We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.
Collard Green Breakfast Bake
cornmeal
Okra Cornbread Fritters with Sweet and Sour Peppers
Zeb Stevenson demonstrated this recipe at the Peachtree Road Farmers Market back in September 2011. I offer it for those who are wondering what they’re going to do with more okra this week.
Apple Polenta Pecan Cobbler
Another great way to use cornmeal. I love desserts with a little cornmeal in them. Sorry – no idea where I got this recipe originally.
Local Republic’s Shrimp and “Grits”
Let me share the simplest, best way to fix cornmeal polenta, courtesy of Scott Simon chef at Local Republic in Lawrenceville. He uses cooked cornmeal as a substitute for grits in what is otherwise a pretty traditional shrimp and grits recipe. I’ve used this idea now a half dozen times as a bed for fresh fish (while at the beach), sautéed vegetables, you name it. Love it.
After you try this, if you like the texture of the cooked cornmeal, remember the proportion of 4 cups liquid to 1 1/4 cups cornmeal. And of course, if you want yours thicker or thinner, just adjust the amount of liquid. Now you can make this any time you need a quick carb. Really – a side dish in 3 minutes? What’s not to love?
Mark Bittman’s Corn Bread
Here’s what Mr. Bittman has to say about corn bread: “Corn bread is indispensable, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal. And few dishes deliver so much for so little work.”
Buttermilk Cornbread
Most of you probably don’t need a recipe for cornbread – but here’s one anyway from the October 2011 issue of Southern Living. Make it right before serving so you enjoy it hot out of the oven.
Sweet Cornbread for Thanksgiving
This makes excellent cornbread to cube up for dressing. Just bake it tonight, or early tomorrow, let it cool and then cut into cubes. You can toast the cubes in the oven to dry them out a little so they’re maintain their integrity in your dressing. Or if you prefer the cornbread to break down and meld with the other ingredients, then just use it right out of the oven. It’s really, really sweet though. That works great if you’re making a sausage dressing with lots of savory ingredients, but feel free to cut down on the sugar if you like.
Of course, you could just serve it as cornbread. What an idea!
Kaye’s Okra Fry Bread
Never thought I’d be sharing a recipe from Paula Deen, but this one is really good and will convert even those “I don’t eat okra” types. The recipe gives directions for cooking these little cakes in a skillet, but if you have a griddle, that’ll be even faster.
Cornmeal Crusted Catfish with Heirloom Beans and Tomato Gravy
This recipe is from Charleston’s renowned chef, Sean Brock. A little complicated but oh, so delicious.
Tomato, Goat Cheese and Basil Cornbread
And finally, how about baking up some of those tomatoes? This recipe comes from the “Green Market Baking Book” by Laura Martin. Once you’ve enjoyed it fresh from the oven, you could vary the experience by toasting slices until golden brown.