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Survival food is sustenance that can be made easily during a survival or emergency situation using mainly simple, long-term storage food items, cooked outdoors, using off-the-grid methods.
by Leon Pantenburg
The sun rose over the Civil War encampment, and the smell of smoke and cooking food started to fill the air as the re-enactors began making breakfast.
John Nerness, my canoeing partner, and I were on our way home to Vicksburg, MS, from a canoe trip through the Okeefenokee Swamp on the Florida/Georgia border. We decided to take a detour to Andersonville, GA, to visit the site of the infamous Civil War prison.
To my delight, a re-enactment was going on that weekend, complete with authentic encampments and living history demonstrations. We decided to hang around and see the event.
Camp life was difficult during the Civil War, and a quick meal was important! (Library of Congress photo)
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Always interested in historic food, I stopped by one of the campfires where a re-enactor was cooking corn meal mush in a skillet.
He decided to fry it. His only cooking utensils were a spoon and a knife, a large metal cup and a small cast iron skillet. He had a small cloth bag of cornmeal, some hardtack and an apple. Those were his rations for that day.
Corn meal mush is one of the most traditional frontier foods imaginable. Cornmeal was relatively easy to find and cheap. If a traveler could carry cornmeal and a skillet, and could build a fire, then mush was a fast meal.
Mush can be eaten as a porridge or cereal in a bowl, or it can be chilled, sliced and fried in a skillet. The leftovers, along with an extra biscuit, were the traditional trail food for a noon-time stop.
This recipe, from Jan LeBaron’s cookbook “Jan’s Fabulous Storage Foods Recipes” shows a quick, easy way to make corn meal mush from storage foods.
Corn Meal Mush Breakfast
1 c coarse ground corn meal
1 tsp salt
4 c milk, made from your powdered milk.
Stir cornmeal in 1/2 c cold water. Heat milk to boiling and add the salt and ground corn meal. Mix well and lower the heat. Continue cooking over low heat about 20-25 minutes.
Serve with hot butter, sugar and extra milk. When cool and firm, slice, coat with a little seasoned flour, salt, pepper or any other seasoning you like and brown in a hot skillet with some oil and serve with any dish.
For more survival recipes and cooking tips, check out these blogs: Survival Pantry, and Survival Recipes and Off-Grid Cooking
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