Cornbread from long term storage
 
 
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Ingredients
  • 9 ounces of popcorn
  • 4.2 ounces Hard white wheat berries
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ⅔ Cups of sugar
  • 2½ tablespoons egg powder
  • ½ cup powdered milk
  • 2 tablespoons shortening, bacon fat, or vegetable oil
  • 14.2 ounces (little more then 1¾ cups) of water
Instructions
  1. Grind Popcorn with the Wonder Mill on the bread setting. 9 ounces should yield about 2 cups of cornmeal.
    Cornmeal ready

    Cornmeal ready

  2. Grind the Hard white wheat berries with the wonder mill on the bread setting. I used a digital scale to measure out 4.2 ounces which from my research would yield about 1 cup of flour.
  3. Place 10-inch cast iron skillet in oven on middle rack and heat to 450°F.
  4. Mix all the dry ingredients together in a large bowl until evenly incorporated. I used our Kitchenaid mixer to do this but it can also be done by hand.
  5. When all the ingredients are mixed add 14.2 ounces of water. I used a digital scale again to get an accurate measurement but if you do not have one just use a little more then 1 & ¾ cups of water. I based this off the powdered milk and eggs instructions so depending on your brand it may differ slightly.
    Batter being mixed

    Batter being mixed

  6. As oven nears 450°F, remove skillet and add fat. Swirl fat to evenly coat the bottom. I used bacon fat but any shortening can be used. At our cabin I plan to use vegetable oil the we keep there (bacon fat requires refrigeration.
  7. Pour batter into hot skillet and return to oven
    Batter in cast iron pan

    Batter in cast iron pan

  8. Bake until top is just golden and edges have browned and pulled away from the side of the pan, 20 to 25 minutes. Allow to cool slightly and serve warm.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/cornbread-from-long-term-storage/