Backpacker's Southern Style Cornbread.  Inspired by Joy of Cooking Southern Style 
Cornbread. 

Prepare in a 6 inch aluminum skillet with cover over coals or low flame.

1/2c stone ground cornmeal (220 cal)
1/4t salt
1/4t baking soda
1/4t baking powder (1 cal)
1/2T ground flax seed (19 cal)
1/6c powdered milk (40 cal)
1/2T + 1T olive oil (60 + 120 cal)
1/3c + 1.5T water

1. Lubricate skillet with 1/2T olive oil and heat until smoking.  While pan heats...
2. Beat flax seed with 1.5T water to form a gelatinous goo.
3. Mix olive oil, flax seed, and water with dry ingredients until a batter forms.
4. Pour batter into skillet and cover.
5. Bake 10-15 minutes, rotating 1/4 turn every 2 minutes until a toothpick inserted in center comes out clean.

Note: Mix dry ingredients in a zip top bag and use it for mixing all ingredients in the field.  Cut off the corner and squeeze the batter right into the skillet.  You will need another small bag or container to hydrate the flax seed.

Yield: 2 servings
Calories per serving: 230

November 2019 Tom Canich <tom@canich.net>