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Southern/Soul Food
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Bake (8)
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05/17/2011
Cornbread
In some parts of the South, cooks prefer corn bread that's slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.
Issue #138
10/08/2010
Piquant Corn Bread
This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).
Issue #133
04/16/2008
Randy Evans's Corn Bread
This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion.
Issue #111
10/28/2007
Breakfast Biscuits
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Issue #80
11/19/2007
Southern Corn Bread
Coarsely crumble this classic corn bread for use in stuffings.
Issue #46
05/06/2002
Georgene's Fluffy Rolls
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
Issue #11
03/08/2007
Corn Bread
Because this corn bread is not sweetened, it's great for stuffing or as a side dish to a savory soup.
Issue #9
05/19/2010
Ramp and Buttermilk Biscuits with Cracked Coriander
These biscuits get their flavor from fresh ramps. These would be fantastic for breakfast, warm out of the oven with poached eggs and bacon. Continue...
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Source: Epicurious