Menu Plan Monday: Comfort food ....still!

I am afraid that I am still in comfort food mode so its not alot of variety this week! If fact, I am thankful that my family is good with all the foods that I am wanting right now!! I hope to be able to try new things soon but until then it looks like I eat what I can :) Happy Eating Y'all!!

Monday: Grilled tomato and cheese's, baked fries, peas

Tuesday: Ham potato cheddar soup, fresh bread, salad

Wednesday: Breakfast for dinner- French toast, bacon and scrambled eggs

Thursday: Chili and cornbread (See recipe below)

Friday: Pizza Night!

Saturday: Potato bar with chili, cheese and sour cream, garden salad with fresh veggies

Sunday: Left over buffet- Mama is prego...and not cookin!

My mama is from the south and she has very strong opinions on things such as manners, sweet tea and cornbread. My grandmother would always make our cornbread in a large cast iron skillet and it came out perfect every time! Let me make it perfectly clear, however. Cornbread in the south is not sweet! (Many a southern woman will get scrappy over this fact too :) ) Check out an adaptation from a family cornbread recipe....

Cornbread (Adapted from women in my family)

2 4 tablespoons bacon fat

1 1/2 cups self-rising cornmeal

1/2 cup all-purpose flour

1 egg

1/2 cup buttermilk

1/4 teaspoon of baking soda

water

Heat oven to 425.

Put the bacon fat in a cast-iron skillet and place in the oven. Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like a thick batter).

Take the hot pan from the oven, pour some of the melted bacon fat (a tablespoon or more) into the batter, then pour the batter into the hot pan.

Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.