southern cuisine

These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side.

Buttermilk Hushpuppies Recipe

cornmeal

(2 1/2 ounces) all purpose flour

sugar

baking powder

salt (see note)

cayenne

small onion, minced (about 1/4 cup)

buttermilk

(1/2 ounce) unsalted butter, melted

hot sauce

scallions (optional)

Remoulade Sauce:

mayonnaise

mustard

Worcestershire sauce

juice lemon

scallions

Make Remoulade sauce: Stir all ingredients in a bowl until combined. Season to taste and set aside.

Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.

Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.

Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.

Hot Water Cornbread

Cooking oil (peanut oil recommended)

all-purpose yellow cornmeal (stone-ground preferred)

flour

salt

sugar,

water

This Southern Deviled Eggs recipe with relish is an all time favorite and perfect for family get togethers and holiday parties!

Southern Deviled Eggs

eggs

dijon mustard

Sprinkle of paprika

Hard boil your eggs. You can do this in the Instant Pot, in the oven, or using the classic stovetop method. To cook the eggs on the stove top, put the eggs in a pot and cover them with water so that there&#8217;s about an inch of water above the eggs. I&#8217;ve found that a teaspoon of salt in the water helps the eggs to peel quicker. Set the pot over medium hight heat and bring to a rolling boil. Once at a boil, remove from the heat, cover, and let sit for 10 minutes. Remove the eggs from the pot and place them in an ice bath to cool completely.

Peel your cooled eggs and slice them in half lengthwise. Gently remove the yolks and place in a medium bowl. Mash the yolks until they&#8217;re creamy and very few lumps remain.

Add the dijon, relish, mayo, and pepper to the yolks and mix well to combine.

Spoon the mixture into the egg whites and sprinkle with a bit of paprika. Serve and ENJOY!

I'm going to be trying the Southern deviled egg recipe but adding bacon bits for something a little different for our Thanksgiving.

This great collection of American Southern Recipes includes Soul food, Lowcountry, Cajun and Creole. For a basic start, here&#x27;s a cheese grits recipe that goes with just about everything!

The 35 BEST Southern Foods

chicken broth

grits (we recommend regular slow cook)

cheddar cheese

Tbsp butter

Salt and pepper

Bring water and chicken broth to a boil...

Bring water and chicken broth to a boil over high heat.

Stir in grits and cook uncovered for time...

Stir in grits and cook uncovered for time indicated on package (typically 5 minutes for quick cook and about 15-20 minutes for slow cook).

Once grits are cooked, stir in cheese, butter...

Once grits are cooked, stir in cheese, butter salt and pepper.

Cracker Barrel Buttermilk Biscuits

milk

tsp white vinegar

biscuit and pancake mix

all-purpose flour

Preheat oven to 450˚F. Pour the vinegar into the milk. Allow to sit for a minute before adding to a large mixing bowl. Add to this the pancake mix, sugar, and 1 tablespoon of melted butter.

Sprinkle your work surface or countertops with flour then turn out dough on top. Knead for about 2 minutes, rotating as you push down. Add flour as needed to prevent the dough for sticking to your hands and tools.

Roll out dough to about 3/4” thickness. Don’t roll too thin or the biscuits won’t have the correct height. Using a 2 1/2” or 3” round cookie cutter cut out 6 biscuits, reusing the dough scraps and rolling out again if needed, but try not to overwork the dough.

Place biscuits on cookie sheet and brush with 1 tablespoon melted butter. Bake for 8-10 minutes or until the tops are golden brown. Brush with remaining butter as soon as they come out of the oven.

This Cajun Pasta Salad is just so good! Really bursting with flavor. Just a little kick, but nothing too much. Perfect for a Summer BBQ!! Yum! If you make this ahead of time (say several hours early...add a little extra water, as it will thicken as it sits in the fridge).

Cajun Pasta Salad

Kosher salt

lb elbow macaroni

olive oil (divided)

shallots (finely minced)

red bell pepper (cored, seeded, and finely chopped)

celery (finely chopped)

tsp smoked paprika

Cajun seasoning

tsp Kosher salt

tsp black pepper

tbsp Creole/Cajun, Dijon mustard (see Note)

tbsp red wine vinegar

lemon juice

hot sauce (ie, Tobasco, Crystals)

parsley

Bring a pot of salted water to a boil and add the pasta and cook for 9 minutes, until tender.

Drain in colander and rinse with cool water.

Transfer to a large bowl and mix in 1 tablespoon olive oil.

In a separate medium bowl, combine the remaining ingredients, including the remaining 1 tablespoon olive oil. Add 1 to 2 tablespoons water, to thin slightly.

Adjust seasonings, to taste.

Add the macaroni and mix.

Top with chopped parsley.

These  Southern Candied Yams are the new and improved version of the traditional recipe

Southern Candied Yams (New & Improved) | No added Sugar or Butter

lbs Orange Sweet Potatoes ((about 2 ½lbs once peeled and cut))

Water

Lemon

¼ tsp Ground Ginger

¼ tsp Vanilla Bean Powder ((or 1/2 tsp Pure Vanilla Extract)

1½ tsp Ground Cinnamon

Cloves

Date Lady Syrup

Pecans, chopped ((omit if prefer nut-free))

2-3 Tbsp Date Lady Syrup ((used to glaze the pecans))

Preheat the oven to 375F.

Wash and peel the Sweet Potatoes (yams).  Cut into about 1/2 inch pieces.   Place the slices into an ungreased casserole dish (9x9).  Add 1 cup of water and cover with aluminum foil. Place the covered casserole dish into the preheated oven.  Bake for 45 minutes.

While the potatoes are baking, zest the orange.  Then juice the orange to yield 1/2 cup of juice.  Zest the half of lemon.  Then juice the lemon to yield 1 Tbsp.  Set aside.

Pour all of the contents from the can of pears into a blender.  Blend until smooth.  Transfer the blended pears into a saucepan.  Add the orange juice and lemon juice to the saucepan.  Add all of the spices to the saucepan.  Give a quick stir thru.  Bring to a boil.  Boil for 15 minutes on high heat until the liquid reduce to half.  (NOTE: if using extract do not add to saucepan until after boil time)

Remove the saucepan from the heat.  Add the Date Syrup, lemon, and orange zest to the saucepan.  Stir until well combined  (Note if using extract, add at this point).

After the sweet potatoes have baked for 45 minutes, remove them from the stove and add the syrup mixture.  Pour evenly over all of the sweet potatoes.  Place the potatoes back into the oven, uncovered.  Bake for an additional 35 minutes.

Place the chopped pecans in a bowl.  Pour 2-3 Tbsp of date syrup over pecans.  Stir until all of the pecans are covered. After 35 minutes of bake time, remove the yams from the oven.  Gently rotate the yams.  Evenly spread the glazed pecans atop the yams.  Place them back into the oven, uncovered, and bake for an additional 10 minutes.

Remove the yams from the oven.  Allow them to cool for at least 15-20 minutes.  The syrup will thicken the longer the yams sit.  Serve and Enjoy!

https://www.youtube.com/watch?v=kUVUqD-cmCM

Happy Healthy Holidays everybody!  Just in time for Thanksgiving, Southern Candied Yams! This is an all-time favorite delicacy during the holiday season for us southern folks!  These here Candied Yams are the new and improved version from the traditional version.  Check out how I make these Southern Candied Yam a guilt-free indulgence for the holiday season!  Who said traditional southern dishes can't be made healthy?  Well, they can!   #CandiedYams #SouthernRecipe #Get2dRoot 

Printable Recipe Link:  https://bit.ly/2Zk1CgU

Date Lady Syrup (Amazon Affiliate Link):  https://amzn.to/3nHzcXg

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Southern Candied Yams (New & Improved) | No Added Sugar or Oil

Fried Green Tomatoes are a southern specialty and yet one more way to use everything from the garden at the end of the season! Serving them with a Remoulade Sauce is the perfect way to serve them as an appetizer, but they do double duty as a side dish for a full Southern meal.

Fried Green Tomatoes with Remoulade

Dijon mustard

dill pickles (chopped small)

parsley (chopped)

paprika

garlic powder

hot sauce (like Tabasco)

unripe green tomatoes (1-1½ pounds)

flour flour

sea salt

½ teaspoon smoked paprika

black pepper

crumbs

grind yellow cornmeal

Make the Remoulade Sauce by stirring all the ingredients together. Store in the refrigerator while frying the green tomatoes.

Using a sharp knife, slice the green tomatoes into ⅜-½ inch thick. Place them in one layer on a baking sheet or large platter and sprinkle them with salt. Let them sit for about 30 minutes to draw out some moisture. If you don&#39;t have time to do this, it&#39;s fine, but it helps the coating to stick better. Gently pat dry with paper towels before coating and frying.

Set up your &quot;coating station&quot; using three separate shallow plates. These can be soup plates, pie plates, or dinner plates, or platters.

In the first platter, put the flour, smoked paprika, garlic powder, salt, and freshly ground black pepper.

In the second platter, put the buttermilk, egg, and hot sauce and mix with a fork or whisk.

In the third platter, put the breadcrumbs and fine grind cornmeal.

After patting the tomato slices dry with paper towels, place them first in the flour platter, then in the buttermilk platter, and finally in the breadcrumbs and cornmeal mixture.

Heat oil in a large skillet over medium-medium high heat. Carefully lay the coated green tomato slices into the heated oil. Fry on the first side 4-6 minutes until golden. Turn once only, and fry on the other side 4-6 minutes. If they are browning too quickly or if the oil starts to smoke, turn the temperature down. It should be about 350°F.

Work in batches and remove the fried tomato slices to a paper towel lined cooling rack that is set over a baking sheet.

Serve on a bed of lettuces with the Remoulade Sauce.

Top 8 southern cuisine recipes from across the web

The most viewed southern cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttermilk Hushpuppies Recipe

Hot Water Cornbread

Southern Deviled Eggs

The 35 BEST Southern Foods

Cracker Barrel Buttermilk Biscuits

Cajun Pasta Salad

Southern Candied Yams (New & Improv...

Fried Green Tomatoes with Remoulade

Top 8 southern cuisine recipes from across the web

The most viewed southern cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Hushpuppies Recipe

Hot Water Cornbread

Southern Deviled Eggs

The 35 BEST Southern Foods

Cracker Barrel Buttermilk Biscuits

Cajun Pasta Salad

Southern Candied Yams (New & Improv...

Fried Green Tomatoes with Remoulade

The most viewed southern cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine