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Canning Dehydrating Recipes from the Pantry
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Recipes from the Pantry

Simple Southern Cornbread

Serves 6


1/4 cup butter (melted) or oil
1 Tbsp sugar (optional)*
2 eggs (beaten) (fresh or rehydrated)
1/2 cup sour cream or yoghurt
1/2 cup milk  (fresh or home-canned -
             but not condensed - I use nonfat)

1 cup yellow cornmeal
2/3 cup brown rice flour
1 1/2 tsp aluminum free baking powder
1/2 tsp salt
1/4 tsp baking soda

* If you prefer a sweeter cornbread, but want all natural, try substituting 2 Tbsp of the liquid for 2 Tbsp of any fruit juice concentrate.


Preheat oven to 425o (435o for high altitude).
Grease a 8" or 9" baking dish/pan very well - preferably with butter, tallow, lard, etc.
Mix all dry ingredients together and stir well.
Mix all wet ingredients together and stir well (whisk a bit!)
Combine wet with dry ingredients and fold gently with large spoon until mixed well - do NOT beat.
Pour into baking dish and spread evenly - do not press down on mixture.
Bake for 22-25 minutes (maybe 30 minutes at high altitude).
Cornbread is done when a toothpick pricked in center of pan comes out clean.


Fruit Juice Concentrate
Simmer 1 quart fruit juice (apple is good, but peach is great!) until it is reduced by half.  Pour in jar and store in refrigerator until needed - keeps about 10-14 days in refrigerator.

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After Canning (and Dehydrating) Recipes
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