Corn bread

If you have access to a grinder you can widen your diet a lot. If you don’t have one it would be a good idea to get at least 1 hand-grinder.

1 cup corn meal
¾ cup whole wheat flour
3 teaspoons baking powder
¾ teaspoon salt
¼ cup molasses
1 cup milk
1 or 2 eggs beaten
2 tablespoons oil

sift together corn meal, flour, baking powder and salt; add remaining ingredients. Mix with a spoon. Bake in a 9 inch round non stick pan at 375 degrees F for about 30 minutes.

Variation

Mexican corn bread

1 cup yellow corn meal
1/3 cup all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 eggs, beaten
1 cup buttermilk
½ cup vegetable oil
1 can [9 oz] cream-style corn
1/3 cup chopped onion
2 tablespoons chopped green pepper
½ cup shredded cheddar cheese

preheat oven to 350 degrees F. in a mixing bowl, combine first six ingredients. Combine remaining ingredients and add to dry ingredients. Stir only until moistened. Pour into greased 9 inch baking pan
OR 10 inch heavy skillet. Bake 30 – 35 minutes or until bread is golden brown.

Variation

1 cup yellow [white or blue would work too] corn meal
1 cup whole wheat [all purpose would work too] flour
2 tablespoons sugar [brown sugar or honey would work too]
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda [if you don’t have baking soda you can up the baking powder to 3 teasons]
2 eggs, beaten
1 cup buttermilk [whole milk will work too]
½ cup vegetable oil [olive oil works as would ½ lbs bacon minced, fried reserving the grease]
1 can [9 oz] cream-style corn
½ cup chopped onion [if green tops are available add them too]
¼ cup finely chopped celery
2 tablespoons chopped green pepper
½ cup shredded cheddar cheese

Preheat oven to 375 degrees F. In a mixing bowl, combine first six ingredients. Combine remaining ingredients and add to dry ingredients. Stir only until moistened. Pour into preheated greased cast iron Dutch-oven OR 10/12 inch heavy skillet. Bake 30 – 35 minutes or until bread is golden brown.

Serve with butter, jam/jelly and or honey. A variation which enhances the nutritional value is to substitute up to half of the wheat and or corn meal with bean and barley flours.

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http://www.preparesurvivethrive.us/baked-beans/

http://www.preparesurvivethrive.us/carrot-croquettes/

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