|Photo from: http://cookandbemerry.com|
Original Source: Fanny Farmer Cookbook
Makes: (8"x8" pan - about 9 small pieces of deliciousness)
3/4 c. yellow cornmeal
1 c. flour
1/3 c. granulated sugar
1 Tbl. baking powder
1/2 tsp. salt
2 eggs (or 1 Tbl. whole egg powder + 2 Tbl. water)
- (I recommend Thrive Whole Egg Powder* - This stuff is great! 213 eggs/can and it's cheaper than fresh eggs. These are the best deal for food storage powdered (non-scrambling) eggs!)
1 c. milk (or 3 Tbl. dry powdered milk + 1 c. water)
- (I recommend Thrive Non-Fat Powdered Milk* - There are a few brands of powdered milk that we like: Thrive and Emergency Essentials.)
2 Tbl. vegetable oil
Preheat oven to 425 degrees. Grease an 8x8" pan (or double recipe above for a 9x13" pan for 12+ large pieces). In a large bowl, mix the cornmeal, flour, sugar, baking powder and salt. You can mix the whole egg powder and the powdered milk in with the dry ingredients as well. Just remember to put all of the water from both ingredients and mix that in with the vegetable oil. Add wet ingredients to dry ingredients in a large bowl and mix thoroughly. Pour into a baking pan and bake for 20 minutes. Cool and cut into squares.
For corn muffins, pour batter into greased muffin cups, filling ~3/4 full.
Top with butter and honey and enjoy!
*Shalyse Clayton is a Thrive Consultant, so if you want to try or buy anything from ThriveLife.com, let me know. I have samples and I can get special prices for you. Here's my website: https://www.thrivelife.com/SClayton.