Mama’s Cornmeal Hushpuppies from Trisha Yearwood

by Trisha Yearwood of Food Network’s show, “Trisha’s Southern Kitchen”

Yield: 48 hushpuppies

Ingredients:

Photo by Food Network©

2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Kosher salt
2 cups buttermilk
8 cups peanut oil, for frying

 

Directions:

1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

 

Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

For more information, click here.

 

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen  by Trisha Yearwood (c) Clarkson Potter 2008

 

For more Trisha Yearwood as a performer, click here to see her and Eagles’ band member Don Henley sing  their hit “Walkaway Joe.”

 

Advertisement

Decadent Pecan Pie Recipe from Betty Crocker™

Yield: 8 Servings

Photo by Betty Crocker™

Ingredients:

Pastry/Crust:

• 1 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 1 Tablespoon shortening
• 2 to 3 Tablespoons cold water

Filling:

• 2/3 cup sugar
• 1/3 cup butter or margarine, melted
• 1 cup corn syrup
• 1/2 teaspoon salt
• 3 eggs
• 1 cup pecan halves or broken pecans

Directions: 

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
4. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

Click here for a lighter version of this recipe!

Expert Tips:

• You can taste the difference: Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
• Rise to the occasion! If using self-rising flour, there is no need to add salt.

National Pecan Pie Day – July 12th

Celebrate the day with a recipe from Southern Living.

Utterly Deadly Southern Pecan Pie

Photo: Jennifer Davick; Styling: Buffy Hargett

“Once you’ve made a pecan pie in a cast-iron skillet, you may never go back to a pie plate. Simply press a refrigerated pie crust into the skillet, sprinkle with sugar, top with the pecan mixture, and bake. Serving it in the skillet is also easy and makes the dish even more Southern.”

Yield: 8 to 10 Servings

Ingredients:

• 1/2 (14.1-oz.) package refrigerated piecrusts
• 1 tablespoon powdered sugar
• 4 large eggs
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup butter, melted and cooled to room temperature
• 1/2 cup granulated sugar
• 1/2 cup chopped pecans
• 2 tablespoons all-purpose flour
• 2 tablespoons milk
• 1 1/2 teaspoons bourbon*
• 1 1/2 cups pecan halves

Directions:

1.  Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.

*Vanilla extract may be substituted.

 

Recipe by by Sylvia Subialdea, Hungry Texan (hungry-texan.com), Dallas, Texas, Southern Living
OCTOBER 2011

Banana Pudding Recipe

Photo by Taste of Home©

Yield: 9 servings

Ingredients: 

• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups 2% milk
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 58 vanilla wafers (about 8 ounces), divided
• 4 large ripe bananas, cut into 1/4-inch slices

Directions:

1. In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
3. In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
4. Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, crush remaining wafers and sprinkle over top.

Nutritional Facts
1 serving equals 302 calories, 7 g fat (2 g saturated fat), 80 mg cholesterol, 206 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Banana Pudding in Taste of Home June/July 2013