Tema Flanagan's book of 51 recipes deliciously demonstrates just how important corn is to Southern culture and cuisine and how versatile an ingredient it is throughout the seasons. High summer calls for fresh corn eaten on the cob or shaved into salads, sautés, and soups. When fall and winter come, it is time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. Cornbread and grits are mainstays all year round.
From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and New Orleans Bourbon Milk Punch, the dishes range from classic Southern to contemporary to globally influenced.
Published by UNC Press.