The Best Cornbread Ever!

Okay. I know everyone says that. Truth is, most cornbread recipes are very similar. This one is no exception. I think what makes this better is that it is made from scratch. For this recipe, you can grind your own popcorn white or yellow – your choice. I like white the best and if you buy it in bulk you save money too.

One thing that makes it an excellent food storage recipe is that you can dry pack popcorn in mylar bags, all ready to open and grind for the cornbread. The popcorn definitely stores better than the cornmeal, which is a plus.

Here is a tip about the mylar bags if you are sealing them at home, and have sealed something like popcorn in the mylar bags, when you open the bag, just cut across the top, remove the popcorn or beans or whatever you have sealed, refill with more new popcorn or beans and reseal, put a new label on and you are good to go. The mylar bags can become reuseable bags.

For the cornbread recipe, grind the popcorn in your wheat grinder on either medium or fine. You can also use cornmeal in this recipe but this is definitely a food storage recipe so try all the food storage items in it that you can.

It's great with honey butter or fresh jam or I've included one of my favorite ways to eat cornbread too.

The Best Ever Cornbread
1 c. cornmeal (Grind your own popcorn to make cornmeal)
1 c. flour
1 cube butter
½ t. baking soda
½ t. salt
2/3 cup sugar
2 eggs or (4 T. powdered eggs + ½ c. water)
1 c. buttermilk or (1 T. lemon juice or vinegar in cup, finish filling with milk, or powdered milk)
Preheat oven to 375º. Grease an 8” square pan. Melt butter over low heat in a medium saucepan. Remove from heat and quickly stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and only a few lumps remain. Pour batter into prepared pan. Bake 30-40 minutes or till a toothpick comes out clean.

Serving suggestion: Cornbread and Chili
For a fun and different way to serve chili, bake up a batch of cornbread. Serve in bowls topped with chili, grated cheese and sour cream. For a quick chili meal or a good storage idea, try “Darn Good Chili Mix” made by Bear Creek Soup Mixes. All you need to add is tomato sauce and your own meat and you have a quick meal.