Things You'll Need
- Food processor
- 1 cup dry cereal (corn- or wheat-based)
- 1 cup finely chopped peanuts
- Heavy saucepan
- 2 cups peanut butter
- Wooden spoon
- 2 cups cornbread mix
- 1/2 cup honey
- 1 cup wild birdseed
- Wax paper
- 8-inch-by-8-inch pan
- String (optional)
Instructions
Preheat the oven to 350 degrees F.
Combine the cereal and peanuts in a food processor. Make sure that the cereal is a simple corn-, rice- or wheat-based recipe, like Corn Flakes, Rice Crispies or Chex. Pulse the cereal and peanuts until course but not fine.
Melt the peanut butter over medium heat until smooth, constantly stirring with a wooden spoon.
Add the cornbread mix, stirring until blended. Add the honey and heat until glossy, but not boiling.
Remove mixture from heat. Add the cereal/peanut mixture and gently fold with wooden spoon. The mixture should thicken.
Fold in the birdseed until mixed thoroughly.
Line the 8inch-by-8-inch pan with waxed paper. While still warm, pour the bread batter into the pan and place in the oven.
Bake 10 minutes and remove from the oven, allowing the bread to cool for 20 minutes. Place in the refrigerator and cool for several hours.
When cool, remove from refrigerator and cut birdy bread into 1-inch cubes. Store in airtight container or freeze.
Place one cube in a domestic bird cage, cutting in half for smaller birds. For wild birds, tie a string around the cubes and tie to tree branches.