Southern Side Plate 11
Photo by Theresa Stanley
During summertime, the South shines for the bounty of seasonal vegetables available at our fingertips, from the home garden to the farmers’ market to the grocery store.
Take a trip through mom-and-pop diners in the region, and you will often find them serving meat and three selections of delectable and nostalgic southern side dishes. I suggest ordering fried chicken, if it is of the cast-iron skillet variety, and any dish that includes corn or tomatoes in July (you hit the jackpot if it has corn AND tomatoes).
While Southerners like to keep their fried chicken recipes secret, these classic side dishes are perfect for family reunions, backyard gatherings and Kentucky scenic byway picnics.
Southern Succotash
Ingredients:
• 5 slices of bacon, chopped
• 2 cups cherry tomatoes, halved
• 5 ears corn, shucked and kernels cut off cob
• 2 cups cherry tomatoes, halved
• 2 cups lima beans, precooked or canned (if you prefer frozen, cook first according to instructions on bag)
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1/4 cup fresh basil (optional), torn
• 1 tablespoon red wine vinegar
• Salt and fresh ground black pepper, to taste
Method:
In large skillet over medium heat add bacon and cook until fat renders and bacon is crisp, about eight minutes. Add tomatoes, onions and garlic. Cook about five minutes until onions are soft. Add corn and cook two minutes. Add lima beans and remove from heat. Stir in basil and red wine vinegar. Salt and pepper to taste.
Classic Corn Sticks
Ingredients:
• 2/3 cup all purpose flour
• 1/2 cup cornmeal
• 1/2 cup buttermilk
• 1 tablespoon butter, melted
• 1 tablespoon canola oil
• 1 large egg, beaten
• 1 teaspoon baking powder
• 1/4 teaspoon salt
Method:
Heat oven to 400 degrees. Place cast-iron cornbread stick mold in oven to heat.
In medium bowl, combine flour, cornmeal, baking powder and salt. Stir in buttermilk, melted butter, oil and egg, stirring until all ingredients are wet.
With mitt, remove pan from oven. Divide batter among six corn stick molds. Bake at 400 degrees until top is light, golden brown; about 12 minutes (add two minutes to cooking time if you prefer crispy edges) cc