1.8 KiB
Cornbread
1 cup Albers® White or Yellow Corn Meal 1 cup all-purpose flour 1/4 cup granulated sugar 1 Tbsp. baking powder 1 tsp. salt 1 cup milk - I sub with water most times 1/3 cup vegetable oil 1 large egg lightly beaten
INSTRUCTIONS
PREHEAT oven to 400°F. Grease 8-inch square baking pan. COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm. NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.
Cornbread Fritters
- Add more corn to cornbread batter
- Fry in oil
Mac n Cheese
Tuna Melt
Fried Okra
Fried Green Tomatoes
Mix:
½ cup cornmeal ¼ cup flour Salt + pepper (generous)
Steps:
Slice green tomatoes about ¼-inch thick. Dip slices in buttermilk (or just dredge dry if you want it simpler). Coat well in the cornmeal/flour mix. Heat your skillet with a good layer of bacon grease or avocado oil (medium heat). Fry 3–4 minutes per side until deep golden and crispy.
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Cucumber Tomato Salad
Ingredients:
Tomatoes Cucumber Onion (thinly sliced) Lemon juice Avocado oil Salt + Pepper Pinch of mustard powder (optional but nice) Jalapeño (optional, for heat)
Method:
Chop tomatoes and cucumber into bite-sized pieces. Thinly slice some onion. Mix dressing: 2–3 parts lemon juice to 1 part avocado oil, big pinch of salt, black pepper, and a tiny pinch of mustard powder. Toss everything together.
Let it sit for 10 minutes so the acid can lightly pickle the onion and cucumber. Taste and adjust lemon/salt as needed.