Cornmeal - K052 - Case(6) #10 cans

In stock

Our cornmeal is a versatile product to have on hand.  Cornmeal is great for making cornbread, corn muffins, Indian pudding, tamales, and corn flapjacks.  This is great for flouring a surface when you are rolling out dough.  Cornmeal is also used to make grits and polenta.  This is also great for dessert recipes as well.  Cornmeal is great to bread things, make plain hush puppies or to give your meats a nice outside layer of flavor.  This is a delicious addition to your long term food storage and a necessity!

Ingredients:  Yellow degermed ground corn, iron, niacin, thiamine, hydrochloride, and riboflavin. Naturally gluten free product. May be GMO.

(Product sourced in the USA)

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.cornmeal

#10 case:  K052-  350 servings

Also available in:  

#10 can:  K051-  58 servings

Bulk:  B001-  648 servings

5 Gallon Super Pail Bucket:  E073-  414 servings

Cornmeal is a versatile product that can be used for multiple dishes.  Cornmeal is great for breading meats.  It is also used for making polenta or grits. It can also be used in making cornbread, hush puppies, and corndogs.  Cornmeal is great for those that may be gluten intolerant.  Cornmeal is a must have for your long term food storage!

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life:  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store up to 15-20 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

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Nutritional Information

Directions: May be cooked as a cereal. For cornbread: combine 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbs. baking powder, and 1 tsp. salt. Add 1 egg and 1 cup milk. Pour into greased 8” pan and bake at 400 degrees for 25 minutes or until golden brown.