Oh, so many vegetables are coming in as we speak. Fresh squash, zucchini, cucumbers, peppers, tomatoes, eggplant, peas, butterbeans—you name it.
There is nothing like a glorious meal of nothing but fresh garden-grown vegetables. And it gets even better when there is a slice of moist cornbread with these vegetables. Add a tall cold glass of sweet tea, and you’ve got yourself a supper from heaven. This week, I have three new and interesting recipes that I have found for you. One is a super moist cornbread recipe. I have so many different recipes for various cornbread from all over the south. This one is a perfect complement to any southern supper. I also have for you a delicious cookie recipe that I tried on my family this past weekend. They are straight from a reader of mine in Tennessee. They are super butterscotchy delicious !!! And I also have a new recipe for mac and cheese that you will have to try. Macaroni and cheese is good with just about anything. This one combines freshly grated cheese, cheddar cheese soup and sour cream. It’s sooo good! What a good week for super southern recipes! Enjoy, readers!
Tennessee Butterscotch Cookies
Note: A sweet lady from Tennessee sent me this recipe, and I kicked it up just a little bit and added butterscotch morsel chips to the batter. These are the best cookies I have tried in a long time. My daddy couldn’t stop eating them!
1 Duncan Hines butter recipe golden cake mix
One fourth cup all-purpose flour
Three fourths cup oil
1 large egg
1 box (3.4 oz) Jell-O instant butterscotch pudding mix
1 cup Nestle Toll House butterscotch morsels
Preheat oven to 350. Mix all ingredients (except morsels) with electric mixer until mixture forms a ball of dough. Then fold in butterscotch morsels by hand. Drop by tablespoonful onto greased cookie sheet, spacing them out 2 inches apart. Bake for 12 minutes. Cool cookies and store in Ziploc bags.
Mama’s Easy Mac & Cheese
Note: I’m always looking for new macaroni and cheese recipes, and this one caught my attention a couple weeks ago, and my mother wanted me to prepare it. So I prepared it for her, and even named it after her!!! This one is made with freshly hand-grated cheddar cheese, cheddar cheese soup and sour cream. And it’s so delicious, and incredibly easy!
8 oz. elbow macaroni
1 stick butter
1 can Campbell’s cheddar cheese soup
8 oz. sour cream
3 cups mild cheddar cheese, grated by hand
Half cup milk
1 tsp. ground black pepper
Boil and drain macaroni, and over medium heat on stove, add remaining ingredients and stir in until all ingredients are melted and thoroughly combined. Serve with any of your favorite dishes. This stuff is so easy to prepare, and kids just love it! Make sure you grate the cheese by hand. It does make a difference in the taste of the macaroni dish.
Betty’s Ooey Gooey Cornbread
Note: I am also always searching for new cornbread recipes. This one I received from a lady in Alabama, and it is super easy to prepare with all your fresh vegetables that are coming in. I love hot cornbread right out of the oven, with fresh real butter all on top!
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
1 box Jiffy cornbread mix
Half cup sugar
2 large eggs
1 stick melted butter
8 oz. sour cream
Preheat oven to 350. Mix all ingredients well. Pour into a greased 13×9 pan. Bake for 20 min. Serve with plenty of real butter (I prefer Land O’Lakes sweet cream salted butter). This is a very moist cornbread, so you want to make sure the center is set. If not, bake a little longer until it is.
Editor’s note: Brock W. Rogers, an experienced Southern food writer, overseas traveler, educator, and passionate student of the culinary & pastry arts, resides in Louisville. E-mail him at firstname.lastname@example.org or find him on his Facebook page at Brock’s Bites.