Yes, my family actually likes it better this way!I've made it from dried ingredients a bunch of times. Powdered milk and eggs works fine. I also like to use fresh ground corn and wheat. It doesn't rise quite as high because of the wheat fiber, but it sure tastes a lot better.
There are a lot of different types of cornbreads. Some are very simple. Hoe cakes, pones, etc.Have you tried "hot water" cornbread? It taste great and doesn't pull on your egg and milk stores.
It's cornmeal, a little baking powder,and hot water. Mixed and fried in a skillet.
I'd give you a recipe but I've seriously only seen it made without people measuring. Google it
Mike, Do you have a recipe you could post for cornbread with the dried ingredients, pleaseI've made it from dried ingredients a bunch of times. Powdered milk and eggs works fine. I also like to use fresh ground corn and wheat. It doesn't rise quite as high because of the wheat fiber, but it sure tastes a lot better.
There's no special recipe needed. It's very simple to substitute the dried ingredients. If the recipe calls for 2 cups of milk and your powder says use 1/3 cup powder to a cup of water to make 1 cup milk, just add your 2/3 cups powdered milk to the dry ingredients and the 2 cups of water to the wet ones. Same with the powdered eggs.Mike, Do you have a recipe you could post for cornbread with the dried ingredients, please
That's the same recipe as I use for my basic cornbread, minus the sugar. Wars have been fought over sweet vs non sweet cornbread! :This is the one we use if all purpose flour is available (and we use powdered eggs and powdered milk in the recipe):
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
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.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.