Organic Corn Flour
All natural organic corn flour. Stone ground from yellow corn. It is comprised of the entire corn kernel; pericarp, endosperm, and germ. Use in any baking and for delicious corn bread!
Ingredients: 1 cup Corn Flour, 1 cup Corn Meal, 3 tsp Baking Powder, 1 tsp Baking Soda, 2 tbsp Sugar, 1 tsp Salt, 1 Egg, 1 cup Buttermilk, 1/4 cup Melted Butter.
Cooking Directions: Preheat the oven to 425 degrees F. Place the corn flour, corn meal, baking powder, baking soda, sugar and salt in a large mixing bowl and stir to blend. Break the egg into a small mixing bowl and beat it lightly with a fork. Add the buttermilk and mix well. Stir the egg and milk into the dry ingredients and blend thoroughly. Oil a bread pan and pour the batter into the pan. Bake the bread for 25 to 30 minutes until it turns golden brown and a toothpick comes out clean when inserted into the middle of the loaf.
Like this for breading fried foods instead of AP flour.Sherryn, Salina, KS
This is excellent! I had never used corn flour before, but always used corn meal! I mixed them both to make corn bread & it was a lot smoother in texture. It tasted very good. I will definitely purchase this again. Thank you!~Tracie, May, TX
Love the recipe on your web siteBarbara, Detroit Lakes, MN
This is my second or third order. I have Southern roots so sweet corn muffins are a staple in my home...a perfect companion to chili and soups. I like corn flour much better than cornmeal, which sometimes is too gritty for me. I use a 1:1 ratio with regular flour and buttermilk if I have it. A muffin with plenty of butter and jam is perfect for breakfast if you're a light eater and a 1 lb bag goes a long way.Brenda, Hagerstown, MD
Organic Whole Grain Corn Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
Serving size 29g (~1 oz.)
|Amount per serving|
|Calories from Fat||10|
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
Country of origin: United States