Southern Soul Food

Ingredients

• •2 cups stone-ground yellow cornmeal
• •1 teaspoon baking soda
• •1 teaspoon fine salt
• •2 cups buttermilk (well shaken)
• •2 large eggs
• •3 tablespoons bacon fat or vegetable oil, plus more for the skillet

Instructions

1. 1Place a 10-inch cast-iron skillet in the oven and preheat to 425°F.
2. 2Whisk cornmeal, baking soda, and salt in a large bowl.
3. 3In a second bowl, whisk buttermilk, eggs, and 3 tablespoons fat.
4. 4Pour wet into dry and stir just until combined — do not overmix.
5. 5Carefully remove the hot skillet, swirl in another tablespoon of fat to coat the bottom and sides, and pour in the batter (it should sizzle).
6. 6Bake 20-25 minutes until the top is golden and a toothpick comes out clean. Let rest 5 minutes; serve from the skillet.

Ingredients

• •3 large bunches collard greens (about 3 pounds), tough stems removed
• •1 large smoked turkey leg or 2 smoked turkey wings
• •1 large yellow onion, diced
• •4 cloves garlic, minced
• •1 tablespoon vegetable oil
• •6 cups chicken broth (more as needed)
• •2 tablespoons apple cider vinegar
• •1 teaspoon crushed red pepper flakes (or to taste)
• •1 teaspoon sugar
• •Salt and black pepper to taste
• •Hot sauce, for serving

Instructions

1. 1Stack collard leaves, roll tight, and cut into 1-inch ribbons. Wash thoroughly in cold water; drain.
2. 2In a large heavy pot, heat oil over medium. Cook onion until translucent, about 6 minutes. Add garlic; cook 1 minute.
3. 3Add the smoked turkey, broth, vinegar, red pepper, and sugar. Bring to a simmer.
4. 4Add collards in batches, stirring to wilt each addition before adding the next.
5. 5Cover and simmer on low 90 minutes to 2 hours, stirring occasionally, until collards are very tender and the broth is rich.
6. 6Remove turkey, shred the meat, and return it to the pot. Season with salt, pepper, and more vinegar to taste. Serve with hot sauce.

Ingredients

• •1 whole chicken (about 3.5 pounds), cut into 8 pieces
• •3 cups buttermilk
• •2 tablespoons hot sauce
• •1 tablespoon kosher salt, plus more for seasoning
• •2 cups all-purpose flour
• •1 tablespoon paprika
• •2 teaspoons garlic powder
• •2 teaspoons onion powder
• •1 teaspoon black pepper
• •1 teaspoon cayenne
• •Vegetable oil or lard for frying (about 4 cups)

Instructions

1. 1Whisk buttermilk, hot sauce, and 1 tablespoon salt in a large bowl. Add chicken, turn to coat, cover, and refrigerate at least 4 hours and up to overnight.
2. 2In a shallow dish, whisk flour, paprika, garlic powder, onion powder, black pepper, and cayenne.
3. 3Heat 2 inches of oil in a large cast-iron skillet to 325°F.
4. 4Working one piece at a time, lift chicken from buttermilk (let excess drip), dredge fully in seasoned flour, then dredge a second time. Set on a rack.
5. 5Fry chicken in batches without crowding, skin-side down first, 12-14 minutes per side. Internal temperature should reach 165°F at the thickest part.
6. 6Drain on a wire rack (not paper towels — keeps the crust crisp). Season immediately with salt. Rest 5 minutes before serving.

Ingredients

• •1 pound elbow macaroni
• •1 stick (8 tablespoons) salted butter, melted
• •3 large eggs
• •1 (12-ounce) can evaporated milk
• •1.5 cups whole milk
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 teaspoon paprika
• •1 pound sharp cheddar, shredded (divided)
• •8 ounces Colby or Monterey Jack, shredded
• •4 ounces cream cheese, softened

Instructions

1. 1Preheat oven to 350°F. Butter a 9x13 baking dish.
2. 2Cook macaroni 1 minute shy of the package time; drain and toss with melted butter.
3. 3Whisk eggs, evaporated milk, whole milk, salt, pepper, and paprika in a large bowl.
4. 4Stir cream cheese into hot pasta until melted. Stir in 3/4 of the cheddar and all the Colby.
5. 5Pour macaroni into the baking dish. Pour milk-egg mixture evenly over the top. Sprinkle remaining cheddar on top.
6. 6Bake uncovered 35-40 minutes until the top is bubbling and golden and the center is set. Rest 10 minutes before slicing.

Ingredients

• •4 large sweet potatoes (about 3 pounds), peeled and sliced 1/2-inch thick
• •1 stick (8 tablespoons) salted butter
• •1 cup packed dark brown sugar
• •1/2 cup granulated sugar
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •1 teaspoon vanilla extract
• •1/2 teaspoon salt
• •1/2 cup water

Instructions

1. 1In a large heavy skillet over medium, melt butter. Stir in both sugars, cinnamon, nutmeg, cloves, salt, and water; bring to a low simmer.
2. 2Add sweet potato slices in an even layer. Cover and cook on low 25 minutes, gently turning once halfway through.
3. 3Uncover, raise heat to medium, and simmer 10-15 minutes more, basting the slices with the syrup as it thickens.
4. 4Stir in vanilla. Slices should be tender and glazed, syrup should coat the back of a spoon. Serve warm.

Ingredients

• •1 pound dried black-eyed peas, picked over and rinsed
• •1 smoked turkey wing or 1 large smoked turkey leg
• •1 large yellow onion, diced
• •3 cloves garlic, minced
• •1 bay leaf
• •1 teaspoon dried thyme
• •1/2 teaspoon black pepper
• •1/4 teaspoon cayenne
• •6-8 cups chicken broth or water
• •Salt to taste (smoked turkey is salty — add at the end)

Instructions

1. 1Soak peas in cold water overnight (or use the quick-soak method: boil 2 minutes, cover, rest 1 hour). Drain.
2. 2In a large pot, combine peas, smoked turkey, onion, garlic, bay leaf, thyme, black pepper, cayenne, and 6 cups broth.
3. 3Bring to a boil, then reduce to a low simmer. Cover and cook 60-90 minutes, stirring occasionally, until peas are tender and the broth has thickened. Add more liquid if needed.
4. 4Remove turkey, shred the meat, return it to the pot. Discard bay leaf. Taste and adjust salt.
5. 5Serve over rice with a side of greens and cornbread.

Ingredients

• •6 bone-in pork chops, about 1 inch thick
• •1.5 teaspoons salt
• •1 teaspoon black pepper
• •1 teaspoon paprika
• •1 teaspoon garlic powder
• •1/2 cup all-purpose flour (divided)
• •3 tablespoons vegetable oil
• •2 large yellow onions, sliced thin
• •4 cloves garlic, minced
• •3 cups chicken broth
• •1/2 cup whole milk
• •1 tablespoon Worcestershire sauce

Instructions

1. 1Pat chops dry. Season with salt, pepper, paprika, and garlic powder. Dredge lightly in 1/4 cup flour.
2. 2Heat oil in a large skillet over medium-high. Sear chops 3 minutes per side until golden. Transfer to a plate.
3. 3Reduce heat to medium. Add onions; cook 8 minutes until soft and starting to brown. Add garlic; cook 1 minute.
4. 4Sprinkle remaining 1/4 cup flour over the onions; stir 2 minutes to cook out the raw flour.
5. 5Slowly whisk in broth, then milk and Worcestershire. Simmer until gravy thickens, about 5 minutes.
6. 6Return chops and any juices to the pan. Cover, reduce heat to low, and braise 20-25 minutes until chops are fork-tender. Serve over rice or mashed potatoes.

Ingredients

• •1 unbaked 9-inch pie crust
• •2 pounds sweet potatoes (2 large)
• •1/2 cup salted butter, melted
• •3/4 cup packed dark brown sugar
• •1/4 cup granulated sugar
• •2 large eggs
• •1/2 cup evaporated milk
• •1 teaspoon vanilla extract
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •1/4 teaspoon salt

Instructions

1. 1Boil whole, unpeeled sweet potatoes in a large pot until very tender, 45-60 minutes. Cool until handleable, peel, and mash smooth (or push through a ricer).
2. 2Preheat oven to 350°F.
3. 3In a large bowl, whisk 2 cups mashed sweet potato with melted butter until smooth.
4. 4Whisk in both sugars, eggs, evaporated milk, vanilla, cinnamon, nutmeg, cloves, and salt until silky.
5. 5Pour into pie crust. Bake 55-65 minutes until the center is just set with a slight jiggle. Cool completely (at least 2 hours) before slicing.

Ingredients

• •6 cups sliced peaches (about 8 medium peaches; frozen works too)
• •1 cup granulated sugar (divided)
• •1 tablespoon lemon juice
• •1/2 teaspoon ground cinnamon
• •1 stick (8 tablespoons) salted butter
• •1 cup all-purpose flour
• •1 tablespoon baking powder
• •1/4 teaspoon salt
• •1 cup whole milk
• •1 teaspoon vanilla extract
• •Sprinkle of turbinado sugar for the top

Instructions

1. 1Preheat oven to 375°F. Place butter in a 9x13 baking dish and put it in the oven to melt.
2. 2Toss peaches with 1/2 cup sugar, lemon juice, and cinnamon. Let sit 10 minutes.
3. 3Whisk flour, remaining 1/2 cup sugar, baking powder, and salt. Whisk in milk and vanilla until smooth.
4. 4Once butter is melted, remove dish from oven. Pour batter directly over melted butter — do not stir.
5. 5Spoon peaches and their juice evenly over the batter — again, do not stir.
6. 6Sprinkle turbinado sugar on top. Bake 40-50 minutes until the top is deep golden and the fruit is bubbling at the edges. Rest 15 minutes before serving.

Ingredients

• •1 pound dried red kidney beans
• •1 pound smoked andouille sausage, sliced
• •1 large yellow onion, diced
• •1 green bell pepper, diced
• •3 stalks celery, diced
• •4 cloves garlic, minced
• •2 bay leaves
• •1 teaspoon dried thyme
• •1 teaspoon smoked paprika
• •1/2 teaspoon cayenne
• •1/2 teaspoon black pepper
• •8 cups chicken broth or water
• •Salt to taste
• •Cooked white rice and sliced green onions, for serving

Instructions

1. 1Soak beans overnight in cold water; drain.
2. 2In a heavy pot, brown sausage over medium heat, 5 minutes. Remove half and set aside.
3. 3Add onion, bell pepper, and celery to the pot. Cook 8 minutes until soft. Add garlic; cook 1 minute.
4. 4Add drained beans, bay leaves, thyme, smoked paprika, cayenne, black pepper, and broth. Bring to a boil, then reduce to a low simmer.
5. 5Cover and simmer 90 minutes, stirring occasionally. Uncover and simmer 30 more minutes until the broth thickens and creams up.
6. 6Mash a few beans against the side of the pot to thicken further. Stir in reserved sausage. Discard bay leaves; season with salt. Serve over rice with green onions.

Ingredients

• •2 cups stone-ground yellow cornmeal
• •1 teaspoon salt
• •1 teaspoon sugar (optional, traditional cooks omit it)
• •1.5 cups boiling water (more as needed)
• •Vegetable oil or bacon fat for frying

Instructions

1. 1Whisk cornmeal, salt, and sugar (if using) in a heatproof bowl.
2. 2Pour boiling water over the cornmeal and stir with a wooden spoon. Let sit 5 minutes; the dough should be stiff enough to shape but not dry. Add a splash more water if needed.
3. 3Heat 1/4 inch of oil in a heavy skillet over medium-high.
4. 4Wet your hands and shape 2-3 tablespoons of dough into a flat oval patty. Slide carefully into the hot oil.
5. 5Fry 3-4 minutes per side until deeply golden and crisp. Drain on a rack and serve hot with butter, syrup, or alongside greens.

Ingredients

• •3/4 cup granulated sugar
• •1/3 cup all-purpose flour
• •1/4 teaspoon salt
• •3 cups whole milk
• •4 large egg yolks (save whites for meringue if using)
• •2 tablespoons salted butter
• •1.5 teaspoons vanilla extract
• •1 (11-ounce) box vanilla wafer cookies
• •5-6 ripe bananas, sliced 1/4-inch thick
• •Whipped cream or meringue, for topping

Instructions

1. 1In a heavy saucepan, whisk sugar, flour, and salt. Slowly whisk in milk over medium heat.
2. 2Whisk egg yolks in a small bowl. Once milk mixture is hot, slowly drizzle 1 cup into yolks while whisking constantly to temper, then return to the pan.
3. 3Cook over medium-low, stirring constantly with a wooden spoon, 8-10 minutes until thick enough to coat the back of the spoon.
4. 4Remove from heat; stir in butter and vanilla. Cool 10 minutes.
5. 5In a 2-quart dish, layer: wafers, banana slices, custard. Repeat 2-3 times, ending with custard.
6. 6Top with whipped cream or browned meringue. Refrigerate at least 4 hours (or overnight) before serving.