We are of the school of southern cornbread, therefore I have never made sweet cornbread. My husband requested I did so today I tried it. Guess what, we loved it. He loved it much better than our regular cornbread (I know Grandma would be shocked if she were here). I don't know how good it would be with beans but it was very good with our Sunday dinner. Guess what else - I made up my own recipe? I never do that with baked goods because you have to be more precise with measurements but this one actually worked really well and I will be sharing it this week.
Anywho, here is this week's menu plan.
Menu Plan
I keep breakfast and lunches simple. I do some things on the weekend to make it easier for the week. I try to serve smoothies with breakfast or at least sometime between breakfast and lunch.
Breakfast:
- Blender Batter Waffles
- Eggs and bacon and toast
- Yogurt and toast and fruit
- OAMC French toast sticks (for the freezer)
- Muffins - Using variations from the Master Muffin Mix from Home Joys with more variations
- PB & J (from the freezer), fruit and veggies
- Leftovers
- Mini pizzas and carrots
- Roast chicken in the slow cooker, mashed potatoes, baked butter carrots and cornbread (recipe to come)
- Penne with sausage, potatoes and green beans (Food Nanny cookbook)
- Beans and Spanish rice and all the fixins with some tortilla chips
- Cracker Barrel style Chicken and Dumplings, green beans and corn
- Pizza , Easy whole wheat breadsticks, Spinach Salad
- Leftover Buffet
- BBQ Meatballs, oven baked fries, steamed veggies (didn't have this last week)
Mini freezer cooking session (didn't do this last week):
Cheesy Pastry Puffs
OAMC French toast sticks
I always make sweet cornbread here. I should do that soon.
ReplyDeleteI always make sweet too. That's probably why hubby prefers it--or maybe not. LOL
ReplyDeleteThe first time I every had cornbread is making it from the recipe on the cornmeal bag. I was living with my nana at the time, and she had bought it accidentally as it was next to the wheatlets on the grocer's shelf.
ReplyDeleteThe recipe was for sweet cornbread, and it was a huge hit at Sunday dinner. I have been making it ever since, having refined the recipe over time, and many folks have asked for the recipe:
1 cup flour
1 cup cornmeal
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1 large egg
1/3 cup of oil, melted butter, etc.
2 tsp vanilla extract
1 cup canned milk
Preheat oven to 400F. Mix all ingredients together just till combined. Grease your baking pan, and put in the batter.
For muffins bake 17-20 mins or til done. For a loaf or cake, decrease the temp of the oven to 375 and bake 25-28 mins or til done.
I prefer sweet cornbread. I never knew it came any other way until my husband requested cornbread with his chili. At first I thought, "gross!!" After thumbing through the cookbook I found another world of cornbread. I really think sweet is better though. Not great with chili though.
ReplyDelete@Anne Ollamha
ReplyDeleteThank you. I have a question about the canned milk - is that just evaporated milk? I used yogurt in mine and I thought it made it really moist.
@MJ
ReplyDeleteOr maybe so
@Ma
ReplyDeleteYes you should.
@Sarah
ReplyDeleteI think there is room for sweet and non-sweet.