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
1/2 cup buttermilk
1/4 teaspoon of baking soda
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.