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Product Details
Supplement Facts
Nutrition Facts
about 20 servings per container
Serving size
¼ cup (31 g)
Amount per serving
Calories
120
% Daily Value *
Total Fat 1.5 g 2% Saturated Fat 0 g 0% Trans Fat 0 g Cholesterol 0 mg 0% Sodium 0 mg 0% Total Carbohydrate 25 g 9% Dietary Fiber 3 g 11% Total Sugars 1 g Includes 0 g Added Sugars 0% Protein 2 g Vitamin D 0 mcg 0% Calcium 0 mg 0% Iron 1 mg 6% Potassium 117 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.
FRESH CORN CAKES
- 1 ½ cups Bob's Red Mill® Gluten Free Corn Flour
- 1 Tbsp Sugar
- 2 tsp Baking Powder
- 1 tsp Chili Powder
- 1 tsp Salt
- ¼ cup Baking Soda
- 1 cup Buttermilk
- 2 Eggs
- 6 Tbsp Butter, melted
- 2 cups fresh or defrosted Corn Kernels
- ¼ cup diced Onion
- 2 Tbsp minced Jalapeńo (optional)
- ¼ cup Oil
In a medium bowl, combine corn flour, sugar, baking powder, chili powder, salt and baking soda; set aside. In a large bowl, whisk together buttermilk, eggs and melted butter. Add dry ingredients and whisk until smooth. Mix in corn, onion and jalapeńo (if using). Heat oil in large skillet over medium-high heat until shimmering. Working in batches, ladle approximately 1/3 cup of batter per cake into the hot oil. Cook 3-5 minutes per side, until golden brown. Remove cakes to a paper towel-lined plate to soak up any excess oil, then serve hot or cold. Makes 10 cakes.
Serving suggestions: Serve cakes with crema, sour cream or plain yogurt. Pork, bacon and ham, as well as many seafoods, are excellent accompaniments.
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
- Tested and confirmed Gluten Free in our quality control laboratory.
- Resealable Package
- STONE GROUND
- 100% WHOLE GRAIN
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