Michelle, you could use regular cornmeal mixed with flour, and add some seasoning. The Zatarain's is ground a little finer, but for cornmeal mixed with flour it won't be a big deal. I just looked up the product at the Zatarain's home page, here is the list. Not bad, actually, considering most of the stuff you read in ingredients takes a chemistry book to decipher:

ENRICHED CORN FLOUR (NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN AND FOLIC ACID), SALT, CAYENNE PEPPER, CITRIC ACID, MONOSODIUM GLUTAMATE, GARLIC, LEMON JUICE (MALTODEXTRIN, LEMON, CITRIC ACID, SUGAR), BLACK PEPPER, ONION.

In the kitchen I've been smelling a slight fishy smell in the corner near the dish washer that was getting stronger. I did smoke a salmon last week, but I couldn't find the source. I've run the dishwasher with vinegar and washed down the cabinet and walls and behind the faucet and such. Scrubbed the bowl that catches compost scraps, moved everything. Hopefully that got it.

Tonight's meal is supposed to be hamburger, and I don't buy ground meat so I've pulled out a pound of the chuck roast and I'll run that through the grinder once it has thawed to that perfect softer but still frozen stage. I wish I had my own ripe tomatoes to add to the meal. I have some green ones out there now, maybe there will be something before Thanksgiving. That's one good thing about this long growing season. Late veggies. :)

SRS