There is nothing like a simple old fashioned southern recipe. They don’t need to be dressed up with what Granny would call “These New Fancy Ingredients”. Southern classics are the best when cooked with the same ingredients (or close to the same) as your grandma and her mama before that.
One of my all time favorites is Spoon Bread. Some might confuse this with cornbread, they might even tell you that it is just that… Cornbread. But my Aunt Mabel would tell you there is a difference and dare you to challenge her theory. Spoon bread is more custard like, baked often like a casserole and served with a spoon.
Or if you have them, cute little cast iron skillets.
This dish is great to eat with a side of greens or fish, maybe even ice cream.
Okay maybe not ice cream.
This recipe I adapted slightly from a little homemade cookbook that the ladies of Granny’s church put together in 1984. It’s very similar to Corn Pudding, but we will save that recipe for another day.
If you like these mini skillets you can order them here.
Get creative with your next dinner party appetizers and serve them in these little beauties.
You might need these:
1 1/2 cup of milk
1/3 cup yellow cornmeal
1/2 teaspoon kosher salt
1 cup shredded cheddar cheese
1 cup fresh corn kernels
1/2 cup chopped green onions
2 large eggs, lightly beaten
1/4 teaspoon ground red pepper flakes
Preheat oven to 400
In medium saucepan, whisk together milk, cornmeal and salt. Stir constantly over medium high heat until the mixture thickens. Mix in 1/2 the cheese, corn, and green onions. Then remove from heat and stir in eggs until combined.
Pour mixture into 1- quart baking dish, sprinkle with the red pepper flakes and remaining cheese.
Bake for 25-30 minutes or until cheese is lightly browned. Remove from the oven and serve immediately.
For the little skillets, I divided the batter among 8 mini skillets, placed them on a baking sheet and baked for about 15 minutes.