Get cookin’ with the number one cornmeal brand in the US with Martha White Self Rising Corn Meal Mix with Hot Rize. This enriched white corn meal mix with Hot Rize 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 Cornmeal is just right for your next batch of homemade cornbread, corn muffins and cornbread dressing or used as breading for a fish fry and fried green tomatoes. Enjoy for breakfast by mixing into pancakes or cornmeal waffles. This 2 lb bag of Martha White Self Rising Corn Meal Mix with Hot Rize is ideal for bringing delicious southern taste to weeknight dinners or breakfasts. Making Family Traditions Easy for Over 100 Years.

• One 2 lb bag of Martha White Self Rising Corn Meal Mix with Hot Rize

• Martha White Corn Meal is the #1 cornmeal brand in the US

• Enriched white corn meal with a smooth texture and delicious flavor

• Use this white cornmeal in a variety of recipes such as corn bread, fish fry or breading for fried green tomatoes

• 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

Enriched White Corn Meal, Wheat Flour And Degerminated White Corn Meal (white Corn Meal, Wheat Flour, Degerminated White Corn Meal, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid); Baking Powder (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate); Salt.

Sausage and Black-Eyed Peas Cornbread Skillet: 1 pound fully-cooked smoked sausage, cut into 1/4-inch thick slices. 1/2 cup chopped onion. 1/2 teaspoon minced garlic. 2 (15 oz) cans black-eyed peas, drained. 1 (14.5 oz) can chicken broth. 1 (10 oz) package frozen chopped collard greens, thawed and squeezed dry. 1/2 teaspoon hot pepper sauce. 1 large egg. 1 cup Martha White self-rising enriched white corn meal mix. 3/4 cup buttermilk. 1/4 cup vegetable oil. 2 teaspoons sugar. 1 cup shredded cheddar cheese. Heat: Oven to 400 degrees F. cook sausage and onion in 12-inch ovenproof skillet over medium-high heat until sausage is browned and onion is tender, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in peas, broth, greens and hot pepper sauce. Bring to a boil. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Whisk egg in large bowl. Stir in corn meal mix, buttermilk, oil and sugar until smooth. Stir in cheese. Pour over sausage mixture in skillet. Bake 25 to 30 minutes or until golden brown. Makes 6 to 8 servings. Easy Southern Cornbread: 1 teaspoon vegetable shortening or vegetable oil. 1 large egg. 1-1/2 cups buttermilk or 1-1/3 cups milk. 1/4 cup vegetable oil. 2 cups Martha White self-rising enriched white corn meal mix. Heat oven to 450 degrees F. spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place skillet or pan in oven to heat for about 5 minutes. Whish egg in medium bowl. Stir in buttermilk, oil and corn meal mix until smooth. Batter 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.