The following spicy cornbread recipe comes from reader S.A., as a follow-on to her previous recipe article on how to expand on standard storage staple foods.
I love cornbread, I’m a southerner. I’ve spent a lifetime making muffins from scratch, but here’s an easy way to expand your cornbread. My preference is sweet, jalapeño cornbread with small corn kernels for added texture and calories.
- 1 box Jiffy corn muffin mix
- 1 Can white shoepeg corn
- 2 teaspoon sugar
- Dehydrated jalapeños, to taste. (Use more or less to match your tolerance for spiciness)
- Grease or PAM-spray a 12-muffin tin.
- Mix cornbread per directions with egg and milk.
- Add the sugar and at least 1/4 cup of corn.
- Shoepeg is preferable to regular corn as the pieces aren’t so clunky.
- With a molcajete, grind however much dried jalapeño as you wish to use.
- Place some jalapeño bits in the bottom of each slot in the muffin pan.
- Pour in the batter, dividing it to make 12 muffins.
- Bake as directed, for 12 minutes.
“These cornbread muffins are very tasty, especially served with butter right out of the oven. They nicely extend any meal, or make a yummy snack.
Be ready, be strong, be kind.
Remember to practice!”
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!