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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
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Corn flour, or masa harina, is available at many larger grocers. Here it blends with corn meal, sugar, butter and cream in this luscious pudding-cake.
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Eggplant is sliced into fries, then breaded and fried. This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!
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The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!
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This recipe is by William Grimes and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bay leaves, olive oil, cornmeal
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This zesty side dish features triple corn goodness! Onions, red peppers, garlic, and corn are baked in a cornmeal pudding with a crispy crust of shredded Cheddar and crushed tortilla chips.
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Dill pickle slices become crispy, golden appetizers when marinated in buttermilk, dressed with a corn meal/flour coating, then deep fried. Old Bay and Cajun seasonings add a kick to their crunch and a buttermilk-ranch dipping sauce.
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It takes less than an hour to whip up 3 dozen mini muffins made with cornmeal and flavored with jalapeno peppers and Cheddar cheese. They make a bite-sized sweet and savory treat and a fun addition to bring to a potluck.
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Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!
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A homemade French bread that will make 2 loaves.