Mimis Southern Style Corn Recipes

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MIMI'S CORNBREAD DRESSING RECIPE



Mimi's Cornbread Dressing Recipe image

A great Southern-style dressing starts with cornbread that is baked in a skillet for a crisp, golden crust. This simple recipe can be made up to a month ahead if stored in the freezer. Made with the flavorful notes of fresh sage, parsley, and thyme, this dressing does not skimp on the delivery. Deliciously moist and perfectly seasoned, this holiday dish will be your new go-to recipe for holidays and family get-togethers. Even though buying boxed or premade cornbread can make dressing recipes a lot easier, this recipe uses homemade cornbread, and your family will taste the difference. The simple buttermilk skillet version will give your dressing the best texture and flavor. Mama will be so impressed with this delicious cornbread dressing that she might even get a little jealous.

Provided by James T. Farmer, III

Categories     Stuffing and Dressing

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons canola oil, divided
2 cups self-rising white cornmeal mix
1 1/3 cups buttermilk
1 cup self-rising flour
2 large eggs, lightly beaten
5 to 6 cups reduced-sodium chicken broth
3/4 cup butter, divided
3 cups chopped sweet onion (about 1 large)
2 cups chopped celery
4 large eggs, lightly beaten
2/3 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt

Steps:

  • Preheat oven to 400°. Coat bottom and sides of a 10-inch cast-iron skillet with 1 Tbsp. oil; heat in oven 10 minutes.
  • Meanwhile, stir together cornmeal mix, next 3 ingredients, and remaining 1 Tbsp. oil. Pour batter into hot skillet.
  • Bake at 400° for 30 minutes or until golden. Remove from oven to a wire rack; cool 15 minutes. Crumble cornbread into a large bowl. Stir 5 cups broth into crumbled cornbread until moistened, adding more broth, 1 Tbsp. at a time, if necessary. (Mixture should resemble wet sand.)
  • Melt 1/4 cup butter in a large skillet over medium-high heat; add onion and celery, and sauté 8 to 10 minutes or until tender. Add onion mixture to cornbread mixture.
  • Microwave remaining 1/2 cup butter in a small microwave-safe bowl at HIGH 1 minute or until melted. Stir melted butter, eggs, and remaining ingredients into cornbread mixture; spoon into a lightly greased 13- x 9-inch baking dish.
  • Bake at 400° for 50 minutes to 1 hour or until golden brown. Serve immediately.

MIMI'S SOUTHERN STYLE CORN



Mimi's Southern Style Corn image

This is my mother's famous corn recipe. I'm not sure where she got it but everyone loves it. I get requests each holiday season to make it. You can use canned corn or fresh, but Mom says you have to use Green Giant Shoepeg if using canned. No other corn matches that one. NOTE: Cook no higher than medium heat as this has a tendency to stick and burn. Stir often to reduce sticking.

Provided by kitty.rock

Categories     Corn

Time 12m

Yield 8 serving(s)

Number Of Ingredients 7

2 (8 ounce) cans green giant white shoepeg corn
6 tablespoons melted butter
1 teaspoon salt
2 tablespoons flour
2 tablespoons sugar
1 cup milk, divided
1/2 cup cream, instead of milk in the last cooking step

Steps:

  • At medium heat, add corn to butter in a large skillet.
  • Stir in flour, sugar, salt and 1/2 cup of milk.
  • Cook, covered, for 10 minutes.
  • Add remaining 1/2 cup of milk before serving and stir well.
  • VARIATION: Use 8 ears of fresh white corn with large kernels. Cut corn from cobs by first cutting down through the kernels, then scraping the pulp from the cob with the back of the knife. This frees the pulp from the shells.

Nutrition Facts : Calories 208.7, Fat 14.8, SaturatedFat 9.1, Cholesterol 43.8, Sodium 373.8, Carbohydrate 18.3, Fiber 1.4, Sugar 3.2, Protein 3.3

MEDITERRANEAN STYLE CORN



Mediterranean Style Corn image

I found this recipe on a vegetarian email group I belong to. This is a really different way to enjoy corn. I like it with the thyme better. I found it when I was looking for different ways to fix corn when my hubby bought 6 cases of corn on sale!

Provided by Cooking Mom of 7

Categories     Low Cholesterol

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 garlic clove, crushed (I use a little more)
4 cups corn (fresh or canned)
1/2 teaspoon fresh thyme (I used dried) or 1/2 teaspoon rosemary (I used dried)
salt and pepper

Steps:

  • Combine oil and garlic in a small skillet. Heat over low heat just until garlic begins to sizzle. Add the corn and stir to blend and heat through, about one minute. Add thyme or rosemary and pepper to taste. Serve at once.

Nutrition Facts : Calories 238, Fat 8.8, SaturatedFat 1.3, Sodium 28.1, Carbohydrate 41.5, Fiber 4.6, Sugar 5.2, Protein 5.5

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