FOOD
The South uniquely defines itself across economic , cultural , and religious divides where there are few places we can all breath , heal and share . For many , this is over a great meal prepared from the freshest of ingredients . When we sit down to foods which remind us of family , youth , and fun to celebrate of all those things which make us so different yet similar . Though regions of a nation can often define that nation ; there is no such place which celebrates so many generations , cultures , and cuisines such as the American South . Created from indigenous products from our Chatha past , blended with seeds brought by slavery , famine , war , and commerce our shared culinary heritage has grown from a constant influx of cultures . For those not raised in the South , the simple mention of ‘ Southern cooking ’ or Soul Food conjures visions of fried chicken , iced sweet tea , pecan pie , mint juleps , ham biscuits , grits , jambalaya , gumbo , crawfish étouffée and red velvet cake all born from a frugal past .
Our sweet tea comes from a time of extreme class differences , where sugar symbolized status and having ice was a symbol of great wealth . To offer someone a glass of ice-cold sweet tea was to show them how important they were to you , and to welcome them into your home . I suppose this is one of the main reasons my grandmother ’ s first words to a visitor were , “ Can I get you something to drink ?” Over time sweet tea became a staple , a remembrance , but always a welcoming refreshment . As the summer heat rises , have a selection of cooling amendments ready for guests to add to their tea : mint , peaches , raspberries , and blackberries all contain natural esters which will cool and relax the pallet .
We often times take for granted the importance of simple foods like Corn Tanchi and Grits , originally Sofkee in Creek or Tanchi lakch in Chatha , were prepared slowly simmered with all types of seasonal variations , throughout the South . Each region has a special preparation , Mississippi had Banaha which is a lighter version of tamales , but many make it as a casserole today with cream and butter .
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CORN CASSEROLE
4 large eggs , beaten 1 / 2 cup half-and-half 1 1 / 2 teaspoon baking powder 1 / 4 cup butter 2 tablespoons granulated sugar 2 tablespoons all-purpose flour 1 cup fine corn flour or instant grits , ground fine 18 ounces whole kernel corn , or 3 cups fresh cut corn 14.5 ounce can creamed corn 2 tablespoons butter , melted 2 tablespoons firmly packed brown sugar Preheat your oven to 350 degrees F .
Butter a 1 1 / 2 qt baking dish . Combine the beaten eggs , half-and-half , and baking powder in a bowl , and stir well .
In a large saucepan , butter over low heat . Add sugar and flour , whisk thoroughly until thickened and until smooth . Remove the mixture from the heat and gradually add the egg mixture and corn flour , whisking constantly until combined and smooth .
Add the two types of corn and stir well . Pour the corn mixture into your prepared baking dish . Bake , uncovered , at 350 degrees F . for 30-40 minutes or until the pudding is set in the middle and starting to brown . Remove it from the oven and drizzle it with the 2 tablespoons melted butter . Sprinkle brown sugar over the top of the pudding and bake , again , for an additional 3-5 minutes or until the sugar melts . You can finish this on the smoker or grill if you would like another layer of flavor .
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