Friday, September 9, 2011

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.

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).



  1. 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. 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.

  3. 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!