Zombie Cornbread Recipe Using Shelf Stable Foods

This recipe uses eggs, which are a shelf stable food. Eggs do not need refrigeration. However, Americans tend to refrigerate everything and may not feel comfortable using eggs that haven't been refrigerated. For that reason, the powdered eggs substitute is included.

Zombie Cornbread Recipe

Ingredients:

1/2 cup cornmeal
1 cup flour
2 tsp. baking powder
2 tbsp. sugar
1 tsp. salt
1 cup buttermilk (1 cup water + 2 tbsp. buttermilk powder
1/4 tsp. baking soda
2 eggs (4 powdered eggs + 8 tbsp. water)
1/4 to 1/2 cup hot water
2 tbsp. Crisco

Directions:

Stir soda into buttermilk.
Add eggs and mix.
Blend buttermilk mixture into dry ingredients along with the water.
Set aside cornbread mixture and let stand for 1 hour.
Melt Crisco in iron skillet and coat well.
Pour cornbread batter into skillet.
Bake at 325 degrees F. for 1 hour.

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