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30 Days of Thrive: Best Ever Cornbread

Shelf Reliance Mom: 30 Days of Thrive: Best Ever Cornbread

Tuesday, April 23, 2013

30 Days of Thrive: Best Ever Cornbread

When I joined Shelf Reliance (now THRIVE Life) I was super impressed with the chicken salad, but the cornbread is what REALLY knocked off my family's socks off.  My kids would scarf those suckers down like they were cupcakes and they were the highlight of any meal. These aren't the bone-dry, flavorless crumbly mess that most cornbread turns into.  These are incredibly flavorful and sure to please as they have at every food demo I've done so far.

As you can guess, I can take no credit for this recipe because it was developed by THRIVE Life, but they allow us to share this awesome recipe with our lovely party attendees so, you can thank TL for this complementary side.

The best part is they are made out of ALL food storage.  Yay!

I will warn you that one time I made these with some store bought cornmeal that we had leftover from before I started buying THRIVE and I made this same recipe.  It's not the same.  There is something about the Yellow Dent Corn that they use and the texture they grind it that makes the THRIVE Cornmeal really something else.  My family did not enjoy it and tasted the difference.  It was the first time I'd ever made them that they weren't all gone within the meal.  Funny how these things work sometimes!

I am adding this to the 30 days of THRIVE list because we eat it with our Chicken and Rice dish, Taco Soup and THRIVE Express Entrees so I am sure that it will be included as sides in your family's dishes in the future as well.

Another thing that I love about these muffins is that they can be cooked in an 8x8 dish or in a 12 pan muffin dish.  (Found that one out on accident when I went to do a food demo and the host didn't have an 8x8 dish. Aren't accidents you learn from the best!)

Try them out and let me know what your family enjoys them with. 

Best Ever Cornbread
2 T THRIVE Powdered Milk, not reconstituted (either non-Instant or Instant will work)
1 c water
1 T vinegar
1/4 c plus 2 t water
1 c THRIVE Flour (I prefer wheat instead of white)

1. Preheat oven to 375 degrees. Grease and 8x8 pan or a 12 muffin pan.
2. Whisk together Powdered Milk, 1 c water.  Add vinegar and let sit for 5 minutes.
3. Meanwhile, in a large mixing bowl whisk the Butter Powder and Egg Powder into 1/4 c plus 2 t water.
4. Add milk mixture into egg/butter mixture and then add the remaining ingredients whisking until few lumps remain.
5. Bake in a preheated oven for 22-30 minutes if using an 8x8 dish or 15-20 minutes if using the 12 muffin pan.  (I used to be in a lower altitude before moving to Denver and have noticed a huge difference in cooking times since moving.  Check on yours periodically by doing the toothpick test and find the time for your area)
6. Serve warm!

Question of the Day:
What side dish does your family gulp down?

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