugars | 0% |
| Protein 3 g | |
| Vitamin D 0 mcg | 0% |
| Calcium 0 mg | 0% |
| Iron 1 mg | 6% |
| Potassium 132 mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENT: Whole Grain Corn.
SKILLET CORNBREAD
- 2 cups Bob's Red Mill® Coarse Grind Cornmeal
- 1 ½ cups Buttermilk
- ¾ cup Plain Yogurt or Sour Cream
- 2 Eggs
- ¼ cup melted Butter
- 2 Tbsp Sugar
- 2 tsp Baking Powder
- 1 ¼ tsp Salt
- 1 tsp Baking Soda
- 2 Tbsp Butter, for pan
Combine cornmeal and buttermilk in a large bowl. Let sit for 30-45 minutes. Meanwhile, place a 10-inch cast iron skillet in the oven and preheat to 425℉. Add the yogurt or sour cream, eggs, melted butter, sugar, baking powder, salt and baking soda to the cornmeal mixture and mix well. Using a hot pad, carefully remove the skillet from the oven. Place the remaining 2 tablespoons butter in the skillet and swirl or spread until melted. Pour the batter into the hot skillet and carefully return the filled skillet to the oven. Reduce heat to 375℉ and cook until set, about 25 minutes. Makes 12 servings.
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
- Resealable Package
- STONE GROUND
- 100% WHOLE GRAIN
- KOSHER PAREVE
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