Cornmeal Facts

Cornmeal is enriched with thiamin, riboflavin, niacin and iron. It may have vitamin D and calcium added.

Pack Size:
4/10# or 5/10# or 50-pound bag

Yield:
One pound of cooked cornmeal yields about 25.3 1/2-cup portions. One pound of dry cornmeal equals about 3 cups.

Uses:
Cornmeal may be the principle ingredient in cornbread, spoonbread, rolls, muffins, fritters or dumplings.

Storage:
Store cornmeal off the floor in a cool, dry, well-ventilated place; a relative humidity of 70% or less is recommended. High temperatures and humidity encourage mold and infestation and cause rapid deterioration.

Regular cornmeal has a higher fat content than degermed cornmeal and turns rancid sooner. Regular cornmeal should be refrigerated and used within 6 months.

Best if Used By

The following chart shows maximum storage periods for degermed cornmeal.

Temperature	Best if Used By	Description
40F	24 months	---
70F	12 months	---
90F	6 months	---

A one-ounce (3 tablespoons) serving of dry enriched, degermed cornmeal provides:

Nutrition Facts

Calories 103
Protein 2 g
Carbohydrate 22 g
Fat 0.7 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Iron 1.1 mg
Calcium 1 mg
Sodium 5 mg
Dietary Fiber 2 g
Vitamin A 6 RE
Vitamin C 0 mg

Source: USDA

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