Sign up for my newsletter and get a copy of my "28 Ways to Slash Your Grocery Budget"

One Hundred Dollars a Month

I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Mrs. Hillbilly’s Favorite Southern Skillet Cornbread Recipe

The links in the post below may be affiliate links. Read the full disclosure
By on · 8 Comments

Last week Mrs. HB and I got together and made one of our favorite recipes: Chicken and Sausage with White Beans. It’s a one pot meal and super tasty all on its own, but we decided to serve it up with a side of cornbread. Mrs. Hillbilly swears by a particular cornbread recipe, and since she’s never steered me wrong when it comes to food, I decided to give it a try. Wise choice. The boys loved it and I can see why it’s her go-to cornbread recipe. It’s savory and simple {not sweet at all}.

Ingredients

1 cup white flour
1 cup white or yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1/3 cup butter, melted plus 1 tablespoon
2 large eggs beaten

Directions

Preheat oven to 400 F. In a mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until moist. Melt the reserved 1 tablespoon of butter in heavy cast iron skillet. Pour batter immediately into pan.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Or room temperature. Or cold. You really can’t go wrong here.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Corn Pudding – The Best Side Dish Ever!

The links in the post below may be affiliate links. Read the full disclosure
By on · 5 Comments


The first time I ever heard corn and pudding in the same sentence, it seemed like an odd combination. I think creamy chocolate or butterscotch when I think pudding, so I just couldn’t wrap my brain around the combo.

And then I made this recipe and never looked back. The ingredient combo is AH-Mazing, but it’s also versatile. You could add a chopped onion or top it with some fresh chives. Maybe even throw in some bacon. I’ve experimented but I also love it exactly as listed below. If you make it and decide to add a little something, let us know in the comments below.

Print

Corn Pudding (the best one ever)

The ingredient combo is AH-Mazing, but it's also versatile. You could add a chopped onion or top it with some fresh chives. Maybe even throw in some bacon. I've experimented but I also love it exactly as listed below. 

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1/4 cup sugar
  • 3 tablespoons flour
  • 2 teaspoons baking powder
  • 2 teaspoons table salt
  • 6 large eggs
  • 2 cups heavy cream
  • 1/2 cup melted butter
  • 6 cups fresh corn kernels {can use frozen- increase bake time if so}

Instructions

  1. Preheat oven to 350F.  Lightly grease a 9 x 13 baking side and set aside.

  2. In a small bowl, combine sugar, flour, baking powder, and salt. 

  3. In a separate bowl, whisk eggs, cream and melted butter. 

  4. Slowly add flour mixture to the egg mixture and stir until smooth; stir in corn. 

  5. Pour into prepared baking dish and bake for about 45 minutes or until mixture is fully set.

  6. Enjoy!

the best corn recipesLooking for more ways to use up your corn? Check out 14 of the The Best Corn Recipes!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Fresh Corn Spoonbread

The links in the post below may be affiliate links. Read the full disclosure
By on · 10 Comments

Last week, the HH brought home 2 heaping boxes of fresh corn. I immediately hit the internet for corn recipes, as I knew we had a few weeks of all thing corn in our future. I found this corn bread variation on Southern Living, and it looked awesome {and not just because of the name. Spoonbread? It’s so fun!}. So i made it and it totally lived up to its name.

It was a big hit! Savory and scrumptious and a perfect way to use up some of that corn. If you have chili on the menu anytime soon, whip this up. You won’t regret it!

corn

Ingredients

1 cup self-rising white cornmeal mix
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 cups fresh corn kernels {can use frozen}
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh thyme
3 large eggs, lightly beaten

cornDirections

Preheat oven to 350F. Butter a 9×13 pan and set aside. In a large mixing bowl, stir together cornmeal, flour, sugar and salt. Make a well in the center and set aside. In a separate bowl, stir together remaining ingredients. Pour into well of cornmeal mixture and stir just until moistened. pour into the baking pan.

corn-spoonbreadBake at for 40 to 50 minutes or until golden brown or until a toothpick inserted into the center comes out clean. Serve with your favorite chili recipe, like one of the awesome recipes below:

Hobo-Bean-and-Bacon-Chili

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Buttermilk Cornbread Recipe

The links in the post below may be affiliate links. Read the full disclosure
By on · 4 Comments

buttermilk cornbread recipeLeave it to my friend Jane to stun me with another unusual combination that I loved. I’d never even heard of buttermilk in cornbread, but let me tell you Bob, this cornbread recipe totally worked! It was so delicious with our chili dinner. But I suspect it would also be equally delicious with just some butter and jam. Or straight from the oven. Or with these baked beans.

corn kernelsIngredients

1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk {how to make buttermilk}
1/2 cup corn
1/2 cup diced red bell pepper
4 tablespoons butter, melted
1 large egg, lightly beaten

 

buttermilk cornbread recipeDirections

Preheat oven to 425F. Grease an 8×8 baking pan and set aside.

Combine dry ingredients in a mixing bowl.  Make a well in the mixture and set aside.  In a separate bowl, whisk the remaining ingredients.  Fold the wet ingredients into the dry and stir just until moist.  Pour into prepared pan and bake at 425 degrees for 15-20 or until a knife inserted in the center comes out clean.  Enjoy!

Thy-Hand-Hath-Provided-Recipe-Book
If you love this recipe, you’ll love all the rest of Jane’s recipe found in her delicious cookbook: Thy Hand Hath Provided Cookbook. It’s simply AWESOME! She even has it on Amazon as an eBook!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Mavis Butterfield Etsy