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.
From Moore Farms and Friends. Wouldn’t this be good with chili?
This is the year my husband gets what he’s always wanted for Christmas – gussied up bacon. This is a recipe from Southern Living. They suggest for easy cleanup, line jelly-roll pans with aluminum foil.
This starter, one of the most popular offerings at Boone Tavern, which has featured the specialty for more than 60 years, is a creamy-centered cornbread pudding that rises like a soufflé.