Monday, February 25, 2013

Cornbread kind of weekend

I'll be honest, short and sweet with this post. Partly because I really don't feel like anything I could say would be as exciting, and partly because I'm really, really bummed and sad Judy has shut down her blog, but this may be the last time.

The weekend went alright otherwise. I did spend a little over $50 after all was said and done, but my dad and I had a good dinner and hung out. He's always liked cornbread, but only last year he tried to actually make it. He made it once and it was excellent, but hadn't done it again since, so what a better time for that?
If only ours looked this nice...
We made some on Friday with an instant mix, which was a little dry and overmixed, but good. We ate it all. Then I bought a different mix on Sunday, and that one was quite salty (one of those 'add eggs and milk' mixes). Definitely won't be buying that brand again, but I have a feeling we'll try another few batches of cornbread this coming weekend. Any brands that you guys use? We used Jiffy on the first try (boxes), and I have no idea what was it we used on Sunday (came in a bag).

This week will probably be much of a wash in terms of funds (no expenses foreseen until the weekend), and Friday is payday. This payday will be interesting because I changed my 401k contributions and tax withholdings. I am crossing my fingers that fixes my tax shortcomings and allows me to break even next year. I'll send taxman a check and be done with taxes. I'll redo my budget to accomodate new income levels. Then I'll do some sleeping.


  1. I make cornbread from's not hard to do if you have the ingredients.
    If I must use a mix, I use Jif as it's what my mom used in a pinch too back in the day.

    Glad you and your dad has a good visit.

  2. Blogging is never gonna be the same without Judy...

  3. Definitely make it from scratch! You'll get MUCH better results! lol! And no chemicals & preservatives! ;)

  4. You don't need a mix. It's only a few more ingredients to make it from scratch. Try this:

    1 cup all-purpose flour
    1 cup white cornmeal
    2 to 4 tablespoons sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    2 eggs
    1 cup milk
    1/4 cup oil, or melted butter if you prefer

    Just mix it together and bake in a 9x9 pan at 425 for 20 minutes or so, until it looks done.

    Southern cornbread does not contain sugar; northern imposter-cornbread does (I betray my southern roots and put some sugar in. Shhhh! Don't tell anyone. I am a sugar fiend - what can I say?) Always use white corn meal, never yellow. That much I must respect and adhere to.

    p.s. This recipe courtesy of a popular cookbook with a red and white checkered cover

    1. p.s. It looks just like your photo!

    2. I've read it shouldn't contain sugar... but we like it with it. Thanks for the recipe. I'll definitely buy cornmeal and try it this way.