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Cornbread Mama Posts

It’s been a while. Again.

Yes, well I’ve been a bad blogger for the past ummm year or so. I almost forgot I had a blog. I started a new one. Then realized I should just start posting here again.

Yes. Welcome to my world. Scattered. Smothered. Fried. Kelli-brain.

I’ve missed my blog. I love having my own piece of real-estate in the imaginary internet world where I can keep all my precious internet-ey stuff.

So let’s play a quick game of catch up… Weight Watchers failed me again, or rather I failed it. Now I have even more weight to lose. I’m working on self-control. I have started my own diet plan called Baby-Stepppin’ Kelli. Don’t know anyone who would like to follow it. So far, I’ve done nothing but maintain for 4 months and then gain 5 pounds. So… Needless to say I’m trying to get back on track &  control/correct my eating habits.

Right now as I sit here with my (sugar-free half-caff)coffee, waiting for it to cool down, I am making a list of all I need to do today. Mentally. That’s scary. Mental lists get misplaced around here.

Where’s my legal pad? Umm…

Air filters, that’s it! Need. Air. Filters. Got it.

Ok. Today is not a good day to catch up on blogging. But this is a quick helping of love as I run out to cut the front yard. I love Cindy Colley’s blog! I come from a long line of Southern ladies so you’ll get why I love the title Bless Your Heart. If you’re looking for a Bible study – one that really helps you DIG DEEP check hers out. I’ve been doing it for several months and have really learned so much more than ever before.

Well my mental list has reached it’s limit. Limit of 1. I need to go get to work. So much to do before my son’s baseball party here tonight! So here I go. Insert lawn mower sounds here. 

Have a super day!

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Weight Watchers Cornbread???

Zoo Trip 2011

No, I don’t have a recipe for that.

I am beginning Weight Watchers after having lost almost 50 pounds on Bariatrics & then gaining back almost 30 pounds!!! It’s recent and I’m really liking it. I’m doing it online and it is pretty cool. I can track my weight loss, my points, and lots of other things online. It’s a lot better than when I half-way tried WW many moons ago. So we’ll see how it goes.

I see there are many blogs out there regarding weight-loss on WW. Where I used to look for the “best recipe” blogs now I’m looking for “healthy recipe blogs” – but not anything made with tofu! I mean – something REAL that I can feed my family! So, here I gooooo…

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Well I’m Back

I’ve been busy.

I’ve been lazy.

Well, I’ve just been out for a while. Things have been busy, but I really just haven’t had the energy to blog lately. A lot has happened in the past few months. My babies turned 6! Our dog was hit by a car and had to have surgery and many trips to Auburn. Of course there was Thanksgiving and Christmas, my beautiful new niece was born, our 8th anniversary, and New Years… Then there is the new church building that is going up and we are cooking for the wonderful workers who are helping us so much! And I have gotten a job – as an Elementary art teacher. Not to mention, my computer HD crashed and I have just now gotten it back! So, yes, like yours, our life has been hectic but now I would like to get on with things.

I am looking into ‘coupon-ing’ and am beginning that journey. As I mentioned I now have a 6 year old boy who is hungry 24 hours a day! I have to find a way to feed him!!! Not much grows in the winter, so until the spring/summer I have to get creative with grocery shopping!

There is an upcoming class in this area that I hope to attend & get started along with my mother and sister. So that’s what is going on right now.

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Sausage & Cream Cheese Brunch Casserole

This recipe is so easy and simple, yet so wonderfully satisfying, I have a hard time keeping myself from making it 7 days a week!

Whether you’re having friends and family over for brunch or even making breakfast for the kids in the morning this casserole is great! My kids love it and I have to limit myself to making it once a month. Or I would eat & make one every day! That would be very very bad!

1 lb bulk pork sausage (I use mild)
1 8oz cream cheese
2 rolls refrigerated crescent rolls

Spray casserole dish with non-stick cooking spray.
Spread one of the crescent roll packages out flat in the bottom of the pan. Bake at 350 until lightly golden.
Meanwhile cook sausage on med/hi until browned (not pink at all!).
Reduce heat to lo & stir in the cream cheese until mixed well.
Spread onto the baked crescent roll layer.
Top with other crescent roll package in a flat layer as well.
Bake for 10 minutes or until golden brown.


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Iron skillets are the oldest form of non-stick skillets! Not to mention you get a good dose of iron from using a good old iron skillet! So here’s how to keep it seasoned and non-stick…

First, if there is any rust on the pan (which can happen when it’s not cared for properly) give it a good wash with warm soapy water and scrub with a scouring pad to get it good and clean. THIS WILL BE ONE OF THE FEW TIMES YOU WILL EVER WASH THIS PAN FROM NOW ON! Normally washing a well seasoned iron skillet is a big NO-NO!

After you have it clean, dry it really good so that no more rust will set up. Then warm it up a little bit in your oven. Only heat it until it’s warm, and you can still handle it without hurting yourself. Take it out and put a little chunk of shortening in it – my grandmother called it ‘Oleo’ instead of Crisco or shortening. Stick it back in a 300 degree oven until the shortening melts.  Take out the pan (Don’t be an idiot – this pan WILL BE HOT! And like all iron skillets it will hold the heat for a long long time so use a hot mat!). Using tongs or a thick bunch of paper towels coat the sides and entire bottom of the skillet with the melted shortening. Pour out any excess and continue baking the skillet for 2 hours. Then take out and wipe out any remaining shortening with another bunch of paper towels. (It will be hot again!)  Let it cool and you should have a well seasoned and non-stick skillet.

You will have to be careful, because this is not teflon, it will take some up-keep to keep this skillet nice and slick. It is well worth it, for your family’s health! After cooking and once the pan is cooled enough to touch, wipe out anything left in the pan with a paper towel. It should be as clean as it was before you started!

Tips for keeping up a good skillet:

  • Use enough butter/olive oil when cooking on the stove top to keep eggs or other items from sticking. The butter keeps the oil from burning and the oil keeps the butter from burning.
  • Don’t cook on too high of a heat setting. Iron skillets hold heat well and distribute it amazingly evenly, so you may not need to cook on as high of a setting as you would have with another pan.
  • Constantly moving the food you are cooking and scraping the pan with a metal spatula will help tremendously with keeping food from sticking.
  • If you do get food stuck to the pan, scrape with metal spatula or wooden spoon getting a much as you can off, and if necessary run hot water in the pan and wash any food out. (NO SOAP!) I find that rubbing the bottom of the inside of the skillet with my hand while the hot water is running in it helps me feel and clean the inside. If you do end up having no other choice but to use soap, you will have to re-season the pan again!
  • I like to have designated pans for certain foods. I use only one in particular for my cornbread. Then I have one for meats, and one for eggs, and such. But this is just me being really picky. And I live in the south and have many iron skillets. If you only have one, just protect it well with oil and grease and cleaning it as soon as you can. Don’t let an iron skillet sit with food in it! It’s not a “leave it an let it soak” kind of pan!
  • You can use a dish towel to wipe out the pan, just designate one in particular that you will always use, because it will be greasy and dingy looking after a while.

Not my babies anymore

kids first daySaid I wasn’t going to cry – but dog-gone it – I did. My babies started Kindergarten today!!! More on that later. To all the crying Mommies out there – I feel your pain! And you’re not as crazy as I thought!

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Cornbread, of course…

Let’s just start this little shin-dig out right with what else but a recipe. And not just any recipe. The BEST CORNBREAD recipe, ever.

I know most people just want to eyeball it, but it really does help to have a recipe so that you don’t choke your family members with the crumbs! My recipe is NEVER dry, always moist and lovely!

Give it a try.

First off – you HAVE to have an iron skillet. PERIOD. Don’t even try to make cornbread until you have one! Seriously!

On to the recipe…

1 1/3 cups self-rising cornmeal
1/4 cup oil
1 cup buttermilk (rinse measuring cup with 3/4 cup water and add to mix)
3/4 cup self-rising flour
1 egg

Heat oven to 425˚. Spray iron skillet with cooking spray and add about 1/4 cup oil to skillet. Allow to heat in oven.

While it heats mix all ingredients together and pour into hot skillet. Place back in oven and reduce heat to 400˚. Cook until golden brown!

Be sure to tell me if it’s NOT the best cornbread you’ve ever had!

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