Augason Farms Cornmeal is indispensable for making delightful, moist cornbread or corn muffins, as well as other uses. You can use it to make tortillas, polenta and muffins. It’s very versatile. It’s especially tasty and useful as a batter for deep-fat frying. Or how about tamale pie, cornmeal pancakes or cornmeal French toast? On top of all that, cornmeal is ideal for long term storage. Properly packaged, it easily retains its goodness and nutritional value. It’s a staple you can count on. High in carbs and fat free, cornmeal is ideal energy food, a plus in a demanding, ongoing crisis or for everyday meals.
Cornmeal 22 lb, 4-gallon pail
- 30 year shelf life*
- 237 servings
- 22 lb, 4-gallon pail
- No preservatives added
- Perfect for adding to a variety of recipes
- For emergency food storage or everyday use
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Cornmeal Buttermilk Biscuits
1 1/3 cups all-purpose flour, plus as needed
2/3 cup cups Augason Farms Cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 heaping teaspoon sugar
1 teaspoon fine salt
6 tablespoons unsalted butter, diced
3/4 cup buttermilk
Line a baking sheet with two layers of parchment paper. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work remaining butter into flour until it’s in even, pea-sizes pieces. Gently stir in buttermilk to make a loose dough. Turn dough out onto a lightly floured work surface. Pat dough into a 1/2" thick rectangle. Fold dough in thirds like a business letter. Pat dough into a 5x8” rectangle, about 3/4” thick. Use a 2 to 3” round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, place on baking sheet. Bake at 450°F on center rack until tops are lightly browned, about 15 minutes. Cool before serving. Yield: 8 Biscuits.
Cornmeal Pancakes
3/4 cup Augason Farms Cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted
In a medium bowl, mix together cornmeal, salt and sugar. Stir in boiling water until all ingredients are wet. Cover, and let stand a few minutes. In a measuring cup, combine milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly. Heat a large cast iron skillet over medium heat, and grease with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pine nuts onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over and cook the other side until golden. Serve with syrup or fruit jam. Serves 4.
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