This afternoon while the vegetarian posole simmered in the crockpot, I popped over to the food shelf a couple blocks away, hoping the line would be shorter mid-afternoon. It was—I only waited 5 minutes. The shelves are picked over toward the end of their day, but I was mostly hoping for meat to cook for my coworkers—a lot of them big carnivores. Bingo! Ground beef AND chorizo. Vegetarian no more.
I’m gonna need a bigger crockpot.
BEST OF ALL: Dolly Parton’s sweet cornbread mix!!! I will make it to share, but I’m keeping the box.😊
I
made cheesy cornbread for work this morning, with the Dolly Parton's
Cornbread Mix I got at the food shelf. I had all the ingredients but an
egg, so I substituted an overripe peach, also from the food shelf.
It was really good! I'd add a peach on purpose next time.
I'd also cut back on the cheese--a cup and a half is a lot.
Here's the recipe from the back of the box.
Dolly's Favorite Jalapeno Cornbread
1 16-oz. pkg Dolly Parton's Cornbread Mix (or make your own, cheaper = corn meal, flour, sugar, & baking powder)
1 1/2 cups shredded cheddar cheese (I'd half that next time)
1 medium jalapeno, seeded & chopped (I used Trader Joe's bottled Sweet & Hot jalapenos)
1 cup milk
1 egg (I substituted a mushy peach)
1/3 cup melted butter
Stir the mix, cheese, and jalapenos together.
Stir in wet ingredients.
Pour into 8 x 8 or 9 x 9 pan or skillet, or muffin tins.
Bake at 375º for 20–30 minutes.