1 (1 lb.) bag Great Northern beans
Martha White self-rising cornmeal mix
Fresh green onions (opt.)
Pitcher of tea

CORNBREAD:

2 c. cornmeal mix
1 egg
1/4 c. vegetable oil
1 1/4 c. buttermilk

For Beans: Soak beans overnight (Tuesday). Wednesday morning rinse beans and place enough water to cover beans in crock pot. Cook on low from 6:30 a.m. to 4:30 p.m. Around 4:15 p.m. you must season with vegetable oil (to make them healthier). Salt and pepper to taste. You may also want to add a dash of hot sauce at this point.

Cornbread: Mix well and bake at 450 degrees. Bake until top is golden brown. (Black iron skillet is best for baking cornbread.) When done, serve with large glass of iced tea for a meal that will take you through the rest of the week.