Thursday, September 5, 2013

Mom's Coleslaw, Richard's Baked Beans, and Mimi's Cornbread


I made these recipes for our Labor Day Picnic, but I also use these recipes throughout the year.

I love the coleslaw because it is creamy, yet has no mayo. The baked beans have lots of bacon and Richard says the secret ingredient is the Grandma's Molasses. Mimi has been experimenting with cornbread recipes and I really liked this version which uses corn flour (masa harina) rather than cornmeal. It also has quite a bit of sugar but doesn't taste overly sweet. It is excellent buttered and grilled the next day. 

Mom's Coleslaw
1 head cabbage, shredded
2 carrots, shredded
1 tsp. celery seed
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup apple cider vinegar
1 tsp. sea salt
1 tsp. ground mustard
1 medium onion, cut into chunks

In a large bowl, toss cabbage, carrots, and celery seed. Place the oil, sugar, vinegar, salt, mustard, and onion in a blender. Cover and process until combined and creamy. Pour over cabbage mixture and toss to coat. Chill before serving with a slotted spoon.

Richard's Baked Beans
1 package bacon, cut into 1-inch pieces
1 large sweet onion, chopped
1 bell pepper, chopped
3 (15 oz.) cans baked beans
2 Tbsp. prepared mustard
1/2 cup ketchup
1/3 cup molasses
Salt and pepper to taste

In a heavy ovenproof skillet, preferably cast iron, fry bacon until crisp. Place on paper towels to drain and set aside. Pour off all but about 2 tablespoons of fat in pan.

Brown the onions and brown peppers in the bacon fat. (Richard says, "And I mean brown". Add the beans, mustard, ketchup, molasses, reserved bacon, and salt and pepper to the pan with onions and peppers. Stir well to combine.

Bake at 350 degrees for about 1 hour, until the beans are bubbling and the top is caramelized.

Mimi's Cornbread
1 1/2 cups corn flour (masa harina)
3/4 cup all purpose flour
2/3 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup buttermilk
2 eggs
1/2 cup butter, melted

Preheat oven to 400 degrees.

Combine corn flour, flour, sugar, baking powder, and salt in a mixing bowl.

In a separate bowl, whisk together buttermilk and eggs.

Combine wet and dry ingredients until just mixed.

Melt butter in an 8-inch iron skillet or baking pan. When the butter is hot and melted, pour all but 1 Tbsp. into the batter. Stir in quickly and immediately pour mixture back into the hot pan.

Bake for 20 - 25 minutes until toothpick inserted in the center comes out clean.


  1. Wow, this looks like a meal in itself! I make my corn bread with the same flour, and we love it. Those beans need to be tried, I knew right after reading the word "bacon"!

  2. I liked the cornbread too, but it is very different from the Southern style cornbread I am used to. Thank you for your comment.