Bob's Red MillMedium Grind Cornmeal
- Stone ground 100% whole grain cornmeal
- Medium grind with corn germ and bran left in
Did you know the new dietary recommendations call for three 16 gram servings of whole grain foods every day? Incorporating just a single portion of Bob's Red Mill® Medium Grind Cornmeal delivers two of those recommended servings. Bob's stone ground 100% whole grain cornmeal is a medium grind that leaves the corn germ and bran in. That's why it's tastier and more nutritious than your average store-brand cornmeal. Try it today.
Nutrition Facts
about 18 servings per container
|
Serving size |
¼ cup (38 g) |
|
|
Amount per serving Calories |
140 |
|
% 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 30 g | 11% |
| Dietary Fiber 4 g | 14% |
| 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 138 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.
CORNBREAD
- 1 cup Bob's Red Mill® Medium Grind Cornmeal
- 1 1/3 cup Buttermilk
- 1 cup Unbleached All-Purpose Flour
- ¼ cup Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 2 Eggs
- ¼ cup melted Butter, cooled
Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes. Meanwhile, preheat over to 375℉. Spray an 8 x 8-inch baking pan and set aside. Mix together flour, sugar, baking powder, baking soda and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined. Transfer to the prepared pan and bake until golden and toothpick inserted in the center comes out clean, 25-30 minutes. Let cool slightly before serving. Makes 12 servings.
For Muffins: Line a standard 12-serving muffin tin or a large 6-serving muffin tin with paper liners, then spray with pan spray. Bake for 15 minutes for standard muffins or 20 minutes for large.
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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30 YEARS LATER I'M STILL HERE TO TALK ABOUT SWANSON FOODS&VITAMINS THAT I RAISED OUR ONLY CHILD ON! DELGHTFUL RECIPES SHARED BY SWANSON SHOPPERS MADE MY DAY!
Actually use for our newhatch CHICKS & POULTS&PHEASANTS...harder to find the old local Milled Corn for Poultry/Fowl & other Livestock. The Miller has shut down his farm's products and other Brands made elsewhere don't have a small enough ground corn for filling in our homemade Start & Grow for new babies...I add crushed Dried Mealworms or Black Soldier Fly larva for 50% Protein & Vitamin/Enzyme/Mineral powders appropriate for Poultry young & crushed Sunflower Seed, Millet, Amaranth, Buckwheat...all good stuff for babies to grow on & cutup greens from our farm driveway's growths! I also use this grade of Ground Corn for our Pancake paleo mix & sometimes Cornbread for Chili about once monthly if we're lucky! Cooking fromScratch is not easy now in our 70's & my crippling arthritic/spinal degeneration, but its' SO WORTH IT when we finally get done...just takes 3x longer than it used to! I so ENJOYED ALL YOU OTHER SWANSON SHOPPERS' REVIEWS; sharing your home recipes & your family cooking habits! Like a visit, almost! Hope u all have young ones to teach these VITAL HOMECOOKING & dietary health practices to! We had just one; she's now Deployed but when home is a SNAP Baker & Cook, true Health Fan who only cooks, eats whats good for us! I raised her on Swanson vitamins cuz she was the most important thing I ever did, having her age 40 nearly killed me! Can't believe I'm here 32 yrs later to stil talk about it! You all stay good!Bob’s Red mill medium drink cornmeal.
We love Bob’s medium grind cornmeal for my husbands southern cornbread recipe. Perfect texture. Thanks for carrying it. None of my local stores Cary it anymore.😢Great Cornbread
Highly recommend Bob's Red Mill Medium Grind Cornmeal. Makes a delicious cornbread, moist and tender. I have been using Bob's for at least 15 years and they make wonderful products. 1 cups Bob's Cornmeal, 1 cup flour, 1 c buttermilk, 1/4 oil, 4 teaspoons baking powder and 1 egg. Bake at 425 degrees in an 8 or 9 inch pan. Bake for about 17 to 20 minutes depending on your oven. Cast iron works best put a little oil in the bottom and a few sprinkles of cornmeal will make a nice crust.