Sunday, June 12, 2011
100 % Food Storage Buttermilk Cornbread
A while ago I bought powdered eggs and powdered margarine. Today I put them to good use. I made sweet moist cornbread and everything I used was from my pantry and food storage except for the water. And no I did not use one of those gross premixed grocery cornbread mixes. Those always turn out flat and tasteless. This was completely from scratch.
Even the hubby was a little shocked that the cornbread was straight from the pantry. The kids went back for thirds and I went back for seconds. All I can say is operation make cornbread from only nonperishable food storage items was a success.
I am actually really excited about trying the dehydrated margarine and eggs in all kinds of baking now. I suggest you get them. I also suggest you stock up on dehydrated buttermilk powder. I love this stuff. I never have buttermilk on hand and I love that I can add water to buttermilk powder and have instant buttermilk.
1/2 Cup Margarine Powder
Scant 1/2 Cup Sugar
2 TB of Buttermilk powder
5 TB whole egg powder
1 Cup flour
1 Cup Yellow Cornmeal
1 TB Baking powder
1/2 Tsp salt
1 1/2 Cups water plus 5 TB water
Mix all ingredients together in mixer. Pour into greased 8" square pan and bake at 375 degrees f. for about 30 minutes
Substitutions. If you want to make this with regular eggs -- substitute 2 eggs for egg powder and do not add 5 TB water.
Use real buttermilk. Add 1 cup buttermilk. Reduce water by 1 cup.