Old World Aviaries

The avian gourmet—

Corn breads

• 1 c. flour
• 1 c. yellow corn meal
• 3/4 tsp. salt
• 4 tsp. baking powder
• 1/4 c. Petamine
• 1/4 c. Bag-O-Bugs
• 1 c. milk
• 1/4 c. vegetable oil
• 2 eggs with shells
• 1/2 c. mixed frozen vegetables, thawed
• 1/2 c. frozen broccoli, thawed

Mix all dry ingredients. Stir in milk, eggs, oil, and vegetables. Bake at 350° for 20-25 minutes or until the toothpick comes out clean. Cool and cut into one inch cubes and store in plastic bags.

Birdie Corn Bread

Ingredients

• 2 c. yellow cornmeal
• 2 c. whole wheat flour
• 1 c. dried milk
• 4 tsp. baking powder
• 4 eggs including shells
• 1 c. cooked white rice
• 1 c. monkey chow (soaked)
• 1 c. hulled millet
• 4 c. warm water
• 1 pkg. frozen vegetables

Mix all dry ingredients together. Add wet ingredients. Grease two 9 x 12" pans and bake at 425° for 25 minutes. Let cool and cut into one inch cubes and store in plastic bags.

Jiffy Bake

Ingredients

• One 8-1/2 oz. Box Corn Bread Mix
• 2 eggs and shells
• 1 c. Sun Maid Fruit Bits
• 4 scoops soy based baby formula
• 2 c. shredded spinach
• Water (enough to make a cake-like consistency)

Mix ingredients. Grease baking dish and bake at 300° until toothpick comes out clean, about 35-40 minutes. Cool and cut into one inch cubes.

Eight Grain Corn Bread

Ingredients

• 2 8-1/2 oz. boxes Jiffy Corn Muffin Mix
• 2 c. Eight Grain Cereal, not cooked (see recipe)
• 1 c. peanut butter
• 4 eggs with shells

Mix ingredients in a large bowl, adding enough water to make a cake-like batter.  Bake at 350° for 30-35 minutes.