Recipes for the Boundary Waters and Quetico


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.

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.

Serve with the BWCA fish, or any other main dish. Thanks to Chef Cheryl T. for the original recipe.

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      Bannock and Bread Recipes

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