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In an ideal world, we'd make tortillas from fresh masa every time. Luckily, masa harina flour is a good alternative and makes any homemade tortilla a vast improvement over most store-bought ones. Masa (wet) and masa harina flour (dry) differ from the cornmeal used in cornbread because they have undergone a centuries-old process called nixtamalization. This means that when the corn is just harvested, it’s dried and then soaked and cooked in an alkaline solution. This helps soften the corn while making it considerably more nutritious. You can make a small investment in a tortilla press, which will produce perfectly uniform rounds, or press the tortilla dough between sheets of plastic wrap or wax paper underneath a skillet. Traditionally, a comal (a flat griddle) is used to cook the formed tortillas, but a cast-iron pan works just as well. Try to resist tampering with the cooking tortilla. Tortilla makers pride themselves on turning the tortillas only once. To encourage an air bubble, which is the sign of a properly made tortilla, they tickle or poke the center, often with the end of a dry, clean towel. Whether or not your tortillas inflate on the griddle, they will certainly improve any meal, even a simple bowl of black beans with a bit of salsa. Once you get this recipe down, as long as you have masa harina on hand you will be able to make tortillas anytime. To store the finished tortillas while making more, wrap them in a clean kitchen towel. They steam slightly and become even softer before serving. The tortillas can be made a few hours in advance, but wrap them in foil instead of a kitchen towel until ready to serve. Before serving, warm them in an oven (or toaster oven) set at 300°F for 10 minutes, or until warmed through.

These cheesy, garlic stuffed mushroom caps are an easy game day crowd pleaser! Serve them warm from the oven and straight from the griddle, while your kitchen still smells delicious.

This delicious and simple appetizer combines just a few ingredients and is a seafood lover’s dream. This recipe comes to us from blogger Nick Evans. For more recipes like this one, head over to his website.

Transform the classic twice baked potato recipe into a cheesy bacon-topped casserole. This easy dish delivers all the flavors of traditional twice baked potatoes without the hassle.

The direct heat and smokiness of a grill transform the summer and fall harvest into more than just side dishes. Vegetables on the grill become colorful, caramelized treats that are sure to be best buds with your taste buds.

Most traditional Thanksgiving dressing recipes are heavily seasoned with sage, but this one uses rosemary and thyme instead.

This roasted corn pudding combines a number of things John Currence, recipe creator and restaurateur, loves. With the flavor of corn on the cob, the sweetness of creamed corn, and the lightness of a soufflé, this recipe makes the perfect side dish.

What better way to enjoy potatoes than to fry them in a hot skillet and top them with your favorite condiments and herbs? The perfect potato latke is golden and crispy on the outside, and soft and buttery on the inside.

Served with a heap of tortilla chips, this spiced corn dip is an easy and fun appetizer to kick off a dinner party.

This summer garden favorite is a southern staple. With cornmeal coating, these fry into delicious crunchy bites, making them a perfect side for any meal.

Transform canned green beans into a gourmet side dish with this simple, Southern staple. Canned green beans can be bland. We suggest adding bacon, mushrooms, onions, and a collection of spices to the mix to achieve some delicious additional flavor.

When you live in the South, country gravy is a must for breakfast. If you visit Kenny’s in Chattanooga, Tenn., you’ll experience Chef Kenny Burnap’s gravy; one so good, we can’t get enough. The spicy, hearty gravy is incredibly smooth and pours like a velvety sauce. Try this gravy recipe at home over some buttermilk biscuits for a delicious Southern breakfast.