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September 2005

5-Minute Meals: Backcountry Breads

Four hearty, ready-in-a-flash bread recipes

©Mitch Mandel; styling by Melissa Mayo

5-Minute Meal

Cornbread

1 cup cornmeal

1 cup flour

½ teaspoon salt

1 tablespoon sugar

2 teaspoons double-acting baking powder

2 tablespoons powdered egg

1 tablespoon cooking oil

1 cup water

extra oil for cooking

At home Mix dry ingredients and pack in a zipper-lock bag.

In camp Stir together remaining ingredients and dry mixture in a bowl. Divide into 2 or 3 portions and flatten like a pancake if you have a large skillet. (If not, thicker dough pressed against the sides of a pan will still cook up just fine.) Bake over medium heat (if your stove has only high heat, hold the pan an inch above the flame) in well-oiled skillet until the edges look slightly brown (about 3 minutes). Flip and bake 2 to 3 minutes more. Makes 2 servings. Variations: Add ½ cup sunflower seeds into batter for crunchy cakes, or ½ cup grated cheddar or jack for a cheesy bread.

©Mitch Mandel; styling by Melissa Mayo

5-Minute Meal

Hush Puppies

1 cup cornmeal

½ cup white flour

1 tablespoon sugar

2½ teaspoons double-acting baking powder

2 tablespoons powdered egg

1 tablespoon onion flakes

3 tablespoons powdered milk

½ teaspoon salt

¾ cup water

cooking oil

At home Mix dry ingredients and pack in a zipper-lock bag.

In camp Add water and mix thoroughly. Add just enough oil to the skillet to almost cover the bottom. (Hush puppies are traditionally deep-fried, but you can get away with less oil by turning them frequently.) Heat oil and pan on high heat, then drop dough by the spoonful into hot oil and fry until brown. Makes 2 servings.

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