Tuesday, February 1, 2011

Cornbread for Breakfast

Our family loves cornbread for breakfast!  My husband's family does this often and we've decided it is delicious as well.  Split pieces in half horizontally, butter and then pour peach nectar over for a great breakfast.  We make our own nectar by blending peaches until smooth.
Cornbread is great for breakfast or served as a side with chili

You can leave your peaches right in the jar to puree them

Split the cornbread in half

Spread with butter and then pour peaches over the top

You'll want to make a few of these mixes to keep in the pantry.  My 8-year-old can even make breakfast when I have a mix on hand.  Just write on the ziplock bag with a sharpie marker the items you need to add.  I just refill my bags when I make a new mix.

1 cup all-purpose flour
1 cup yellow corn meal
1 egg
3 ½ tsp baking powder
1 cup water
1 tsp salt
¼ cup oil
3 Tbsp sugar

3 Tbsp dry milk powder

Mix dry ingredients together in a ziplock bag.  To make:  Pour mix into a bowl and add wet ingredients.  Mix or stir together.  Pour into greased 8x8 pan.  Bake at 425° F 20–25 minutes.  No egg version: Add ½ tsp baking soda, 1 Tbsp white vinegar and ¼ cup cooked, mashed navy or pinto beans in place of the egg.  Reduce the oil to 2 Tbsp.  If you double the no egg version, cook in two 8x8 pans instead of one 9x13-inch.

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