Taste of the South Best Southern Recipes 2020

I COME FROM A LONG LINE of Alabamians, and my grandmother, Vandalyn Chaplin, played a large part in making sure we grandkids were connected to our roots. She grew up on a farm in rural south Alabama during The Great Depression. Her childhood taught her to be frugal and resourceful and helped her gain an appreciation for nature. She eventually raised her family in Birmingham, which is where my parents raised me and my brothers, so I was fortunate to grow up with her nearby. She always had a garden, and it was filled with snap beans and cherry tomatoes in the summer. We’d pick figs from her trees in late July, trying to fight the birds for the sweetest fruits, and then we’d make meat loaf and stewed green…

Water Bath Canning Method 1. In a canner or large stockpot fitted with a wire canning rack or metal strainer basket, set glass canning jars on rack, lids removed, and fill pot with enough water to cover jars by 1 inch. Bring water to a boil over medium-high heat, and boil for 10 minutes. 2. Using a jar lifter, remove hot jars from pot, emptying out water, and place on a clean kitchen towel. Fill immediately as directed in recipe. For jams, jellies, and chutneys, run a wooden skewer or chopstick around interior sides of jars to release any trapped air. Wipe jar rims clean with a damp cloth. Secure lids and bands, tightening until fingertip-tight. 3. Using a jar lifter, slowly place filled jars in same pot of water. Be sure that…

Buttermilk Biscuit Mix MAKES ABOUT 25 CUPS 1 (5-pound) bag all-purpose flour (19 to 20 cups)3¾ cups buttermilk powder*⅔ cup baking powder½ cup sugar2 tablespoons kosher salt3 teaspoons baking soda 1. In a very large bowl, whisk together all ingredients until combined. Store in airtight containers in a cool, dry place for up to 6 months. *We used The Saco Pantry Cultured Buttermilk Blend. Cajun Seasoning MAKES ABOUT ½ CUP 2 tablespoons garlic powder2 tablespoons paprika1½ tablespoons kosher salt1½ tablespoons onion powder1 tablespoon dried oregano1 tablespoon dried thyme2 teaspoons ground black pepper1 teaspoon ground cumin¾ teaspoon dry mustard¼ to 1 teaspoon ground red pepper 1. In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Cornmeal Dredge MAKES ABOUT 4 CUPS 4 cups plain yellow cornmeal2 tablespoons kosher salt4 teaspoons ground black pepper1 teaspoon…

CORNBREAD STICKS MAKES 14 Studded with bacon and spiced with Cajun seasoning, this cornbread has extra kick. 4 slices bacon, chopped1 cup plain yellow cornmeal½ cup self-rising flour2 tablespoons sugar1 teaspoon kosher salt, divided¼ teaspoon Cajun Seasoning (recipe on page 7)¼ teaspoon garlic powder¼ teaspoon onion powder1 cup whole buttermilk⅓ cup vegetable oil1 large egg, lightly beaten Butter, to serve 1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon; let drain on paper towels. Reserve 2 tablespoons drippings. 2. Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with reserved bacon drippings. Place pans in oven to preheat for at least 15 minutes. 3. In a large bowl, whisk together cornmeal, flour, sugar, ½ teaspoon salt, Cajun Seasoning, garlic powder, and onion powder. In…

BISCUITS AND SAUSAGE GRAVY COBBLER MAKES 8 TO 10 SERVINGS Make your morning easy with this one-skillet meal of two Southern favorites. The biscuits can even be made ahead of time, so all you have to do is pop them on the gravy before baking. BISCUIT DOUGH 2½ cups self-rising flour*½ cup cold salted butter, cubed1 cup cold whole buttermilk COBBLER 1 teaspoon vegetable oil1 (1-pound) package mild breakfast sausage3 tablespoons all-purpose flour2½ cups whole milk1 tablespoon chopped fresh thyme1 teaspoon kosher salt1 teaspoon ground black pepper1 large egg, lightly beaten1 teaspoon water Garnish: chopped fresh thyme 1. Preheat oven to 425°. 2. For dough: Line a baking sheet with parchment paper. In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is crumbly. Add cold buttermilk, stirring with a fork just…

PORK CHOPS WITH COUNTRY HAM GRAVY MAKES 4 SERVINGS The hint of coffee in this savory gravy was inspired by classic redeye gravy. 2 tablespoons vegetable oil, divided¾ pound fresh green beans1¾ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided4 pork rib chops (about¾ inch thick)½ cup chopped country ham¼ cup finely chopped onion1½ cups chicken broth½ cup water½ cup brewed coffee⅓ cup all-purpose flour½ cup whole milk1 tablespoon Creole mustard 1. In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add beans, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, until crisp-tender and lightly browned, about 4 minutes. Remove from skillet. Loosely cover and keep warm. 2. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sprinkle pork chops with 1 teaspoon salt and ½ teaspoon…