2 cups self rise flour ($0.24)
1 cup self rise cornmeal ($0.12)
2 eggs ($0.24)
2 cups milk ($0.40) - for really great cornbread use buttermilk!
1/4 cup veg. oil

Mix all ingredients well and pour into a baking pan (I use a brownie pan or square cake pan because I don't have a cast iron skillet) Bake at 400* until brown on top and the bread is fully cooked through.

For the cabbage start with a good size head, about 2 lbs. (organic cabbage is $0.98 per lb at Ingles this week). Cut out the core and chop up the cabbage into bite size pieces. Rinse well and put into a large pot of boiling water. Cook until tender. Drain.

While the cabbage is cooking you will want to start cooking your tomatoes. Take one (15 oz) can of tomatoes ($1.00) and blend up. Pour into a sauce pan and add 1/2 stick of margarine ($0.10) and 1/2 cup of sugar ($0.13). Cook until the butter and sugar are dissolved and the sauce begins to thicken.

Open a can of Luck's pinto beans ($0.68) and warm. (If you prefer to cook your own beans, Ingles has 1 lb bags of organic pinto beans on sale for $1.63.)

Fix your self a big 'ole plate of cabbage and cover with the stewed tomatoes. Add a heaping spoonful of beans on the side and get a nice size slab of cornbread (don't forget to slather it in butter!). I like to have a slice of sweet onion to have with my dinner, too. And if you are fixing this in the summer time, nothing beats a slice of tomato and some cantaloupe!