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.