An employee-owned company. To your good health, Bob Moore. Whole grain. Stone ground. Our cornmeal makes incredibly delicious cornbread, and here's why: we leave the corn germ and bran in. It's 100% stone ground, which results in cornmeal that isn't just tasty - it's a good source of fiber, too. You'll find it's also the ideal texture for muffins, pancakes, waffles and host of other baked goods. You can see our quality. Dear Friends, Corn is perhaps the most traditional American foods: domesticated thousands of years ago, it's been a cultural and nutritional mainstay ever since. At Bob's Red Mill, we mill our cornmeal from the finest-quality golden corn, stone ground the old-fashioned way on our millstones to preserve all of the vital nutrients - and flavor - we've loved for generations. To your good health, Bob Moore.

• Kosher

• Whole Grain

Whole Grain Corn.

Cornbread: 1 cup Bob's Red Mill Medium Grind Cornmeal. 1-1/3 cups buttermilk. 1 cup unbleached all-purpose flour 1/4 cup sugar. 2 tsp baking powder 1/2 tsp baking soda. 1/2 tsp salt. 2 eggs. 1/4 cup melted butter, cooled. Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes. Meanwhile, preheat oven to 375 degrees f. Spray an 8 x 8-inch baking pan and set aside. Mix together four, sugar, baking powder, baking soda and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined. Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, 25-30 minutes. Let cool slightly before serving. Makes 12 serving. For Muffins: Line a standard 12-serving muffin tin or a large 6-serving muffin tin with paper liners, then spray with pan spray bake for 15 minutes for standard muffins or 20 minutes for large.

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

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