Sweet Southern Cornbread
• 1/2 cup cornmeal
• 1 1/2 cups flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup oil -
• 3 tablespoons melted butter
• 1 tablespoon honey
• 2 eggs beaten -
• 1 1/4 cups milk
Directions:
Prep Time: 10 mins
Total Time: 45 mins
1. 1 Preheat oven to 350ยบ.
2. 2 In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. 3 Add the oil, melted butter, honey, eggs, and milk.
4. 4 Pour into a greased 8-inch square pan.
5. 5 Bake for 35 minutes.
Sweet Tea
Ingredients:
• 6 regular tea bags
• 1/8 teaspoon baking soda
• 2 cups boiling water
• 1 1/2-2 cups sugar (many said to use 1 cup) -
• 6 cups cold water
Directions:
Prep Time: 15 mins
Total Time: 30 mins
1. In a large glass measuring cup, place the tea bags and add the baking soda.
2. Pour the boiling water over the tea bags.
3. Cover and steep for 15 minutes.
4. Take out the tea bags and do not squeeze them.
5. Pour the tea mixture into a 2-quart pitcher; add the sugar.
6. Stir until the sugar is dissolved.
7. Add in the cold water.
8. Let cool; chill in the refrigerator and serve over ice.
Southern Fried Chicken with Milk Gravy
Ingredients:
• 2 eggs
• 2 tablespoons milk
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 2 broiler-fryer chickens cut up (3-3 1/2 lbs each) -
• 1 cup shortening
Milk Gravy
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper to taste -
• 1 cup milk
• 1 cup water
• 1/8 teaspoon browning sauce (optional)
• fresh oregano (optional)
Directions:
Prep Time: 35 mins
Total Time: 1 3/4 hrs
1. 1 In a medium bowl beat milk and eggs.
2. 2 In another bowl, combine seasonings and flour.
3. 3 Dip chicken pieces in egg mixture and then in flour mixture.
4. 4 Melt shortening in 12" iron skillet.
5. 5 Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
6. 6 Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
7. 7 Cook and stir over medium heat for 5 minutes or until browned.
8. 8 Combine milk and water; add to skillet.
9. 9 Bring to a boil.
10. 10 Boil and stir for 2-3 minutes.
11. 11 Add browning sauce if desired.
12. 12 Serve gravy with chicken and garnish with oregano.
Collard Greens:
• 1 large bundle collard greens (about 1 pound), washed well
• 1 tablespoon olive oil -
• 5 garlic cloves minced -
• Kosher salt and freshly ground black pepper -
• 1/4 cup chicken stock -
Directions
For the Collard Greens:
• 1/2 cup cornmeal
• 1 1/2 cups flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup oil -
• 3 tablespoons melted butter
• 1 tablespoon honey
• 2 eggs beaten -
• 1 1/4 cups milk
Directions:
Prep Time: 10 mins
Total Time: 45 mins
1. 1 Preheat oven to 350ยบ.
2. 2 In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. 3 Add the oil, melted butter, honey, eggs, and milk.
4. 4 Pour into a greased 8-inch square pan.
5. 5 Bake for 35 minutes.
Sweet Tea
Ingredients:
• 6 regular tea bags
• 1/8 teaspoon baking soda
• 2 cups boiling water
• 1 1/2-2 cups sugar (many said to use 1 cup) -
• 6 cups cold water
Directions:
Prep Time: 15 mins
Total Time: 30 mins
1. In a large glass measuring cup, place the tea bags and add the baking soda.
2. Pour the boiling water over the tea bags.
3. Cover and steep for 15 minutes.
4. Take out the tea bags and do not squeeze them.
5. Pour the tea mixture into a 2-quart pitcher; add the sugar.
6. Stir until the sugar is dissolved.
7. Add in the cold water.
8. Let cool; chill in the refrigerator and serve over ice.
Southern Fried Chicken with Milk Gravy
Ingredients:
• 2 eggs
• 2 tablespoons milk
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 2 broiler-fryer chickens cut up (3-3 1/2 lbs each) -
• 1 cup shortening
Milk Gravy
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper to taste -
• 1 cup milk
• 1 cup water
• 1/8 teaspoon browning sauce (optional)
• fresh oregano (optional)
Directions:
Prep Time: 35 mins
Total Time: 1 3/4 hrs
1. 1 In a medium bowl beat milk and eggs.
2. 2 In another bowl, combine seasonings and flour.
3. 3 Dip chicken pieces in egg mixture and then in flour mixture.
4. 4 Melt shortening in 12" iron skillet.
5. 5 Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
6. 6 Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
7. 7 Cook and stir over medium heat for 5 minutes or until browned.
8. 8 Combine milk and water; add to skillet.
9. 9 Bring to a boil.
10. 10 Boil and stir for 2-3 minutes.
11. 11 Add browning sauce if desired.
12. 12 Serve gravy with chicken and garnish with oregano.
Collard Greens:
• 1 large bundle collard greens (about 1 pound), washed well
• 1 tablespoon olive oil -
• 5 garlic cloves minced -
• Kosher salt and freshly ground black pepper -
• 1/4 cup chicken stock -
Directions
For the Collard Greens:
Remove and discard the tough stems and center
ribs of the collard greens. Stack the leaves and roll tightly into a cylinder.
Thinly slice the collards into ribbons about 1/16th of an inch thick. Repeat with any remaining collard
greens.
Heat a large skillet over medium heat and add the olive oil. When the oil shimmers add the garlic and saute for 30 seconds. Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes. Serve immediately with the Grits.
Heat a large skillet over medium heat and add the olive oil. When the oil shimmers add the garlic and saute for 30 seconds. Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes. Serve immediately with the Grits.
