As the reigning Queen of Screw-Ups I like recipes that, even in an emergency, I simply can’t screw up! I found this Cornbread recipe on Crystal Godfrey’s EverydayFoodStorage.net blog and adapted it to use ONLY powdered ingredients (although I admit it tastes better when you use real butter).
(Scroll down to where it says “Original Cornbread Recipe”)
EverydayFoodStorage.net Cornbread with Powdered Butter
Ingredients & Directions:
- 1 cup water + 3 tablespoons powdered milk + 1 tablespoon vinegar
* Combine these in a glass measuring cup and let sit for 3-4 minutes to make a buttermilk substitute.
Meanwhile, in your mixing bowl combine:
- ½ cup powdered butter
- 1 cup yellow cornmeal
- 1 cup flour (white, wheat or any combination of both)
- 2/3 cup sugar
- 2 tablespoons dry egg powder
- ¼ cup water
- ½ teaspoon baking soda
- ½ teaspoon salt
Do NOT add any extra liquid! Reconstituting the eggs & butter is not necessary. Add them to the mix dry and pour liquids over the top of them. They’ll moisten during mixing.
To the list above add the vinegar milk mixture and beat until well combined. The result should be the consistency of gritty cake batter.
Grease an 8×8 inch pan (or for even better tasting corn bread, use a well seasoned cast iron pan!) and pour in the batter.
Bake at 350° for 25-30 minutes until the corn bread pulls away from the side of the pan and becomes a golden yellow color. If using cast iron increase oven temperature to 375°.
Enjoy your new creation that uses 100% shelf-stable ingredients!