I almost didn't get a picture of the cornbread! LOL
6 medium red potatoes, wash & peel, dice into 1" pieces or leave skins on, and dice. Some say leave whole to boil, I don't.
Boil until tender in salted water, drain, rinse carefully with cold water and set aside to cool.
2 hard-boiled egg, finely chopped,
1 t. mustard
2 - 3 heaping tablespoon mayonnaise
1/4 -1/2 c. chopped sweet pickles or dill; both work well.
A little bit of juice from pickles.
1/2 teaspoon celery seed
1/2 teaspoon dill weed
Salt & pepper to taste
Paprika, dill weed, course black pepper, green olives, parsley, strips of pimento, etc. for garnish.
Fold all ingredients together in a large mixing bowl, until well mixed. Transfer to large serving bowl , sprinkle and/or place on your choice of garnishes.
Some like to eat it chilled & some like it warm. You decide.
1 c. cornmeal (self rising or plain, if plain add 1 t. baking powder, and 1/2 t. salt)
1/2 c. buttermilk
14 c. water
Preheat oven to 450 degrees. Add 2 T. vegetable oil to skillet and heat on medium burner. Mix all ingredients together in medium mixing bowl, pour into hot skillet, and place in oven. Bake until golden brown approximatley 20 minutes. Broil if necessary to brown top for 1-2 minutes. Watch so it doesn't scorch. Take out of oven slice like a pie. Serve hot with butter.
HOMEMADE RANCH DIP:
1 cup mayonnaise
1/2 cup sour cream (or cream cheese, softened)
1/2 t. dill weed
1/2 t. onion powder
1/2 garlic powder
Thinly sliced green onions, or chives if you prefer
Dash of salt and pepper