SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
SOUTHERN CREAM BISCUITS
Biscuits are hotly debated, but to me these bring together all the best aspects of any great biscuit. They are just salty enough, crispy around the edges, soft and tender in the middle, and never dry or crumbly. There's nothing dusty or bland about these beautiful Southern cream biscuits!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
- Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
- Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
- Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
- Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 33.8 g, Cholesterol 60.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 613.2 mg, Sugar 1.1 g
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THE 27 MOST FAMOUS SOUTHERN FOOD RECIPES
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- Southern Fried Green Tomatoes. Recipe: Southern Fried Green Tomatoes. While certainly not the only way to enjoy green tomatoes, this is simply the most delectable.
- Tomato Pie. Recipe: Tomato, Cheddar, and Bacon Pie. We love in-season tomatoes so much that we'll bake them into pies. With its mayonnaise and shredded cheese, old-fashioned tomato pie has a decidedly retro appeal.
- Lowcountry Red Rice. Recipe: Jessica Harris' Red Rice. In the South, a dish can come with many names, and red rice falls into that family. Essentially a pilaf (also known as pilau, perloo, perlou, and so forth), red rice is a regional delicacy that might come packed with seafood, sausage, or chicken.
- Old-Fashioned Chicken And Dumplings. Recipe: Old-Fashioned Chicken And Dumplings. Does it get any cozier than chicken and dumplings? Down here, definitely not.
- Classic Fried Chicken. Recipe: Mama's Fried Chicken. All we can think is, where are the mashed potatoes, collard greens, and biscuits? This is our most loved, most shared, most perfect fried chicken recipe ever.
- Peach Cobbler. Recipe: Fresh Peach Cobbler. Peach cobbler is the classic of all classics. Be it by way of buckles, slumps, pandowdies, crisps, or cobblers—Southerners love a sweet, stewed fruit.
- Kentucky Burgoo. Recipe: Kentucky Slow-Cooker Burgoo. Meet burgoo. This storied stew is traditionally heavy on the meats (chicken, pork, mutton, or all three) and vegetables.
- Hoppin' John. Recipe: Classic Hoppin' John. Originally a staple of antebellum cooking, this dish became a promise of prosperity when served for the New Year.
- Okra Soup. Recipe: Kardea Brown's Okra Soup with Shrimp. A staple in Gullah-Geechee cooking, okra soup is time-honored and comforting. While the recipe is filled with delicious vegetables (you can use fresh or frozen), spices, and aromatics, one of the main components is the fresh shrimp stock.
- Real Banana Pudding. Recipe: Real Banana Pudding. This old-fashioned banana pudding takes a page straight from Grandmother's recipe box. It's a cool and creamy Southern staple that needs no other explanation.
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