Shelf Stable Recipes: Food Storage Cornbread

Cornmeal Recipes, Shelf Stable Recipes
Submitted by: Donna B. From: Copperas Cove, TX Food Storage Cornbread Ingredients: 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 Directions: Stir together all dry ingredients. Mix in water and oil. Beat until smooth. Pour batter into greased 8x8 or 9x9 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. You may now download ALL the Shelf Stable Saturday recipes for free. Click here for details.
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Food Storage Recipes: Buttermilk Cornbread

Cornmeal Recipes, Powdered Eggs Recipes, Recipes
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! 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.…
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