Cornbread

We've been buying fresh-ground cornmeal at the farmers market, trading for it actually....it makes the best cornbread!

Basic recipe:
1 & 1/4 cups flour ( I use 3/4 c fresh ground whole wheat and 1/2 c. regular flour)
3/4 c. cornmeal
1/4 c. sugar
1 tsp. baking powder
pinch salt

Mix dry ingredients, add:
2 eggs
1 c. milk
1/4 c. oil

Pour into greased pan, bake at 375 until a toothpick comes clean.


If doubling recipe, use three eggs, not four----I added an extra to the original recipe.

Zucchini lasagna

I used a whole zucchini, peeled and sliced thinly lengthways in place of noodles.....layered with thinly sliced tomatoes and green pepper from the garden, cheddar cheese ( I didn't have any white cheese on hand), and a can of spaghetti sauce poured over all. Baked at 350, I'll report back tomorrow...

Cheese cost: approx 2.00
Spaghetti sauce: 1.00

This made enough for three meals for the three of us. We added a chopped veggie salad from the garden, and I plan to add cornbread to tomorrows menu.