(Note: This recipe is intended for finches.)
Mix corn muffin mix, eggs, wheat germ, milk and poppy seed in large bowl. Mix by hand or with electric beater until smooth. Place in greased 9 x 13 glass or metal pan.
Bake at 350° for 20–25 minutes until toothpick inserted in center comes out dry. (Top may be quite brown..) Let cool either in pan or on rack. While cornbread is cooling, prepare egg shells.
Egg shells may be prepared using either oven or microwave. If using oven, spread shells on cookie sheet and bake at 350° for 10–20 minutes or until inside of shell begins to turn brown. Let cool, then grind in food processor or nut grinder until shells are in very small pieces.
If using microwave, place shells in large glass or plastic bowl and microwave on High for 4 minutes. Allow to cool, and grind as above.
When cornbread is cool, cut into pieces and whirl in blender or food processor until crumbly. Add ground eggshells and bird vitamins. Mix together well. Freeze in 1–2-day quantities in zip-lock bags or small containers. (Allow 1/2 teaspoon per bird per day for finches.) The mix can also be frozen in ice cube trays. Once frozen solid, cubes should be taken out of the trays and stored in large zip-lock bags in freezer. Portions should be thawed before giving to birds by taking them out of the freezer and placing in refrigerator overnight. Do not thaw by leaving on counter or table overnight as this will encourage bacteria growth.