Returning from our Christmas vacation, we were tired of eating out and knew we had some frozen Brunswick Stew at home (our traditional way to use up turkey left from Thanksgiving). We had no trouble convincing each other it would be best with some cornbread. Oops.
The pantry was bare — the cornbread mix we knew was there wasn’t. So we pulled out a favorite scratch recipe. The pantry didn’t contain cornmeal, and the fridge has never had buttermilk in it as far as we know. So, having been in Scouting and Camp Fire Girls, we MacGyvered.
Janet remembered we had some lime tortilla chips being saved for nachos. These I crushed and then ran through the blender until they were cornmeal again. I remembered we had some Greek Yogurt (5 oz), and this we topped off with fat free milk to 1 cup plus a tablespoon.
Emergency Cornbread recipe
- 1/2 cup AP flour,
- 1 cup finely ground corn chips (consider all the variety this offers)
- 5 oz Greek yogurt, topped to 8 oz + 1 tbsp w/milk
- 1 tsp sugar (or agave nectar)
- 1 tsp baking soda
- salt from chips + 1/2 tsp (or 1 tsp if using cornmeal)
- 1 egg + 1 yolk.
Mix wet ingredients. Mix dry ingredients. Mix together (I use a whisk for this). Allow to sit while preheating oven to 425 deg F. Preheat pan (pref cast iron) in oven. When oven is at temp, remove pan and grease/oil it. Pour mixture into the pan and level it. Cook until toothpick comes out dry from the center of the cake — about 12 minutes).
The result was excellent. It was a Johnnycake, hoe cake, cornmeal crumpet, that really complemented the stew. The left over cake sliced horizontally and toasted made a great breakfast. As usual, this experiment has led us to think of other ways to use this recipe. With onions, garlic, peppers and chopped seafood, we can see it as a great fritter mixture.