I enjoyed leftover cornbread for breakfast today. Last night it was served with baked beans and kale, and this morning I had it with maple syrup. Cornbread is my favorite for versatility. It is also my favorite subject for substitution experiments.
Encouraging Spencer to enjoy frugal food is an ongoing project. Before I started making cornbread his favorite quick bread was Pillsbury biscuits. Now he prefers cornbread which is much less expensive and much more delicious.
Now that I have him “hooked” on cornbread I can work to make it even less expensive. I have experimented with different egg substitutions and found that a flax seed substitution is the tastiest choice. Now that I have successfully replaced the egg I am working at reducing the milk.
Last time I made cornbread I used 1/4 cup water and 3/4 cup milk. This time I used 1/2 cup each of milk and water and the cornbread is still delicious. Next time I will increase the water a little more before I find out if I can completely replace the milk with water.
After I get the milk substitution taken care of I will start in on the oil. Oil is cheap, but applesauce is free (for me). It is also more healthful.
I look forward to a long life with Spencer so there is no need to “convert” him overnight. I have found that a gradual adjustment is best. Next step: Thrifted clothing.
What about you, readers? Can you offer “conversion” suggestions for spendy spouses?