Pantry Friendly Cornbread

 

1/2 C. cornmeal

1 C. flour

2 tsp. baking powder

2 T. sugar

1 tsp. salt

1 C. buttermilk (1 c. water + 2 T., buttermilk powder)

1/4 tsp. baking soda

2 eggs (4 T., powdered eggs + 8 T., water)

1/4 to 1/2 c. hot water

2 T. Crisco

 

Stir soda into buttermilk; add eggs and mix. Blend buttermilk mixture into dry ingredients along with the water. Set aside cornbread mixture and let stand for 1 hour. Melt Crisco in iron skillet and coat well. Pour cornbread batter into skillet. Bake at 325° for 1 hour. |