This corn-shaped cornbread is a symbol of mine and Jared's attempt to be more responsible with our money. I know it doesn't seem like much, but I feel pretty proud of myself for making cornbread!
It all started when I began watching Extreme Cheapskates on Netflix. Most of the people on that show are definitely too extreme for me (No thanks, I'll flush every time I use the bathroom.), but one man named Jeff Yeager and his wife participated in what they called a "Fiscal Fast." Basically, you take a week and decide to spend zero money on anything. Jared, of course, loved this idea because he gets STOKED about saving money, but I suggested we try a fiscal food fast instead; we wouldn't go out to eat or make any last minute grocery store runs, so we would actually eat what we had in our cabinets.
And there is quite a bit of food I'd been ignoring in our cabinets.
Our first couple of nights we finished off the leftovers in our fridge. Well, we ate the ones that hadn't turned into science experiments just yet. Last night was our first night that I cooked a full-blown meal out of the ignored ingredients in our cabinets.
So, the night before I found a bag of dried black-eyed peas and I put them in a pot to soak before we went to bed. I also found a packet of mash potato mix. Jared had brought home some gravy mix a while ago, and I decided to attempt cornbread because I have a really cute cast-iron cornbread pan that I have NEVER used and I wanted to give it a whirl.
But there was a problem. We ran out of milk for the cornbread.
So, I fired up the google machine and found a recipe for dairy-free cornbread!
That crisis averted, I decided to try and come up with my own recipe for the black-eyed peas, and here's my recipe:
- 2 cups of dried black-eyed peas (soaked overnight)
- 1 chopped onion
- 2 tablespoons of garlic powder (or minced garlic, but we didn't have any left)
- 1 tablespoon of Tony Chacheres creole seasoning
- 3 dissolved chicken bouillon cubes (these have been ignored in my cabinet for FOREVER)
- 3 cups of water (or enough to have about an inch of water over the beans)
Rinse and drain your peas and dump them in the crockpot. Dissolve your boullion cubes in some water in your microwave for about a minute and half and add it to the peas. Combine the rest of your ingredients and cook on low for about 4 hours.
I was expecting them to take much longer, so I started them earlier in the day and ended up having to put my crockpot on the "keep warm" option.
My parents came by to pick up something I found for Daddy, so we all had supper together, so it was a really nice surprise!
Then Mama forced Ophelia to snuggle.
Last night's supper was extremely filling and delicious. Plus, since we shopped our own cabinets, I feel good about us not wasting anything. What do y'all do to save a little cash here and there?