Camper's cornbread in a can
Makes 2
This homemade mix is adapted from the box of Quaker Yellow Cornmeal.
| 1 | tablespoon canola oil |
| 2 | clean cans (13 to 15 ounces each), labels removed |
| 2 | squares (5 inches each) foil |
| 1 | cup flour |
| 3/4 | cup yellow cornmeal |
| 1/4 | cup sugar |
| 1/3 | cup nonfat milk powder |
| 4 | teaspoons powdered egg whites (available at Whole Foods Markets) |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1 | cup water |
| 4 | tablespoons oil |
2. In a large bowl, mix the flour, cornmeal, sugar, milk, whites, baking powder, and salt.
3. Divide the cornmeal mixture in half (each half is 1 cup plus 2 1/2 tablespoons).
4. When you are ready to bake, add 1/2 cup water and 2 tablespoons oil to each bag. Use a spoon to mix them in. Pour the batter into the prepared cans. Set the foil on top, oiled sides down, and press it against the cans (leave room for the bread to expand).
5. Place the cans about 3 inches from the hot coals. Bake for 5 minutes. With a pair of tongs or pliers, turn the can halfway around. Bake another 5 minutes. Lift the foil cover and check the bread.
6. Continue to bake, turning, and check at 3-minute intervals. The bread is ready when a knife inserted into the center comes out clean.
7. Remove the cans from the heat and cool for a few minutes. Wrap them in a towel. With a can opener, remove the bottom ends of the cans. Gently push the bread out. Slice and serve warm.
Note: To make the breads in a home oven, set the breads on a rimmed baking sheet. Bake them for 20 minutes at 375 degrees. Remove the foil and continue baking 5 minutes more. Cool 5 minutes.
DEBRA SAMUELS 
