Wednesday, October 22, 2014

Delicious Cornbread

So I know a lot of people who just don't like cornbread because they have had a "bad" experience or tried too many bad recipes. Then they have had this cornbread and loved it! I hope you will like it too! This recipe is from my mother who got it in the Fanny Farmer Cookbook many years ago. We love putting butter and honey on top. It is soooo yummy! It is the only thing my kids usually eat when we have Taco Soup or Chili and Cornbread. Anyway, onto the recipe that can be 100% Food Storage made! I have tried it and it still tastes wonderful, even with powdered eggs and powdered milk! Print this recipe out and add it to a Food Storage Recipe Binder you need to start, if you don't have one already. Slip it into a sheet protector or punch holes on the side and give it a try next time you are having soup or chili!

Photo from:
CORNBREAD - Oh so good!
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, let me know. I have samples and I can get special prices for you. Here's my website:

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