Cornbread And Coleslaw Recipe

Cornbread

1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan. 2. In a large bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. 3. In another bowl, mix 1 cup of milk, 1/4 cup of vegetable oil, and 2 large eggs. 4. Add the wet ingredients to the dry ingredients, stirring until just combined. 5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. 6. Allow to cool slightly before serving.

Coleslaw

1. In a large bowl, combine 1/2 head of shredded green cabbage, 1/2 head of shredded purple cabbage, and 2 grated carrots. 2. In a small bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 2 tablespoons of sugar, 1 teaspoon of Dijon mustard, and salt and pepper to taste. 3. Pour the dressing over the cabbage mixture and toss well to coat. 4. Chill in the refrigerator for at least 1 hour before serving.