Re: [Homesteadingfamily] My Cornbread Recipe

Recipes are ALWAYS WELCOME! Instructions to build things or re-use things
are ALWAYS welcome! Ideas on how to care for livestock, or butcher
livestock are WELCOME!

I have piles and piles of recipes all over the place and recently have been
working on getting more since we are getting some "different" things in our
gleaner boxes~

I have 2 40lb buckets of organic coconut milk. It has become my goal to use
it up! *YUM* I love the stuff!

A friend called the extension office, it can be frozen in small batches but
not re-canned.

This recipe looks quite yummy!

Angelia in OR~

On Sun, Nov 14, 2010 at 11:54 AM, Deb <debsbread@yahoo.com> wrote:

> I have not asked, but is it ok to post a recipe for storage stuff?
> If not, delete this one, too...
> ~deb
>
>
> Cornmeal Mix Recipe yield: 1-10" cast iron skillet
>
> 1/2 c plain, unbleached flour or (sifted soft white wheat)
> 1/2 c corn flour (available from Honeyville Grain)
> 1/2 c plain cornmeal
> 2 tsp heaping Rumford baking powder
> 1/2 stick butter, melted in skillet (or butter powder equivalent)
> 1/4 c ex virgin olive oil, in skillet w/melted butter
> 1 tsp sea salt
> 1 large egg or dry equivalent, reconstituted
> 2 c buttermilk (or dehyd, after rehydrating)
>
> Heat the iron skillet on low until butter is melted, then add olive oil,
> turn off heat. Preheat the oven to 450 degrees. Add all dry ingredients,
> incl salt in a medium bowl. Break egg into a 2 cup measuring cup, beat
> slightly with a fork, then add buttermilk to the 2 cup line...set aside.
> pour the warm oil and butter mix into a well formed in the dry ingredients.
> Add the egg and milk mixture and
> stir together quickly until the lumps disappear. Pour immediately into the
> warm skillet and place into the hot oven. Bake until top is golden
> brown...(about 5-7 minutes in my oven) Remove from oven, wait approx 2-3
> minutes, then turn out onto a plate. Have lots of fresh butter on hand for
> this one! It is moist and cake like in texture with really crispy bottom and
> sides. Enjoy!
>
> I have used this same recipe with all dehydrated ingredients which have
> been reconstituted and it worked really well. The crust will be very crispy
> and the insides moist and cake-like. This is one of our favorites! And it
> can be cooked inside a cast iron dutch oven with the lid on! It takes extra
> time for the campfire method, but it works, too!
> ~Deb
>
>
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