Corn Pudding
(Serves 6) *

2 C cream-style corn
4 T flour
2 T sugar
salt and pepper
1/4 C butter (melted)
3 eggs (lightly beaten)
1 C milk

Preheat oven to 350.  Mix first five ingredients and pour into a 2-quart soufflé dish.  Combine eggs and milk and pour over corn mix.  Bake, uncovered, for one hour.

* To double this recipe, use a shallow 9 x 13 baking dish.  It will still take the full hour to cook.  It won’t work well if you double the recipe and use a deep soufflé dish. 

Tips & Glossary: Southern

Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food!

Most of the seasonings and spices you're probably familiar with and already have in your cupboard. You might want to check for freshness.

• Crabmeat:  meat from the body, legs or claws of numerous varieties of crab.  Most prized is jumbo lump from the hind leg.  But for crab cakes and casseroles, use regular lump, as well as finback from the body.  Claw meat is brown and stronger flavored, though also good for crab recipes.  Buy it fresh if you can. 

• Greens:  typically collard leaves (in the cabbage family), but also kale, turnip and mustard leaves.  A staple in Southern cooking, they're usually served with black-eyed peas, accompanied by cornbread.

• Grits:  another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.)

• Yams:  a type of sweet potato with an elongated shape and deep orange flesh.  A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.