Now THAT was a meal.
I’ve espoused my deep love for the Crock-Pot before on these pages, but the Crock-Pot, barbecue, AND cornbread? Heaven on a plate.
I found this recipe over at $5 Dinners, which is quickly becoming a go-to site for me in my quest for less expensive meals. And while I was initially surprised to find that one could cook cornbread in the Crock-Pot, I figured, why not? I’ve been able to cook nearly everything else in the slow cooker; it would only make sense that this would turn out just as well.
When I arrived home this evening, I was greeted by the intense aromas of barbecue and baked bread, and I inhaled with delight. LeeLee and I inhaled our dinner almost as quickly! The sauce, mingled with pulled “chicken” strips from Trader Joe’s as well as corn and a diced sweet potato, served as the perfect complement to the cornbread topping.
As I said before, this was heaven on a plate. We’ll definitely be making this dish again!
The stats:
Barbecue sauce: $1.50 ($0.75/person)
“Chicken” strips: $2.99 ($1.50/person)
Jiffy cornbread mix: $1.18/two boxes ($0.59/person)
Frozen corn: $2.00 ($1.00/person)
Sweet potato: $0.92 ($0.46/person)
Lettuce: $3.49 ($1.75/person)
Tomatoes: $1.00 ($0.50/person)
GRAND TOTAL: $13.08 … or $6.55 per person.
BUT WAIT! This recipe makes two nice-sized leftovers. So the per-person price goes down even more!
:)