Contributor: Kate “Drop-N-Roll” Hoch
The following is currently one of my favorite backpacking supper recipes. It requires a little home preparation but is simple, filling, and delicious.
Chili and Cornbread Crumble
Chili and Cornbread Crumble ready to eat
1 can chili
1 jiffy corn bread mix, prepared as directed on box
(1 can chili + 1/4 box of cornbread = 1 meal)
Spread chili in a thin layer on solid non-stick dehydrator sheet.
Slice cornbread into thin strips (about 1" wide). Lay flat on mesh dehydrator sheet.
Dehydrate at ~150F approximately 8 hours. Crumble dried chili into a Ziploc bag. Pack 1/4 of the cornbread into another Ziploc bag (break as desired/necessary to fit in bag).
Dehydrating the chili
Add ~10oz boiling water to chili and let sit for 10 minutes. Sprinkle cornbread pieces on top of hydrated chili. Enjoy!
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