Best 7 Mamas Coleslaw From Sweet Tea Cornbread Recipes

MAMA'S COLESLAW! FROM SWEET TEA & CORNBREAD

Steps:

• Mix cabbage, apple, carrot and onion in a large mixing bowl. The apple is optional, but I would advise trying it, it makes the coleslaw so much better. Dice the apple into a bowl of salted, warm water first and let it sit for a minute or two, then drain. This keeps it from turning brown and the slaw can be kept for two to three days in the refrigerator if you have leftovers.
• For the dressing, combine the sugar, water and vinegar and microwave for about 3 minutes or cook over medium heat in a saucepan until it comes to a boil and boil for a minute or two. Set aside and cool completely. You can place it in the refrigerator to cool it faster.
• Once cool, stir in the mayonnaise, the honey mustard and the yellow mustard. Pour the dressing mixture over the shredded cabbage and other ingredients and mix well. This is best if you refrigerate for at least 2 hours for the flavors to blend. Stir again right before serving.

MAMA'S CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

SWEET RESTAURANT COLESLAW

Steps:

• Pour coleslaw mix into a large bowl.
• Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.

MAMA'S COLESLAW DRESSING

Steps:

• Mix everything together and pour over your cabbage mixture.

MOM'S BEST COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots and peppers. In a small bowl, whisk the sour cream, mayonnaise, vinegar, sugar, celery seed and salt. Pour over cabbage mixture; toss to coat. Chill until serving.

MOM'S COLESLAW

Steps:

• In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

MOM'S SWEET BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
• Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.