Grocery Breakdown: Week of Sept. 27

Sunday: Leftover tortellini from last week. 
Monday: Black Bean Soup and Cheese Quesadillas
Tuesday: Chili and Cornbread. (I froze some chili last week and made homemade cornbread from the recipe below)
Wednesday: Italian Sausage and Ravioli
Thursday: Chicken Verde Tacos
Friday: Oktoberfest with Maureen and Laura and friends
Saturday: Phil is going out for pizza, I’ll stay at home and scrounge while studying.

Total this week: $63.14

Homemade Texas Cornbread:
(adapted from Homesick Texan, the method is hers I changed the ingredients some to reflect what I had on hand)
2 cups yellow cornmeal
1/2 cup flour
1 tsp salt
1 tsp baking powder
2 cups milk
1 tablespoon vinegar
1 egg
2 tablespoons canola oil

Preheat oven to 450 degrees.
Put the drippings or oil in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
Mix together dry ingredients. Set aside.
Whisk egg and buttermilk. Mix with dry ingredients
Take cast iron skillet out of oven, and pour hot oil into batter, and mix.
Pour batter into cast iron skillet, bake in oven for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.
Mmmm. I ate a slice this morning crumbled in milk, like it was cereal. Does anyone else do this? I love it!


  1. I love it! I prefer white corn meal. Try it. have you ever made amish corn bread? It is so good!

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