Friday, January 21, 2011
Food Storage Friendly Friday – Menu Idea and Tip of the Week
It’s Friday again already and time for another reader submitted recipe. This is so fun reading your ideas about your favorite recipes using food storage. Please email any recipes you would like to share to firstname.lastname@example.org . I’ll include your first name and where you are from when I post your recipe. I know you all have recipes that use food storage in them so email them to me and everyone can increase the usage of food storage in their baking. If you have a food storage tip or even a preparedness no-no, send those too.
One of the readers here told me that she loves taking regular recipes and converting them to food storage. We should all look at some of those ideas as we increase or food storage preparedness. Feel free to send any recipes that use food storage items. They do not necessarily have to be a main dish, but can be a beverage, side dish, bread, breakfast idea, snack idea or of course desserts. Any recipe that you like and use will be appreciated by the rest of us.
Tip of the week: Prices on everything are climbing at an alarming rate. Some things are going up faster than others but expect your food budget buying power to decrease a lot this year. One of the things that is increasing in price and has for some time is aluminum foil. I have tried to store as much foil as I can because I think it is a great storage item. You can wrap food in it and cook over hot coals. Use it to line Dutch ovens or make a cardboard oven with it. In an emergency it would be invaluable for many uses. It doesn’t necessarily have to be the heavy duty foil, although some of that would be good to have too, but any foil will be a handy thing to have. You will probably never see it on sale but know it is cheaper in the big box stores than the grocery stores and whenever you can afford a box or two, do it. You’ll be glad you did. We will go over some uses for foil in a later post.
This week’s recipe is a cornbread recipe with a variation. It looks so good. I hadn’t thought of using cream corn in my cornbread but I plan on trying it soon. I may need to stock up on a few more cans of cream corn and even the chilies too.
Food Storage Friendly Friday Recipe of the Week submitted by: Megan M – Utah
Cornbread with Creamed Corn
2 c. yellow cornmeal
1 t. kosher salt
¼ c. sugar
2 t. baking powder
½ t. baking soda
1 c. buttermilk
1 c. canned creamed corn
2 T. melted butter
2 T. canola oil
Preheat oven to 425º. Place a 9 or 10” cast iron skillet in the oven to preheat. In a bowl, combine cornmeal, salt, sugar, baking powder, and soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir just to combine. If the batter will not pour, add more buttermilk to the batter. Swirl canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 18-20 minutes. Notes: This was the best cornbread I have ever made. I used stone ground corn (Bob's Red Mill). It is essential to preheat your skillet. For one batch I added a small can of diced green chilies with the creamed corn. That was excellent too.