Corn Bread--canned milk and a chia seed egg make this a shelf stable recipe

Corn Bread

Corn bread is a delicious accompaniment to soups, barbecued meats, and beans.  This recipe may seem like a strange thing to include in a month of canned food recipes, but the fact is that corn bread can be made with canned milk, and canned milk is often under-appreciated as an ingredient.    Eggs can be replaced with a combination of chia or flax seeds and water.  The result from these substitutions is a simple and delicious bread or muffin made from shelf stable ingredients.

Corn Bread--A pan of eggless scratch made corn breadThis recipe can make either a pan of cornbread or a dozen corn muffins.

Corn Bread--made with a chia egg and canned milk.It’s sure to disappear quickly no matter which way you make it.   Seriously, my family devours this.  I blink, and all that’s left is one piece of bread and a plate full of crumbs.Corn Bread made with a chia egg and canned milk

Give our recipe for Corn Bread a try and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Corn Bread
Author: 
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This is a simple and delicious recipe for corn bread. It's easy to prepare, and tastes delicious. Cook's Note: If you don't have chia seeds, substitute 1 large egg for the chia seeds and water mixture. Total Cost of Recipe: $1.86 or $0.16 per serving
Ingredients
  • 1 tablespoon chia seeds ($0.30)
  • 3 tablespoons water
  • 1 cup yellow corn meal ($0.31)
  • 1 cup all purpose flour ($0.16)
  • ¼ cup granulated sugar ($0.06)
  • 1 tablespoon baking powder ($0.05)
  • 1 teaspoon salt ($0.03)
  • 1 cup evaporated milk ($0.67)
  • ⅓ cup corn oil ($0.28)
Instructions
  1. Preheat oven to 400 degrees
  2. Mix chia seeds and water together and set aside. This allows it to become thick and similar to egg in texture.
  3. Put corn meal, flour, sugar, baking powder, and salt in a large bowl.
  4. Mix dry ingredients together, and create a well in the middle.
  5. In another bowl, mix together evaporated milk, chia and water mixture (or an egg), and the oil. Mix these wet ingredients well.
  6. Pour liquid ingredients into the well in the middle of the dry ingredients.
  7. Stir until all ingredients are mixed together being careful not to over mix.
  8. Pour batter into a greased 8X8 inch baking pan.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center of the pan comes out clean.
  10. This is best served warm with butter.
  11. TO MAKE CORN MUFFINS: Follow recipe as above, but spoon batter into a 12 cup muffin tin, filling the muffin cups ⅔ of the way full. Bake Muffins for 15 minutes.

A chia seed egg and canned milk are a twist on a classic recipe.

Nutrition Grade:  B-

Nutrition Facts
Amount Per Serving
Calories 179
% Daily Value
Total Fat 8.3g
13%
Saturated Fat 1.8g
9%
Trans Fat 0.0g
Cholesterol 6mg
2%
Sodium 218mg
9%
Total Carbohydrates 24.0g
8%
Dietary Fiber 1.5g
6%
Sugars 6.3g
Protein 3.6g
Vitamin A 2%
Vitamin C 1%
Calcium 11%
Iron 6%

 

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