Sides

Savory Southern-Style Cornbread

Some cornbreads are just as sweet, if not more sweet, than dessert. Real southern cornbread is far more savory. While we don’t call for baking our cornbread in the traditional cast-iron skillet, our cornbread’s deep corn flavor and tender crumb has all the other qualities of a fantastic, authentic southern cornbread. And we don’t have to fret about seasoning our skillet!

Savory Southern-Style Cornbread
 
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Recipe type: Sides
Makes: 8 Side dish portions
Ingredients
  • Nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 3 tablespoons butter, melted
Directions
  1. Preheat the oven to 400°F, and spray a 9 x 9-inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, whisk together the eggs, buttermilk, and butter.
  4. Add the wet ingredients into the dry ingredients, mixing together just until combined into a batter.
  5. Spread the batter in the prepared baking dish, and smooth out the top.
  6. Bake for 20–25 minutes, or until the top has lightly browned and a toothpick inserted into the center comes out mostly clean. Let cool for 10 minutes before slicing. For 100 calorie portions, slice into 16 sections by cutting 4 rows by 4 rows.
Perfect Portion Savory Southern-Style Cornbread

HELPFUL TIP: When preparing a quick-bread such as this (as well as biscuits and muffins), it is always best to lightly mix the batter, as overdoing it can make the final bread more dense. A few lumps in the batter are perfectly alright!
Serving size: 1/16 cornbread Calories: 100

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Home-Style Mashed Potatoes

Home-Style Mashed Potatoes
 
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Some would say that you can’t have a holiday meal without perfect mashed potatoes! Yukon Golds are our preferred potato for mashing because of their natural creamy, buttery texture. And since half of their fiber is in the skin, we leave the skins on for our mash, giving you the maximum nutrients at a fraction of the work. What could be better than that?
Recipe type: Holiday Favorites
Makes: 8 side dish portions
Ingredients
  • 3 pounds Yukon Gold potatoes
  • 1 ½ teaspoons salt, divided
  • ½ cup sour cream
  • ¼ cup butter
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 2 tablespoons chopped chives
Directions
  1. Chop potatoes (with skin, unless undesired) into 1-inch pieces, and add to a large pot.
  2. Add 1 teaspoon of the salt to the pot, and fill with enough water to cover potatoes.
  3. Place over high heat, and bring to a boil. Cover, and cook for 15–18 minutes, or until potatoes are fork-tender. Drain well, and return the potatoes to the pot.
  4. Add sour cream, butter, onion powder, garlic powder, pepper, and the remaining ½ teaspoon of salt to the potatoes, and mash with a potato masher, just until mostly smooth.
  5. If potatoes have cooled, place the pot over medium-low heat and cook, stirring occasionally, just until hot. Stir in chopped chives before serving.
Serving size: ⅔ cup Calories: 200
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Real Cranberry Sauce

Real Cranberry Sauce
 
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Making homemade cranberry sauce from fresh berries is just about the easiest dish you can prepare for the holidays and a far better choice than grabbing a can of jellied high-fructose “sauce.” Not only does the real deal taste better, but the healthy fiber in the berries is still intact. The natural pectin in the cranberries thickens the sauce like gelatin, so for a thicker consistency, refrigerate for at least 2 hours before serving.
Recipe type: Holiday Favorites
Makes: 9 side dish portions
Ingredients
  • 1 cup orange juice
  • ¾ cup sugar
  • 1 (12-ounce) bag fresh cranberries
  • 2 tablespoons fresh orange zest, divided
Directions
  1. In a medium-size sauce pot over medium-high heat, bring orange juice and sugar to a boil, stirring occasionally, until sugar is dissolved.
  2. Add cranberries and 1 tablespoon of the orange zest to the pot. Bring to a simmer, and reduce heat to medium.
  3. Let simmer for 12–15 minutes, stirring occasionally, until cranberries have split and begin to cook into the sauce. For a smoother sauce, use a heavy spoon or potato masher to lightly mash most of the softened berries into the sauce.
  4. Remove from heat, and let cool at least 10 minutes, to thicken. Serve warm or chilled, garnished with the remaining orange zest.
100 Calorie Portion
Serving size: ½ cup Calories: 100
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