Food Storage Recipes: Buttermilk Cornbread

In conducting my research to prepare the page for BabyStep 5: Grains, I realized there were several grains on the long-term food storage list (see BabyStep 4) that I didn’t know how to use. I decided to find some good recipes for these ingredients before purchasing them. I discovered this cornbread recipe, tried it for Sunday dinner, and loved it so much that we decided to share it, so you can start getting excited about your grains too!

Buttermilk Cornbread

Serving Size: 9 servings
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients:

1/2 cup butter
2/3 cup white sugar
2 eggs (or 2 T. powdered eggs 1/4 C. Water)
1 cup buttermilk (I make my own with 1 T. lemon juice per 1 cup powdered milk reconstituted)
1/2 tsp. baking soda
1 cup cornmeal (fresh ground makes this even more DELICIOUS!)
1 cup all-purpose flour (works just fine with whole wheat too)
1/2 tsp. salt

Directions:

Preheat oven to 375 degrees. Grease an 8 inch square pan.
In a large bowl combine melted butter and white sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

Chef’s Impression:

This was sooo delicious! My kids started calling it corn cake and ate two helpings each. Much better than a cornbread mix and a great way to rotate through your food storage cornmeal. This only took 5 minutes to prepare and 25 minutes to cook! To make it even yummier, you can grind popcorn kernels into fresh cornmeal using your wheat grinder, and use that to make your cornbread.