Southern Side Corn Pudding Inside this corny dish is a creamy, buttery heaven. It puffs itself up when it first comes out of the oven—and it has a right to...it's that good!
Preheat oven to 350. Mix first five ingredients and pour into a 2-quart souffle 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 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! • 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: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • 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.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • 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.
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Southern Side Southern-Style Greens A quintessential southern dish, served with black-eyed peas and cornbread.
Rinse and wash greens—pulling off stems and ribs. Make sure to get all the grit off each leaf. This can take time. Put the greens and onion in a large pot with the ham hocks and cover with water. Add salt and red pepper flakes. Cook for one hour, till soft. Serve with cider vinegar and pepper flakes on the side and with cornbread. Many southerners like to dip their cornbread into the pot liquor, or pot likker. |
Tips & Glossary 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! • 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: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • 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.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • 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.
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Southern Side Sweet Potato Casserole Sweet, creamy yams with a delicious pecan topping. This lowly root vegetable has definitely come up in the world.
Yams: preheat the oven to 350. Prick the skins of the potatoes and bake them till very soft—a good hour. Casserole: scoop out and mash the pulp. Add the next 5 ingredients to the potatoes, mixing well, and pour into a 2-quart casserole. Topping: combine the ingredients for the topping and pour over the top of the casserole. Bake for 25-30 minutes. |
Tips & Glossary 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! • 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.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • 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.
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