Better-than-Jiffy Cornbread


This recipe was originally posted on a food storage blog that I follow. I loved it because it was easy, delicious, and gave me another opportunity to use my awesome wheat grinder (courtesy of my MIL).

The only change I have made is that I use my non-instant powdered milk and powdered egg (plus the requisite water) in lieu of the fresh ingredients so it can be made entirely from shelf-stable ingredients that I store in my 3-months’ supply.

Ingredients
1/2 cup popcorn kernels
1 1/4 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
3 Tbsp non-instant dry milk
2 Tbsp dry egg powder (be sure it’s ‘whole eggs’)
1 1/4 cup water
1/4 cup vegetable oil

1. Grind 1/2 cup popcorn kernels to make 3/4 cup cornmeal.
2. Combine the cornmeal, flour, sugar, baking powder, salt, dry milk and powdered egg.
3. Add the water and vegetable oil. Mix just until moist.
4. Pour into a greased, 2-quart baking dish.
5. Bake at 400° for 20 to 25 minutes (or until a toothpick inserted in the middle comes out clean).

You can also bake these into muffins (~17 minutes) or mini-muffins (~10 minutes). We enjoy it especially with soups and chili (and, yes, I already have plans to share a couple of chili recipes with you as the weather cools off).

Source: FoodStorageMadeEasy.net

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5 comments

  1. Anne B. says:

    I'm always afraid to use things like powdered egg. One of the reasons you are my friend. You make me see that these things ARE possible to eat without having a barf bag handy. 🙂

  2. Anne B. says:

    I'm always afraid to use things like powdered egg. One of the reasons you are my friend. You make me see that these things ARE possible to eat without having a barf bag handy. 🙂

  3. Aubrey says:

    Oh, Anne B. Cooking with powdered eggs and dry milk is super easy (and wallet-friendly). We must spend time together on this matter. I also recently acquired some powdered buttermilk and sour cream that I am excited to try. If successful, I'm sure you'll see the results on this very blog.

  4. anna says:

    Aubrey, I have powdered buttermilk and sour cream and they are great. I like the sour cream better than what I buy in the store! Just barely read this recipe because I am making turkey chili (scheduled for March) and wanted some cornbread!

  5. anna says:

    Aubrey, I have powdered buttermilk and sour cream and they are great. I like the sour cream better than what I buy in the store! Just barely read this recipe because I am making turkey chili (scheduled for March) and wanted some cornbread!

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