Tuesday, May 5, 2009


This recipe is by no means healthy, but it is a good way to use the wheat, white flour and cornmeal in your storage. It doesn't fall apart like other cornbreads and it is awesome! Most items can be completely from storage if you buy powder eggs, milk and butter. For now I just freeze the butter when it is on sale. I do use the powdered milk for this as well. This recipe was taken from http://www.dealstomeals.blogspot.com/

Cornbread Cake
1 c. sugar
1 c. margarine
1 ½ c. flour (can use half white and half wheat flour as well)
1 c. cornmeal
2 t. baking powder
2 t. salt
2 beaten eggs
1½ c. milk
Cream sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 30 minutes or until toothpick comes out clean. Can be doubled and baked in 9 x 13 for approximately one hour.

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