Adapted from “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart.
Please don’t ask me why I have this in my files (because I have no idea), but it’s a recipe from Chick-fil-A. Guess they were encouraging us to cook with their lemonade? I love skillet cornmeal cakes – something about that crisp crust and the texture of the cornmeal ….
You could make this with apple juice, orange juice or whatever you have on hand. Although the lemon is pretty tasty.
Adapted from “Heritage” by Charleston chef extraordinaire Sean Brock.
Adapted from a restaurant from Sweet & Vicious Restaurant in New York City.
No idea where this recipe came from originally, but it’s delicious.
Oops – this is another recipe that came from seriouseats.com but I couldn’t resist sending it when I saw that pretty bunch of kale in our boxes. You could make this with grits and just cook it a little longer until the grits are tender.
Everybody needs a good cornbread recipe and maybe you have one. But if not, try this one from seriouseats.com.
Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.
Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.
You may also be looking for ways to eat more corn. Atlanta chef Virginia Willis created this recipe. The amount of corn can expand or contract as much or as little as you like.