Sour Cream Cornbread Mix Using Your Food Storage

What is it about old school chili  to make a gal homesick and happy at the same time? Really nothing seems to invoke those feelings of home like that comfort food from my child hood. Maybe it's the warming influence of the beans. Hee hee.

Ironically, it's not the same without a nice rich cornbread to drizzle the chili over is it? So here's my recipe for cornbread mix. First you will need to have some of my Homemade Bisquick.

Chef Tess' Sour Cream Cornbread Mix

1 cup Homemade Bisquick
3/4 cup cornmeal

1/3 cup sugar or sugar free replacement

1/3 cup powdered sour cream Sour Cream Powder 

2T powdered egg Whole Egg Powder 

Combine all dry ingredients. At baking, pre-heat oven to 425 degrees. Combine cornbread mix with 1 cup water. Stir until just combined. Pour into a greased 8 inch by 8 inch cake pan or a 9 by 5 loaf pan. Bake 20-25 minutes until a toothpick inserted into the cornbread comes out clean.

Drizzle with homemade chili. Or for breakfast, our all time favorite is to soak it in butter and maple syrup. Oh have mercy. It's comforting to the core.

If you prefer to make cornbread without a mix, may I suggest my lovely post on Scratch Cornbread from the early days of the blog. Gosh it's a classic.

Blueberry Waffles

Delightful Blueberry Waffles from Freeze Dried Blueberries

Freeze Dried Blueberries take a bit longer to rehydrate than most other fruits because they are a whole berry.  Most of the other freeze dried fruits are slices, dices or otherwise chopped.  In spite of the longer re-hydration process, the wait is worth it as these berries work great in your favorite recipes.  Of course, you can also snack on them right out of the can.

Freeze Dried Blueberries are quite tasty and versatile.  Blueberries are also a nutritional powerhouse and have a high level of antioxidants.  They add flavor and a sweet boost to smoothies, breakfast cereals, pancakes, muffins, breads, cobblers and more. 

The following recipe can be used for waffles or pancakes.  Try this great recipe and have the kids asking for more:

Blueberry Waffles made  from Freeze Dried Blueberries.  (In place of the 1/2 cup blueberries, you could also use shredded zucchini, diced apples, strawberry slices, diced bananas and nuts or other fruits.)

 

Combine Dry Ingredients:

1 1/2 Cup Flour (Spelt Flour or Soft White Wheat Flour or White Flour)

1/2 Cup + 2 tbsp of Country Cream Instant Nonfat Milk Powder

1/2 tsp RealSalt Granular Salt

2 tsp Rumford Aluminum Free Baking Powder

Then add wet ingredients:

1 Cup Water

2 Eggs

4 Tbsp Coconut Oil for waffles (for pancakes use only 2 Tbsp)

2 Tbsp Honey (or Xagave or Sugar)

Mix all of the above ingredients and then add:

1/2 Cup Honeyville Freeze Dried Blueberries

Troy's Delicious Banana Blueberry Muffins

Banana Blueberry Muffins from your Food Storage

Banana Chips are not just a snack.  This great food storage item can also be used in recipes that call for bananas.  However, there are a few details of which you should be aware.   Banana chips are dehydrated and coated with oil (usually coconut oil) and sugar.  This makes them crisp and yummy to snack on, but makes rehydrating them a bit of a challenge.  Soaking in cold water doesn't yield great results.  However, by using hot water to rehydrate them they become soft and rehydrate quite nicely.  They are then ready to be added into muffins, breads, pancakes, waffles and other baked foods.  For a nice cruncy variation you can add chopped pieces of Banana Chips in dry to your recipe.

Banana Chips rehydrated in hot water

Here is a great way to use banana chips and freeze dried blueberries from your food storage in muffins:

Banana Blueberry Muffins

1 cup Natural White Flour
1 cup Prairie Gold Whole Wheat Flour
1 cup Sugar
2 tsp Rumford Baking Powder
1/2 tsp Real Salt
1/2 cup rehydrated Country Cream Instant Milk or other rehydrated powdered milk
1/2 cup Red Feather Pure Creamery Canned Butter (melted)
1 reconstituted egg (or fresh egg lightly beaten)
1 tsp of vanilla
1 cup rehydrated Freeze Dried Bluberries (or fresh or frozen blueberries)
1 cup rehydrated Banana Chips (chopped in food chopper)

Rehydrate banana chips and blueberries.  Mix dry ingredients.  Add Milk, butter, egg and vanilla.  Mix until just moistened.  Add blueberries and chopped bananas.  Bake at 400 degrees for 20-25 minutes.  Makes about 18 muffins.

Freeze Dried Corn

So Sweet It Can Be Eaten Right Out Of The Can!

This product is delicious rehydrated and can even be eaten dry as a snack!  The Honeyville Farms Freeze Dried Corn is a sweet yellow corn that has been flash frozen and then sublimated to extract almost all of the moisture from the corn and then is canned for long-term storage as a dry product.   The freeze drying process for sweet yellow corn removes approximately 97% of the water while helping to retain the natural taste and nutrition. This product comes sealed in a #10 can and has a shelf life of  up to 15 years in the sealed, unopened can.

Rehydrating can be done in several ways.  The following video provides some great instruction on how to do this:

This is a very popular product because of its high quality and great taste.  Here is a great Chili Corn Bread Recipe where you can use your reconstituted sweet yellow corn:

Green Chili Corn Bread

1/2 Cup Corn Meal or Corn Flour

1 Cup Natural White Flour or other white flour

1 tsp Real Salt or other table salt

1/2 tsp Baking Soda (preferably aluminum free)

1/3 cup Red Feather Pure Creamery Canned Butter or other butter

2 Eggs or 2 Tablespoons Whole Egg Powder and 8 Tablespoons Water

1 Cup Reconstituted Freeze Dried Corn

2 Cups Reconstituted Freeze Dried Shredded Cheese or 2 Cups Freshly Grated Cheddar Cheese

1 Can Green Chilies

1/4 cup Honey or Sugar

3/4 Cup Milk or 3/4 Reconstituted Country Cream Real Instant Milk

Mix all ingredients together and place in glass baking dish.  Bake at 350 Degrees for 50 minutes or until done.

Troy's Buttery Food Storage biscuits

Easy to Make Biscuits from Your Food Storage

These are my favorite biscuits in the world.  My mother used to make them when I was growing up and my wife resurrected the recipe for me and started making them.  The recipe is basically just a baking powder biscuit recipe.  We will give you an idea of how to make them with your food storage.  These biscuits are easy to make, clean up well and are delicious!

We use some very high quality food storage ingredients to come up with these buttery biscuits.  We typically use flour ground from Prairie Gold Hard White Spring Wheat, or we use a combination of Prairie Gold Flour and Natural White Unbleached and Unbromated White Flour.  The butter for this recipe comes in the form of Red Feather Pure Creamery Canned Butter.  Our powdered milk of choice is Country Cream Real Instant Milk and we use Rumford Aluminum Free Baking Powder.  For salt, we prefer Real Salt Granular over purified table salt.

You can cook these biscuits in an oven, dutch oven or even a sun oven.  So without further delay, here is the recipe:

Recipe for 10 - 12 Biscuits:

2 Cups Prairie Gold Whole Wheat Flour and/or Natural White Unbleached and Unbromated Flour (or other combination of Wheat and/or White Flour)

3 tsp Rumford Aluminum Free Baking Powder (or other baking powder)

1/2 tsp Real Salt Granular (or 1 tsp table salt)

6 Tablespoons Red Feather Pure Creamery Canned Butter (or fresh butter or shortening)

2/3 Cup Country Cream Milk (or raw milk or pastuerized milk or other powdered milk)

Heat oven to 450 degrees.  In a mixing bowl, add flour (whole wheat, white, or combination of both), baking powder and salt.  Melt the butter or shortening and pour in.  (You can also cut in the butter or shortening, but I like to melt it.)  Add in 1/2 cup of milk.  Mix lightly and quickly.  If the dough leaves the side of the bowl you are ready to.  If not, add additional milk.

Turn out the bowl onto a lightly flour surface and then roll out to about 1/2 inch.  Most of the time I don't even flour the surface as these come up fairly cleanly.  Cut biscuits out with a cup.  Bake on an ungreased pan for 10 to 12 minutes.  Enjoy these biscuits hot with additional Red Feather Creamery Butter!