Cornbread and …….

2008 February 24
by spiritandsoul

We often forget that the simplest things can help make or break our frugal journey.  Take cornbread for example.  I haven’t made it in a long time – but I made some this morning.  Now I am wondering why I stopped making it so often.  It is cheap, easy, fast, tasty, and so very versatile!  These are all the foundations of a frugal food!!

Now sure, there is beans and cornbread – but what about chili?  Or stew?  or just any old leftover plopped on top of a steaming buttery square of cornbread?  It would turn something plain into a real treat!  If you don’t want to make it from scratch you can buy those little boxes of mix for 2 or 3 for a dollar and keep them on hand.

You can use corn bread as a replacement for:

  1. Toasted white bread
  2. Biscuits
  3. Noodles
  4. Pasta
  5. Rice
  6. Mashed potatoes
  7. etc.

When your “usual everyday” is starting to get on your nerves give cornbread a try!  Learning to think outside the box saves money, time – and can be very tasty!

Here is my favorite cornbread recipe:

Corn Bread

Ingredients:

  • 1 c. all-purpose flour  
  • 1 c. fine cornmeal  
  • 3/4 c. brown sugar  
  • 1/2 t. salt  
  • 3/8 t. baking soda  
  • 1 large egg, beaten  
  • 1/2 c. buttermilk  1/2 c. sour cream    

Method

Preheat oven to 450. Grease well a 8×8x2-inch pan; set aside. Sift into mixing bowl first five ingredients; add remaining ingredients and mix well. Pour into prepared pan. Bake for 20 minutes.

from → $3 or less meals for 4, Frugal Food, Frugal Strategies

One Response leave one →
  1. 2008 February 25
    pensgirl10 permalink

    Hi, this is JanS from FF….I’m enjoying your posts and looking forward to more, more, more!

    In the meantime I have a comment about cornbread. This is one of my favorite foods. When served with beans as you mentioned, it becomes a whole protein so is a simple and cheap meat substitute. I like to make a pan for supper then eat leftovers for breakfast with strawberry jam. If it doesn’t get eaten up soon enough and is a little stale, no problem. Crumble it into a bowl, add milk, and you have cereal. That might sound a little “out there” for people who were raised on boxed cereal but our ancestors ate that way for hundreds of years. What do you think they did when everything had to be cooked from scratch, yet the farm wife was needed in the fields at harvest time? In a book I read recently, when the family came in exhausted at dusk, they had a meal of leftover cornbread crumbled into buttermilk.

    It’s yummy too. :) I do the same with any muffin, quick bread or gingerbread that gets a little stale.

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