INDIAN HEAD Stone Ground White Corn Meal, 5lb (2.27kg)
SKU: IH-SGWCM-5LB
$ 6.99
Shipping calculated at checkout.
Looking for the best ground corn meal?
BRAND CHECK: Since 1913, it has been a family-run business. Indian Head enhanced stone ground white corn meal is produced by patiently grinding entire, ripe white corn kernels using vintage stone grinders. It is never overheated.
• This product comes with 2.27 kilograms of Stone Ground White Corn Meal per bag in a yellow packaging!
• To ensure that your food retains all of its flavor-goodness, the heart or germ of the corn, which is so rich and healthful in natural oils and vitamins, is crushed right into your meal.
• It is an extremely adaptable pantry staple. The 'germ' and 'bran' of the corn, which is an excellent source of fiber and helps your dough rise, are found in stone ground corn meal, which is claimed to be more nutritious.
• It can be used for many other recipes, including bread stuffing, corn sticks, and muffins.
• You may also mix it into the batter for pancakes or use it as a coating for your preferred cuisine.
• This product was imported directly from USA!
ALLERGEN:
This specific product contains bioengineered food ingredients. It may contain traces of wheat and soy.
INGREDIENTS:
White Corn Meal, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid
DIRECTION TO MAKE CORN BREAD OR CORN MUFFINS:
Ingredients:
1 cup Indian Head White Corn Meal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt (optional)
1/4 cup oil
1 cup milk
1 egg, beaten
Corn Bread: Preheat oven to 425°. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients mixing just until batter is uniform. Bake in a greased 8x8 inch pan for 20 to 25 minutes.
Corn Muffins: Pour Corn Meal batter into greased or lined muffin tins, filling about 2/3 full. Bake at 425° for 15-20 minutes. Makes 12 muffins. For a sweeter, moister corn bread or muffin, change these items in the above recipe to the following amounts: use 2/3 cup milk, ½ cup sugar, ½ cup oil and 2 eggs. Reduce heat to 400° and bake for 20-25 minutes.
PRESERVATION METHOD:
Keep in a cool dry place after opening.
BRAND CHECK: Since 1913, it has been a family-run business. Indian Head enhanced stone ground white corn meal is produced by patiently grinding entire, ripe white corn kernels using vintage stone grinders. It is never overheated.
• This product comes with 2.27 kilograms of Stone Ground White Corn Meal per bag in a yellow packaging!
• To ensure that your food retains all of its flavor-goodness, the heart or germ of the corn, which is so rich and healthful in natural oils and vitamins, is crushed right into your meal.
• It is an extremely adaptable pantry staple. The 'germ' and 'bran' of the corn, which is an excellent source of fiber and helps your dough rise, are found in stone ground corn meal, which is claimed to be more nutritious.
• It can be used for many other recipes, including bread stuffing, corn sticks, and muffins.
• You may also mix it into the batter for pancakes or use it as a coating for your preferred cuisine.
• This product was imported directly from USA!
ALLERGEN:
This specific product contains bioengineered food ingredients. It may contain traces of wheat and soy.
INGREDIENTS:
White Corn Meal, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid
DIRECTION TO MAKE CORN BREAD OR CORN MUFFINS:
Ingredients:
1 cup Indian Head White Corn Meal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt (optional)
1/4 cup oil
1 cup milk
1 egg, beaten
Corn Bread: Preheat oven to 425°. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients mixing just until batter is uniform. Bake in a greased 8x8 inch pan for 20 to 25 minutes.
Corn Muffins: Pour Corn Meal batter into greased or lined muffin tins, filling about 2/3 full. Bake at 425° for 15-20 minutes. Makes 12 muffins. For a sweeter, moister corn bread or muffin, change these items in the above recipe to the following amounts: use 2/3 cup milk, ½ cup sugar, ½ cup oil and 2 eggs. Reduce heat to 400° and bake for 20-25 minutes.
PRESERVATION METHOD:
Keep in a cool dry place after opening.
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