Get cookin’ with the number one cornmeal brand in the US with Martha White, White Corn Meal. This enriched white cornmeal is made from dried ground corn for a texture that is perfect for baking and cooking. Cornmeal is the quintessential southern ingredient and is used in a wide variety of recipes from entrees and side dishes to baked goods and desserts. Martha White Corn Meal is just right for your next batch of homemade cornbread, corn muffins and corn pudding or used as breading for a fish fry, baked with a pizza crust or enjoyed as a breakfast bowl of polenta. This 2 lb bag of Martha White Cornmeal is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.

• Ideal cornmeal for baking your favorite southern-inspired recipes

• Make corn muffins, corn bread, corn cakes and cornmeal waffles with this corn meal

• Martha White has been making family traditions easy for over 100 years

• Making Family Traditions Easy For Over 100 Years

White Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.

Southern Country Cornbread: 1 teaspoon vegetable shortening or vegetable oil; 1 large egg; 1-1/3 cups milk or 1-3/4 cups buttermilk; 1/3 cup vegetable oil; 2 cups Martha White Enriched Bolted White Corn Meal; 1 tablespoon baking powder; 1 teaspoon salt. Heat oven to 450 degrees F. Spoon shortening into 8-or 9-inch ovenproof skillet or 8- or 9-inch round or square baking pan. Place in oven to heat for about 5 minutes. Whisk egg in medium bowl. Whisk in milk and oil. Stir in corn meal, baking powder and salt until smooth and pourable. If too thick, add 1 to 2 tablespoons additional milk. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet. Bake 20 to 25 minutes or until golden brown. Makes 8 to 10 servings.