In doing our research to prepare the page for BabyStep 5: Grains, we realized that there were several grains on the long term food storage list (see BabyStep 4) that we didn’t really know how to use. We decided to try to find good recipes for those ingredients before we actually start purchasing them. Jodi found this cornbread recipe and tried it for Sunday dinner and loved it so much we decided to post it for you so you can start to get excited about your grains too!
Serving Size: 9 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
- 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
- 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 comes out clean.
This was sooooooo 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. Only took 5 minutes to prepare and 25 minutes to cook! To make it even yummier, you can grind popcorn into fresh cornmeal using your wheat grinder.