"Veggied Up" Food Storage Cornbread

I love cornbread...all kinds.  I don't even join in on the sweet versus unsweetened or the add flour don't add flour debate.  Fried, baked, boiled (dumplings)....I love it all!

One of the things I look for when I am buying long term storage items is versatility.  Since that is such a big deal to me I thought I'd share just how versatile long term storage veggies can be when combined with dried goods can be.  It's easy to imagine adding dried veggies to soups, casseroles, and pasta dishes.  We see those all the time in pre-made mixes...think hamburger helper type dish, for example.

We're having tuna cakes from the freezer cooking session, pasta from the bits basket combined with a butter sauce and green peas (from long term storage),orange slices (gifted to us) and cornbread.

Since we are participating in both the Eat Down the Pantry Challenge and endeavoring to rotate our long term storage I decided to share how I sometimes make cornbread muffins.  Notice the sometimes because I really wasn't kidding when I said I love it all....I know more ways to make cornbread than I do anything else....lol.

These are the ingredients I'm using plus I forgot to photograph the baking soda, egg and cider vinegar.

powdered milk

corn meal (unleavened)

baking powder and salt

dried onion, bell pepper and broccoli (broccoli is in small bag at top)

shortening powder

water

Begin with 1/3 cup of each of the onion, bell pepper and broccoli.

Cover with boiling water and let sit until rehydrated.

I just let them sit while I pull everything else together.

Spray a 12 count muffin pan with oil and set aside.

Preheat oven to 375 to 400 F depending on what works best with your oven.

1 cup cornmeal

1/4 cup powdered milk

1/2 to 1  tsp salt (depending on how salty you prefer)

2 tsp baking powder

1/2 tsp baking soda

1/3 cup shortening powder

Mix well and set aside.

Drain the veggies.

I normally use a spoon to press some of the water out.

Combine veggies, 1 egg (lightly beaten), 2 tbsp of vinegar and enough water to reach desired consistency.

I simply put the egg, water and vinegar in a measuring cup and aim for 1 cup combined.

That is about how much it usually takes.

Divide more or less evenly among the muffin cups and bake for 18 to 20 minutes.

Serve warm with butter, cheese or mayo, or just serve plain.

There are lots of other items that are great additions to cornbread.

shredded cheese

corn or creamed corn

chili peppers

sour cream

bacon, ham or sausage

salsa (drain some of the liquid)

honey

maple syrup

and there are probably more, but I'm drawing a blank.

We'll be having a busy weekend starting a day early and ending a day late

since hubby has Monday off.  So if I am not back until then know all is well

and I hope you each have a wonderful weekend!