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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  • Anonymous

    Can you leave out the powdered creamer?  If not, what can be substituted from the grocery (not dried product) and what measurement?  And how many regular eggs is equal to 2T. powdered egg?  What amounts of water and oil do I use if these things (dry) are substituted for regular?  Thanks for your reply!

    • This wasn’t our recipe but I would guess you could just add a little more powdered milk rather than the creamer. 2 T. of powdered egg is equivalent to 2 medium eggs.

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