Back Country Cornbread
thanks to
Kevin Nash/Ks Paddler
Recipe Ingredients:
- 1 box Cornbread mix
- 2 tsp powdered eggs
- 1 tsp powdered milk
- 1/4 cup of water
Cooking instructions:
Add together the cornbread mix, powdered eggs and milk into a small or medium size roasting bag. Pour in the water and mix or knead the mixture. Close the bag and place it into a pan with 1 1/2" of water. Cover pan and bring to a boil for about 10 minutes. Remove from heat and let stand for 5 minutes. Open bag (careful of the stream) and remove cornbread.
Variations/Hints:
This would be a bag of cornbread (how do we explain the looks). Variations are to add dried onions, or peppers, or jalapenos to mix.
Comments:
Serve with the BWCA fish, or any other main dish. Thanks to Chef Cheryl
T. for the original recipe.
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