Food Storage Checklist #20 (cornmeal & basic ingredients)

To Do:

• Learn more about corn and cornmeal.
• Make this yummy cornbread.
• Update your 3-month supply list.

To Purchase:

• 25 lbs of cornmeal or corn kernels.
• 1 lb of baking powder.
• A few extra razors and bottles of shaving cream.
• Something from your 3-month supply list.

Yummy Sweet Cornbread

This is the best cornbread I've tasted. It goes well with split pea soup or chili.

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

1. Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Tamale Pie in a Skillet

1 onion, chopped OR about 2 Tbsp. dry onion
1 - 1 1/2 cups THRIVE ground beef & 1/2 cup water
1 cup wheat berries (optional)
1 cup of THRIVE tomatoes
1/2 cup of THRIVE tomato powder & 2 cup water
1 cup THRIVE corn & 1/3 cup water
1 cup THRIVE sour cream & 1 cup water
1 (4.5 oz) can olives, sliced

2 tsp. salt
1 Tbsp. chili powder
½ tsp. cumin (optional)
1 cup corn meal
2 cups Monterey jack or cheddar cheese, shredded

Using a 10" or 12" skillet with lid, stir all of the ingredients, except the corn meal and cheese, until thoroughly mixed. Sprinkle corn meal on the top. Pour one cup water over corn meal. Cover and simmer over medium for about 20 minutes. Remove from heat, add grated cheese to the top, cover with lid until melted.