Shelf Stable Recipes: Food Storage Cornbread

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Submitted by: Donna B.
From: Copperas Cove, TX

Food Storage Cornbread

1 c. wheat flour (freshly ground or bag)
1 c. cornmeal (freshly ground or bag)
1/2 c. sugar
1/2 c. instant milk
3 T. powdered creamer
4 tsp. baking powder
3/4 tsp. salt
2 T. powdered eggs
1 c. water
1/4 c. oil

Stir together all dry ingredients. Mix in water and oil. Beat until smooth. Pour batter into greased 8×8 or 9×9 pan. Bake at 425 for 20-25 minutes. OR spoon batter into cupcake papers inserted in a muffin tin, filling 2/3 full. Bake at 425 for 12-15 minutes.

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