***
Main
Categories
***

Appetizers and Snacks

Entrees

Cornbread
Recipes

Rice,Beans
and Grits

Soups and Salads

Bread/Rolls

Side Dishes
and Sauces

Desserts

TastyTreats

Refreshments

Entertaining
With Style

Gift Baskets

Southern-Style, Gullah and Low Country Recipes

...Food For The Soul

Print This Page

Hush Puppies

Makes about 2 dozen

Real southern hush puppies bear little resemblance to those in most fast
food places. I find those too greasy, too chewy.

2 cups ground cornmeal
1 tablespoon sugar
3/4 tablespoon baking soda
2 teaspoons salt (or less)
1 tablespoon minced vidalia onion
1 egg
1 cup buttermilk
4 or 5 tablespoons cold  water

Stir cornmeal, sugar, soda and salt together. In a small bowl, add onion, egg, buttermilk and beat until frothy. Pour all at once into the meal and stir lightly to mix. Add just enough of the cold water to make dough a good dropping consistency. Fry little balls in a skillet or deep fat fryer for about 2 minutes or until evenly browned.

Corncakes

4 servings

4 large eggs
1-1/2 cups buttermilk
3 tblsp. sweet butter (unsalted) melted
1½ cups kernel corn
1 cup cornmeal
1 cup flour
2 tblsp. sugar
1 tsp. baking soda

In a medium bowl, whisk together eggs, buttermilk and melted Stir in corn kernels. Add cornmeal, flour, sugar, salt, and baking powder to the buttermilk mixture, and stir well until combined. Let stand for 20 minutes in a cool place

Heat a skillet to medium heat and add just enough butter to coat the bottom of the skillet. Ladle 1/4 cup corn batter into pan, cook until the edges of the pancake start to brown and bubbles appear on the surface, around 2 minutes. Flip, cook another 2 minutes  

Ingredients
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1- 1/2 cups flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
10 ozs. of corn kernels, fresh, canned or frozen

Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend throughly.

Stir in milk and corn. Pour or spoon batter into prepared muffin cups. I like to spread honey mixed with a little softened butter over the tops while they are still warm. You can use this same recipe for cornbread, just pour the batch into a square pan

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin/loaf comes out clean.

Ingredients:

1 pkg. (8 ounces) of cornbread stuffing mix
2 cups of frozen mixed vegetables slightly thawed
1-1/2 cups of cubed cooked ham
3 eggs, lightly beaten
2 cups of milk
1/4 teaspoons salt
1/4 teaspoon of black pepper
1/2 cup of shredded cheddar cheese

In a microwavable baking dish (12x8x2-inch) mix together the stuffing, vegetables and ham. In a bowl mix together the eggs; milk, salt, and pepper pour this over the cornbread mixture and cover with plastic wrap. Put in the refrigerator and leave for at least 5 hours or overnight. 

Next day, remove the plastic wrap and cover with waxed paper and microwave for 6 minutes rotate 1/4 turn. Continue microwaving for another 7 to 9 minutes or until a knife inserted in middle comes
out clean. Sprinkle with the cheese.
serves 4  

2 eggs
1/2 cup milk
1 teaspoon salt
1 tablespoon sugar
1 cup sifted all-purpose flour
2 tablespoons bacon drippings or peanut oil
2 cups whole kernel corn, drained

Combine all ingredients except corn. Beat until smooth; blend in corn. Drop spoonfuls of batter in hot fat in skillet (1/8 to 1/4 inch deep). Brown lightly on both sides. Serve hot with butter and syrup.
Makes about a dozen fritters. 

Cornmeal Stuffing  

3 c. chicken broth
2/3 c. corn meal
2 ½ c. bread crumbs
1 egg, beaten
2/3 c. chopped celery
2 small vidalia onions, chopped
2 tsp. sage
salt and pepper to taste
1 tsp. chopped garlic

Heat the broth until boiling. Add the corn meal while stirring. Cook for 10 minutes, then add the bread crumbs, egg, celery and onions. Add the seasonings and let sit for 5 minutes before stuffing your poultry

Serves 8

1 2/3 cups milk
1 cup heavy cream
1/3 cup buttermilk
4 teaspoons of butter
1 cup cornmeal
1/3 cup grated Parmesan cheese
1 1/3 teaspoons baking powder
2/3 teaspoon baking soda
4 eggs, separated
1 tablespoon fresh, minced chives
2 teaspoons sugar
2/3 teaspoon salt
1. Preheat oven to 350°

Combine the milk, cream, buttermilk, and butter in a saucepan over medium-high heat and scald the mixture until almost boiling. Remove from the heat and set aside.

In a large bowl, combine the cornmeal and Parmesan cheese. Pour scalded milk over it and mix until smooth. Let the mixture cool until lukewarm. Mix in the baking powder and baking soda. Lightly beat the egg yolks and mix them in. Fold in the chives.

Beat the egg whites with the sugar and salt until stiff. Carefully fold them into the batter.

Pour the batter into the baking dish and for about 30 minutes or until the top is golden brown and a knife inserted in the middle comes out clean. Let your guests spoon it out while it’s hot.