Some southern recipes include potato salad, coleslaw and unsweetened cornbread. These traditional southern dishes require few ingredients and make large portions while being easy to personalize to taste. Potato salad and coleslaw require no strict measurements, so they are flexible recipes.
To make potato salad, boil cubed potatoes until they are soft, and then drain and cool them. Mix the cooked potatoes with chopped celery, onion and hard boiled egg, along with pickle relish, mayonnaise and seasonings to taste. Chill the mixture before serving, and top with paprika for color and flavor.
For coleslaw, slice a cabbage into thin slivers. Slice other vegetables, such as purple cabbage and carrots, and then mix them with the cabbage. In a separate container, mix mayonnaise, salt, pepper and vinegar until the mixture is smooth. For a sweeter coleslaw, include some sugar in the mixture. Toss the sliced vegetables in the dressing mixture until fully coated, and then chill before serving.
Unsweetened cornbread uses 3 cups cornmeal, 1 1/2 sticks butter, 6 teaspoons baking powder, 3 eggs and 3/4 teaspoon baking soda. Mix the ingredients together with 2 1/2 cups buttermilk to create a batter. Add salt to taste, and include sugar to create a sweet cornbread. Lubricate a cast iron skillet with melted butter or lard, and then pour in the batter. Bake the dough at 375 degrees Fahrenheit for 45 minutes or until the top is brown and crispy.