Tin Can Bread
This recipe is from the Great Camp Woolsey Cookbook, courtesy of the Ottawa Area Girl Guides.
Combine 1 1/2 cups biscuit mix, 1/2 cup cornmeal, 1/4 tsp. salt, and 2 tbsp. sugar. Stir in 3/4 cup milk and 2 tbsp. vegetable oil. Spoon into greased cans to 2/3 full. Cover tightly with foil and stand in a pot of boiling water. Cover pot and steam about 30-40 minutes. Cool slightly and shake out of can. Serve with soups, stews, etc.