Cornbread is pioneer food at its best – – simple, hearty, and inexpensive. And although cornbread is most famous as a co-host for chili, I love warm, buttered cornbread for breakfast with a piece of sausage and a cup of steaming hot, black coffee. My kids like to drizzle maple syrup over cornbread for breakfast.
We are trying to go awhile without going to the store, so I’m trying to be extra-vigilant about kitchen waste. Tonight I have my dehydrator filled with ginger, celery, oranges, and even blobs of cranberry sauce so they didn’t go to waste. I cut and froze two apples because they were starting to get a little mealy. They will end up in smoothies. Three soft bananas ended up in the freezer as well. My girls like them blended up with a wee bit of milk and protein powder as a frosty treat. I had three uncommitted sweet potatoes getting a little rough looking, so used them for sweet potato bread!
A great way to cut down your grocery bill is to identify the items you use most often, and how to either get it cheaper, or make it yourself. Bread is something most of us use, and I find it rather expensive considering the ingredients. I’ve been making my own bread for years, but my experience has evolved. I love homemade bread so much, that even as a single Hill staffer I would dodge elegant events with free food and drink provided by lobbyists, so that I could get back to my apartment and knead my bread. This did not please my chief-of-staff, but hey, I was a spokesperson, not a policy person, so I didn’t need to be there anyway. Really all I wanted to do is come home, kick off my heals and bake bread. Of course now, I use a bread baking method which does not require kneading, so I’m a step ahead. This is so easy that it’s ridiculous.