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 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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Buttermilk Cornbread

Serving Size: 9 servings
Prep Time: 10 minutes
Cook Time: 30 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 milk)
• 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:

1. Preheat oven to 375 degrees. Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in 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.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Jodi’s Comments:

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 10 minutes to prepare and 30 minutes to cook!

Recipe found on allrecipes.com

p.s. Leave a comment if you try this recipe and let us know what you think!