In your opinion which is better Savoury or Sweet cornbread and why? personally for myself Imma savoury girl all the way! haha, but I was curious and wanted to know what yalls opinion is? Are you a sweet or savoury cornbread person?

PS. If anyone is generous enough to share their favorite cornbread recipe (savoury or sweet) or their Top 3 Tips for making the perfect Cornbread I'm sure it would be greatly appreciated by the future readers stumbling across this post.

Thank you for taking the time to read my post and for your feedback, All the Best.🩷🪷✨

My girlfriend used to live in Florida and loved banana pudding when she was there. I’m from the north and I’ve never heard of it, she mentioned it’s a southern thing. I want to make her some because she hasn’t had any since she moved north a few years ago. I’ve looked up some recipes and it seems easy enough but does anyone have any tips or recommendations to make it even better? Thanks!

Greetings!

I live in Los Angeles and am having a tough time finding dried purple hall peas. I’m looking online under other names too “pink-eyed peas” and “southern peas.” No luck. Getting a lot of places to order seeds, but no dried beans.

Any guidance?

Today we're talking about a true Southern delicacy that's been a staple of American cuisine for generations: Mississippi Southern Fried Catfish. It's a dish that's as much a part of the culture as it is the cuisine, with its roots in the rich history of the Mississippi Delta. This crispy, golden-fried catfish, dredged in a cornmeal mixture, is the ultimate comfort food, and a true representation of the flavors and traditions of the South.

Hush puppies are as much a part of the southern culinary canon as sweet tea and BBQ. The name "hush puppy" comes from the tradition of tossing these tasty treats to barking dogs to "hush" them up during fish fries and other outdoor gatherings. But why they're so delicious? Well, it's all about the perfect balance of crispy exterior and tender, moist interior, with just the right amount of savory and slightly sweet flavor to complement fried Catfish. Pair them with a cold brewdaddy and you've got yourself a true taste of the south.

I've left recipes for both of these dishes below as well as a cook-along video for those of ya'll who prefer visuals. I hope you dig. Lmk if you have any questions! 🤘🏼 Adam

Fried Catfish

• 1 ½ pounds Mississippi Pond-Raised Catfish Filets
• 1 ½ cups All-Purpose Flour
• 1 cup Cornmeal
• ½ cup Adam’s Cajun/Creole Seasoning *See note
• Kosher salt
• Neutral Oil, for frying
• Lemons, for serving

1. Fish Cure: Equal parts salt and sugar. Rub down, then cure for 15 minutes, rinse and dry off.
2. Single bread in seasoned cornmeal for delicate outer crust at 375F.

Cajun-Creole Spice Blend

• 2 Tbsp Onion Powder
• 2 Tbsp Garlic Powder
• 2 Tbsp Dried Oregano
• 2 Tbsp Dried Thyme
• 2 Tbsp Black Peppercorn, ground
• 1 Tbsp White Peppercorn, ground
• 1 Tbsp Cayenne Pepper
• 2 tsp Red Pepper Flakes
• ¼ cup Smoked Paprika

1. Mix it all together. Store at room temperature. Stays fresh for 3 months in a sealed container for 3 months.

Hush Puppies

• 3 cups Cornmeal, finely ground
• 2 ½ cups All-Purpose Flour
• ¼ cup Sugar
• 2 Eggs
• ½ tsp Baking Soda
• 3 cup Buttermilk
• 2 tsp Kosher Salt, more to taste
• Fresh Chives, to taste

1. Mix all of the ingredients in a bowl and allow it to sit for 10 minutes.
2. Preheat a deep pot with neutral oil to 350F. With a large spoon, scoop a tablespoon of batter into the hot oil at a time. Fry for 4-5 minutes, until deeply golden brown. Remove from the fryer and place on a drying rack to drain. Immediately sprinkle with kosher salt. Let cool before serving. Serve with comeback sauce.

Comeback Sauce

• 1 cup Mayonnaise
• ¼ cup Ketchup
• ¼ cup Hot Sauce
• 2 tsp Worcestershire Sauce
• 2 tsp Garlic Powder
• 1 tsp Smoked Paprika
• Black Pepper, to taste
• Kosher Salt, to taste
• ½ tsp MSG
• Juice of half a Lemon

1. Stir all the ingredients in a mixing bowl. Let chill for 30 minutes before serving. Lasts up to a week in the fridge.

Full cook-along here: https://www.youtube.com/watch?v=wIf4vvHujTg&lc=Ugx3_MwY9-e5ZYVBTYR4AaABAg&ab_channel=OmnivorousAdam

Hi! I recently ordered creole seafood boil at a restaurant and I was surprised that the sausages and stuff came in a plastic bag. The restaurant owner said that they put the sausages and stuff in the bag and then boil the whole thing (bag included). And to reheat it, I can also reboil the seafood bag. But I shouldn’t microwave it cuz the bag might shrink. Anyways, I was wondering if this practice of boiling seafood-bag and everything- is safe?

I want to like grits. I really do. Multiple times, I see them on a menu, I give them a try. Every time they are flavorless mush.

I add butter. I add cheese. I try them with shrimp. With hot sauce. They always end up a black hole for flavor. In other words, no matter what I eat with them or add to them, they taste like mushy nothing.

Am I doing it wrong? Have I just never been served “good” grits?

Or are they just one of those comfort foods you had to grow up on in order to enjoy?

I am looking for a recipe for fried cornbread. My late MIL always made, but didn’t use a recipe