Tag: southern

Easy & Delicious Cornbread


Cornbread is another southern food I discovered while living in Georgia, which I truly enjoy. There are numerous variations of this dish, but this one is my go-to recipe since it’s quick and so very tasty!

Cornbread

Ingredients

  • 1 cup Albers® White or Yellow Corn Meal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg, lightly beaten

 Directions

  1. Preheat oven to 400°F. Grease 8-inch square baking pan.
  2. Combine meal, flour, sugar, baking powder and salt in medium bowl.
  3. Combine milk, oil and egg in small bowl; mix well.
  4. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
  5. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
  6. Serve warm.
Source: Albers®

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Southern Potato Salad


I lived in the South (Georgia) for many years and loved so many things about it. One was the people/friends that I made, whom I found to be truly down-to-earth and caring folks. Second… some of their delicious “southern” dishes. Southern Potato Salad, to me, is THE best and is the only kind that I’ll have now. I realize that everyone has their favorite kind of potato salad, but from the rave reviews I received at work this week when I brought this dish in, I’d recommend giving it a try.  This recipe serves 4, so if you need more, just double the ingredients.

Ingredients

  • 4 potatoes (I recommend Yukon Gold for their creamy & buttery texture)
  • 4 large eggs
  • 1/2 stalk celery, chopped
  • 1/4 cup sweet relish
  • 1 clove garlic, minced
  • 2 tbsp prepared mustard (yellow or Dijon)
  • 1/2 cup mayonnaise (use regular, low-fat or fat-free)
  • 1 tbsp cider vinegar (white vinegar can be substituted)
  • 2 tbsp sugar
  • 2 tbsp minced onion (optional)
  • Salt and pepper to taste
  • Paprika

Directions

  1. Bring a large pot of salted water to a boil. Add peeled potatoes & cook until tender but still firm, about 15-20 minutes; drain & chop into cubes.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  3. In a large bowl, combine eggs, celery, sweet relish, garlic, mustard, mayo, vinegar, sugar and salt and pepper. Mix well, then add potatoes and toss gently. Chill for 2 hours before serving, sprinkle with paprika.