Pantry-Friendly Corn Bread

This recipe is a simple, pantry-friendly take on corn bread, so that means you can make it any time without needing fresh ingredients.  Handy in a pinch, right?

PANTRY-FRIENDLY CORN BREAD

PREP TIME:  15 minutes
COOK TIME:  20-25 minutes

INGREDIENTS

• 3/4 c. corn meal
• 1  1/4 c. milk (either shelf-stable or reconstituted from powdered or evaporated; see options here)
• 1  1/2 c. flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/3 c. sugar
• 1 egg equivalent, reconstituted (I like the dehydrated kind here, but you can see other options here)
• 1/4 c. oil

DIRECTIONS

In a medium bowl, mix the corn meal, milk, egg, and oil.  Let stand for at least 5 minutes.  In a large bowl, mix the flour, baking powder, salt, and sugar.  Pour the wet ingredients into the dry ingredients and stir only until combined.  Bake in an 8x8 pan sprayed with cooking spray at 400 degrees for 20-25 minutes.  (Alternatively:  makes 31 mini muffins cooked for 15 minutes.)

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