Y’all when fall rolls around, I make this roast butternut squash recipe time and time again. It tends to end up on every dinner menu I create. It’s that good. In fact, it’s so good, I could literally just eat it on its own. It’s a classic done right with my own Grandbaby Cakes flavor twist making sure the flavor is truly popping y’all.

The Lowdown of the Best Roasted Butternut Squash Recipe

Cuisine Inspiration: Autumn American vibes

Primary Cooking Method: Roasting

Dietary Info: Vegetarian and easily adaptable to vegan preferences.

Key Flavor: A sweet and buttery symphony, enriched with spices and a hint of vanilla.

Skill Level: Easy

Sweet with So Much Depth

It’s the perfect mix of aromatic vanilla warmth, buttery richness, maple sweetness and savory spice notes.

Perfect Roasted Texture

Crispy edges with a tender, melt-in-your-mouth center.

The Ultimate Versatile Side

This pairs effortlessly with everything from holiday mains to fall weeknight dinners.

Ingredients You’ll Need to Make Roast Butternut Squash

• Butternut Squash: It’s sweet, moist and slightly nutty and don’t forget cubed for maximum caramelization.
• Liquids: A mix of melted butter and maple syrup brings in the rich, buttery flavor with a touch of natural sweetness.
• Garlic and Vanilla: Both supply the ultimate warmth and depth.
• Cinnamon and Nutmeg: Fall spices warm up the squash and make it super cozy.
• Kosher Salt and Pepper: Both balance the sweetness and amp up the flavor.
• Rosemary: Just a little garnish adds pops of green color and some earthy notes.

How to Roast Butternut Squash

Step 1: Get to Preppin!

1

Add cubed squash to a parchment paper lined baking sheet. Make sure it’s in an even layer.

2

Bake for 15 minutes at 425.

3

While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg.

4

Whisk until nice and combined.

Step 2: Roast it Up!

5

Once squash is baked, remove from the oven and drizzle with maple liquid tossing to make sure all pieces are covered. Season with salt and pepper.

6

Return to oven for 25-30 minutes or until syrup is caramelized and squash is completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times.

7

Remove from the oven and transfer to a serving dish. Garnish with rosemary and serve it up.

What to serve with this roast butternut squash recipe

• Simple Weeknight Dinner: Pair this butternut squash with maple glazed salmon and an easy garlic bread recipe.
• Cozy Sunday Supper: Start with warm bowls of sweet potato soup then cook a main of pork chop casserole, serve the roasted butternut squash and finish with a dessert of chocolate mousse pie.
• Fall Entertaining: Serve up my aunt’s Southern baked chicken along with this fall salad, mashed sweet potatoes and pecan pie cobbler.

Meal Plan: Elegant Holiday Dinner with Roasted Butternut Squash

Honey glazed ham is absolutely incredible when paired with butternut squash.

Braised cabbage with apples is a wonderful light and perfectly Autumn vibes side.

Cathead biscuits come together quickly and super delish too!

This apple cider cake is the ultimate treat for finishing this meal strong!

Recipe Substitutions

• Butternut squash: You can swap in cubed sweet potatoes for a similar texture and sweetness.
• Butter: You can replace it with a dairy-free option like olive oil.
• Maple Syrup: Replace the syrup with honey for a similar texture and sweetness.
• Cinnamon and Nutmeg: Swap with a no-fuss pumpkin spice or apple pie spice to keep the ingredient list down.

Recipe Variations and Additions

• Savory and Smoky: Sprinkle some crispy crumbled bacon over the roasted squash for a kick of smoky vibes.
• Spice it Up: Kick up the spices with a hint of smoked paprika, cumin or even some chili powder.
• Mix it Up: Mix in some cubed sweet potato, mango or even apples to change up the textures and flavors. They bake up together like a dream.

Expert Tips and Tricks to make the ultimate roast butternut squash

• Cut Even Cubes: In order to make sure the cubes bake at the same rate evenly, you should cut the cubes the same size.
• Remove the skin: Make sure you use a veggie peeler to take the skin off of the squash before roasting.
• Roast it High: Crank that oven up to over 400°F so the inside gets tender and the outside gets super caramelized.
• Spread it out: Make sure the squash is all on a single layer on your baking sheet pan so it roasts evenly and gets that nice caramelized exterior.

How to store & reheat roasted butternut squash

Add any leftovers to an airtight container and pop it into the fridge. A reheat in the oven will bring back that texture and flavor. Bake in an 375°F, spread the squash on a baking sheet, and heat for 10-15 minutes, flipping halfway.

How long will roasted butternut squash last in the fridge?

It’ll stay fresh for up to 4 days.

Can I freeze roasted butternut squash?

For sure boos! Toss the leftovers into a freezer bag after they are cooled down completely and remove all the air. They should last for about 2 months.

This roasted butternut squash is a whole vibe y’all. Get into the delish sweet yet savory flavors, perfect spices and buttery deliciousness. Each cube is super tender with the exterior is super caramelized and wonderful. Now roll up your sleeves and make a batch!

Favorite squash recipes

• Squash Casserole
• Sauteed Yellow Squash
• Butternut Squash Ravioli

Print

Roasted Butternut Squash

This roasted butternut squash recipe is baked in a savory yet sweet maple syrup until tender and perfectly caramelized.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 205kcal

Author Jocelyn Delk Adams

Ingredients

• 4 1/2 cups cubed butternut squash up to 5 cups (cut into small cubes)
• 1/2 cup unsalted butter melted
• 1/3 cup maple syrup make sure it is pure
• 1 tbsp minced garlic
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Kosher salt and pepper to taste
• 2 fresh rosemary sprigs for garnish

Instructions

• Preheat the oven to 425 degrees.
• Add cubed squash to a parchment paper lined baking sheet and make sure it is in an even layer and bake for 15 minutes.
• While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg until combined.
• Once squash is baked, remove from the oven and drizzle with maple liquid and toss to make sure all pieces are covered. Season with salt and pepper to taste then return to oven for 25-30 minutes or until syrup is caramelized and squash is completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times.
• Remove from oven and transfer to serving dish. Garnish with rosemary and serve.

Notes

How to store & reheat roasted butternut squash

Add any leftovers to an airtight container and pop it into the fridge. A reheat in the oven will bring back that texture and flavor. Bake in an 375°F, spread the squash on a baking sheet, and heat for 10-15 minutes, flipping halfway.

How long will roasted butternut squash last in the fridge?

It’ll stay fresh for up to 4 days.

Can I freeze roasted butternut squash?

For sure boos! Toss the leftovers into a freezer bag after they are cooled down completely and remove all the air. The

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 268mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5450IU | Vitamin C: 24.5mg | Calcium: 56mg | Iron: 0.4mg

The post Roasted Butternut Squash Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“3rd time making these and they are always amazing! ”

—JERROD L.

Mustard greens are a quintessential component to Southern cuisine. Whether you’re at a BBQ where greens are being served alongside smoked meats or it’s New Years Day and your plate is filled with black eyed peas a side of these, the greens can sometimes steal the show. They are tender, acidic yet sweet, smokey and slightly spiced. And this recipe is the one you definitely need to get into.

What Are Mustard Greens? 

Mustard greens are much lighter green than collards. They are thinner and more tender, and shrink to a much smaller amount during cooking so plan accordingly boos. Different from the texture of my Creamed Spinach, Turnip Greens, this Braised Cabbage, or Collard Greens, these are a must try. As for flavor, mustard greens are quite peppery and lively in flavor, while collard greens tend to be strongly leaf-flavored and bitter.

The Lowdown of The Best Mustard Greens Recipe

Cuisine Inspiration: Southern Soul Food

Primary Cooking Method: Slow Braise

Dietary Info: Gluten-Free; can be made vegan with ingredient swaps

Key Flavor: Bold, smoky, savory with a hint of heat

Skill Level: Easy y’all (No Sweat Fam!)

Deep Soulful Flavor

These greens are slow cooked to let that flavor really develop and seep into each and every bite. And that pot likker? Baby bye! It packs so much punch boos.

Southern Authenticity

This recipe is the real deal, straight from my mama, born and raised in Mississippi. She learned how to make these greens from her mother—my big mama—who knew her way around a Southern kitchen like nobody’s business. So, you’re getting authentic Southern flavor, not some random recipe from someone who doesn’t know what’s up.

Easier Than You Think!

This recipe is filled with simple ingredients and no-fuss instructions that will have you cooking like a Southern grandmama in no time. Don’t be intimidated. You can do this boos!

Ingredients You’ll Need to Make this Southern Mustard Greens Recipe

• Chicken Stock: This, along with water, serves as the foundation for our super savory pot likker base.
• Smoked Turkey Leg: Go with a meaty fleshy leg here so you can really get some bomb meat in each serving. And it must be smoked boos.
• Granulated sugar: We use just enough to balance the bitterness of the greens and enhance the overall flavor.
• Seasoning Salt: This salt is a blend of a ton of different spices and salt so we cut down on adding a ton of individual seasonings.
• Worcestershire sauce: This adds such a great impact with umani flavor complexity to the pot likker.
• Apple Cider Vinegar: The tang and brightening really adds something to the mix.
• Red pepper flakes: This spices up the party!
• Garlic Powder: This gets those aromatic vibes in the mix.
• Smoked Paprika: We add color and depth with that smoked action.
• Finely Chopped Onion: This gives us a nice balance of sweetness and more aromatic vibes.

How To Clean Mustard Greens

Mustard greens, like most other fruits or vegetables, should be thoroughly washed before use. This ensures that all the dirt, grit, and grime is long gone! If you don’t properly clean your greens, y’all are just asking for a gritty texture and a dirty aftertaste. 

First things first, fill your sink with lukewarm water to loosen up any grit. Toss the turnip greens in and let the leaves open up. Let them hang out for a minute, then start swishing them around and gently scrubbing with your hands to loosen the dirt.

Once they’re looking good, lift the greens out, drain the dirty water, give the sink a quick rinse, and refill with fresh lukewarm water. Repeat the process until those greens are squeaky clean and ready to go.

How To Cook Mustard Greens

1

After cleaning, After they’ve been cleaned, prep your greens by tearing the leaves from the stems, rolling them up tightly, and horizontally cutting them once. You should be left with medium-sized strips.

2

Add the turkey to a large pot along with enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat until the turkey is just about tender which should take about forty-five minutes.

3

Add both the greens and about 4 or 5 additional cups of water (or enough to just barely cover greens) to the pot. Cover and cook your greens for about an hour or until they are tender and flavorful.  You will have most of the water evaporate leaving the pot likker.

TIP: If you have a lot of water left, remove the lid and allow the greens to continue to cook until the excess water has cooked down level with the greens. Most of the water should be gone.

What to Serve with Mustard Greens

• Low-key Sunday Supper: Make these smothered pork chops, mustard greens, candied yams and hot water cornbread.
• Easy Comfort Meal: Nothing says comfort like buttermilk fried chicken, Southern baked mac and cheese and black eyed peas. And don’t forget the Southern cornbread and sour cream pound cake.
• Easy Weeknight Leftovers: Heat up your mustard green leftovers and serve up a simple main like fried chicken gizzards or salmon croquettes and make some scalloped corn and butter swim biscuits.
• Small Thanksgiving Spread: Make this roasted turkey breast along with oyster dressing, candied sweet potatoes and Jiffy cornbread. And don’t forget the Southern sweet potato pie boos.

Meal Plan: New Year’s Soul Food Feast with Mustard Greens

Gumbo has become such a mainstay in the soul food New Year’s day feast. You gotta make this seafood based one!

Chitlins are the ultimate soul food side dish for any holiday you can think up!

And don’t forget the hog maws too! They all go perfectly with these soul food mustard greens.

Million dollar pound cake is the best way to eat a great dessert while manifesting more money in the new year boos!

Recipe Substitutions

• Smoked Turkey Wings or Legs: I have also used smoked turkey necks with great success. You can substitute the smoked turkey for ham hock.  This is totally up to you and your preference! 
• Apple Cider Vinegar: Lemon juice or even white vinegar are great options to keep that bright flavor alive.
• Worcestershire Sauce: You can swap in soy sauce and still get those bomb flavors in the mix.
• Chicken Stock: Chicken broth or even some water along with chicken bouillon works just great.

Recipe Variations

• Add More Spice: Most Southern folks are gonna have hot sauce to a bowl on the side but know you can also sprinkle some into the pot while its cooking too.
• Go Creamy: Change the texture to something more silky by adding a little heavy whipping cream. It makes it so velvety boos.
• Mix it up: Add in some collards and turnips to change up the textures and flavors.

Expert Tips and Tricks for Cooking Soul Food Mustard Greens

• Pick Them Right!: To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough y’all. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.
• Select The Right Meat: When selecting smoked turkey, you should really be able to smell that great smoked scent outside of the package.  They should also be nice and meaty.
• Leave the Stems Out: I find stems to be too tough in my pot of greens. Totally up to you but I suggest leaving them out.
• Adjust Your Liquid: Making greens can be a little intuitive. Make sure you add more liquid if the pot is looking dry.
• Take Your Time: Mustard greens take time to make. Clean those greens with care. Braise those greens with care.

How to Store Mustard Greens

Transfer your greens to an airtight container and pop in the fridge along with that pot liquor (that delish juice at the bottom of the pot)

How Long Will This Southern Mustard Green Recipe Last In The Fridge?

Stored properly in the fridge, your mustards will stay pretty tasty for up to 4 days.

Can I freeze Collard greens?

Absolutely boos! You can freeze the greens in a heavy duty plastic bag for up to 3 months. Be sure to leave a little air space in whatever storage container you choose.

Frequently Asked Questions

Y’all making mustard greens ain’t that hard at all. You can do this! If you crave the rich authentic flavors of the South right at your house, make a pot of these Southern mustard greens and get your whole life.

More Southern Vegetable Sides

• Southern Fried Corn
• Fried Green Tomatoes
• Fried Okra
• Creamed Corn

Print

The BEST Southern Mustard Greens Recipe

These authentic Mustard Greens are slowly braised in a savory smoked turkey flavored pot liquor with a kick of spice until it becomes the soul food meal dreams are made of.

Course Side Dish

Cuisine soul food, Southern

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 64kcal

Author Jocelyn Delk Adams

Ingredients

• 3 lbs mustard greens about 5-6 medium sized bunches
• 1 smoked turkey wing or leg, extra meaty
• 1 cup chicken stock
• 3 tbsp granulated sugar
• 2 tsp seasoned salt
• 2 tsp worcheshire sauce
• 2 tsp apple cider vinegar
• 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup finely chopped onion

Instructions

• Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once resulting in medium size pieces.
• Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
• Next rinse the turkey very well then add to a large pot along with the chicken stock and enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat for about 45 minutes or until turkey is almost tender.
• Once turkey is almost tender, add greens then add about 4 or 5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
• Add all ingredients to the pot and cook while covered for about an hour or until completely tender and excess water has cooked down level with the greens. Most of the water should be gone.

Notes

To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.

You can scale back the spice to 1/2 teaspoon if 1 teaspoon of red pepper flakes is too much.

You will need some liquid left for the pot likker but it shouldn’t be way more water than what tops the greens. You should continue to cook down.

Nutrition

Calories: 64kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 613mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post Mustard Greens Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Thank you for sharing your candied sweet potato recipe. It was wonderful and tasted very similar to my mother’s recipe. My mother and grandmother have passed away, and I never learned how to make most of their staple dishes, like this one. I tried on my own many times, even using other recipes, but it never came out the same. But not anymore thanks to your recipe.”

—CHASE

There are recipes in my family that are so perfect, we don’t alter them in anyway. My mama’s candied sweet potatoes are one of those recipes. What makes them special is they are quite different from ones you see online. She makes them on the stove instead of in the oven allowing that syrup to reduce and thicken with more control. She also uses very simple ingredients not adding too much to the mix and overcomplicating the natural flavors. The end result is candy sweet potatoes like you have never had boos.

The Lowdown of the Best Candied Sweet Potatoes Recipe Ever

Cuisine Inspiration: Southern Classic

Primary Cooking Method: Stovetop

Dietary Info: Gluten-Free and can be made Vegan with ingredient swaps

Key Flavor: Buttery, syrupy, mildly spiced tender sweet potatoes

Skill Level: Easy y’all (No Sweat Fam!)

Authentic Southern Recipe

These other recipes you find online ain’t the real deal boos. This one comes from my Mississippi mama and has straight up Southern flavor and soul in each bite. This is real deal soul food y’all. Imposters don’t stand a chance.

Sticky Sweet Syrupy Goodness

When you make these, your end result will be melt-in-your-mouth tender potatoes bathed in an irresistible yet light glaze. That butter and sugar are straight up magic together.

Minimal Effort, Maximum Payoff

We are using simple ingredients and straightforward instructions so we keep this recipe super no-fuss. Plus no fancy equipment is required. Just a good ole’ stovetop and your fave pot. So whether you serve this up for Sunday supper, a weeknight dinner or on the holiday table for Thanksgiving, they are a hit.

Ingredients You’ll Need to Make Southern Candied Sweet Potatoes

• Sweet Potatoes: My mama peels then thinly slice them on the diagonal so they turn tender and soft as the boil in the syrup. Make sure you don’t slice large than 1/4 inch thickness. We talking super thin.
• Salted Butter: This gives our glaze an irresistible delish rich flavor with a hint of salt to balance the sweetness.  My mama says don’t even try using margarine in this recipe.
• Sugar: My mama uses simple granulated sugar because it enhances with a nice clean sweetness that doesn’t take away from the natural sweet potato flavor.
• Vanilla: That aromatic essence adds more notes of depth to the potatoes.
• Spice: My mama uses nutmeg and only nutmeg.  No cinnamon in the mix y’all.

How to Make Candied Sweet Potatoes

Step 1: Prep the Potatoes

1

Start by peeling and slicing the potatoes on the vertical very thinly to 1/8-1/4 inch thickness.

2

Fill a pot with the water then toss in the butter, sugar, a splash of vanilla, and a pinch of nutmeg.

Step 2: Cook Em Up and Get Syrupy!

3

Bring to a rolling boil.

4

Slap a lid on and lower the temperature to medium. Cook for about 20-25 minutes.

5

The sweet potatoes should be tender at this point.

6

Continue cooking on medium-high without the lid for about 35-45 minutes or until the water has mostly evaporated leaving a sweet thickened syrup over the potatoes.

How to Serve Candy Sweet Potatoes

• Comforting Dinner: Serve up my mama’s Southern candied sweet potato recipe with shrimp and grits and okra and tomatoes.
• Soul Food Sunday Supper: Get into some smothered pork chops, turnip greens, these candied sweet potatoes and Jiffy cornbread next Sunday.
• The Ultimate Pot Luck Dish: When you show up to a friend or neighbor’s with this in tow, you will be the hit of the party.

Meal Plan: The Ultimate Southern Holiday Menu

Southern fried turkey is the main dish of your dreams for this Southern holiday menu.

My Auntie’s Southern cornbread dressing is made with wonderful spices, herbs and delish chicken and texture. It is the perfect side dish to serve with candy sweet potatoes.

Southern collard greens don’t get any better than this. In fact, this is my mama’s recipe too!

Southern mac and cheese can’t be neglected if you are making the ultimate Southern holiday spread.

Recipe Substitutions

• Sweet Potatoes: Replace your sweet potatoes with yams.
• Granulated Sugar: Swap in homemade brown sugar to add a bit more depth of flavor with it’s molasses essence.
• Vanilla: Make sure you use pure here but if you want to switch up the flavor, add in some intense vanilla bean paste.

Recipe Variations

• Go Vegan: Replace your butter with your fave plant-based butter option.
• Brighten it Up: Toss in a little lemon or orange zest to brighten the mix a bit.
• Booze It Up: Just a little dash of some rum or bourbon in the syrup can add some grown folks depth.
• Kick it Up: Want a little heat with your sweet? Toss in a tiny hint of cayenne.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Every last one of your recipes I tried has been hitting. The best dish I made was the candied sweet potatoes. When I make them in the oven, my yams taste bland. This recipe right here is a headbanger and all my kids love it.”

—CURTIS W.

Expert Tips and Tricks for Stove Top Candied Sweet Potatoes

• Pick Just Right: Make sure your sweet potatoes are orange fleshed so you will get the sweetest flavor.
• Slice Evenly: Make sure you cut your sweet potatoes all the same size and width. My mama slices super thin like 1/8 inch- 1/4 inch in thickness so they truly melt in that glaze getting super tender.
• Don’t Stir: If you keep stirring the super tender potatoes, they will break apart. We want them to keep their shape.
• Don’t Forget To Test: Before stopping your potatoes from cooking, make sure you test them with a fork to ensure that they are completely melt in your mouth tender.  If they even have a hint of toughness, continue to cook them.
• Reduce That Glaze: If your syrup is still runny, continue cooking without the lid letting the excess liquid evaporate. Just be careful not to overcook.

How to Store and Reheat Old-Fashioned Candy Sweet Potatoes

Before you tuck them away, let your candied sweet potatoes cool to room temperature then add to an airtight container and pop in the fridge.

When you want to reheat, I suggest the oven since they will be super tender. Bake in a preheated oven of 350°F (175°C) in a baking dish covered with foil for about 15 minutes or until heated through. You can also quickly zap them in the microwave at 30 second intervals until they are heated through.

How long will this Southern candied sweet potato recipe last in the fridge?

They should last in the fridge for 3-4 days.

Can I freeze it?

Absolutely boos! My mama does this all the time. She adds leftovers to a freezer bag releasing any extra air. They can stay in the freezer for up to a month. When you want to reheat, let them thaw in the fridge overnight. They’re worth the wait, promise.

Frequently Asked Questions

Being able to share my mama’s Southern candied sweet potatoes is a real treat for me. It took me a while to write up the recipe since she makes them instinctively but once we nailed it, I knew it would become a big favorite of yours. Get into this recipe and make that holiday table a hit this year!

More Sweet Potato Recipes

• Black Folks Sweet Potato Pie 
• Stacked Sweet Potatoes 
• Baked Candied Yams
• Mashed Sweet Potatoes
• Sweet Potato Casserole 

Print

Candied Sweet Potatoes Recipe

Tender, perfectly baked sweet potatoes are cooked away in a buttery and sweet glaze filled with spices and deliciousness making the best Candied yams dish ever!

Course Side Dish

Cuisine soul food, south, Southern

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 people

Calories 376kcal

Author Jocelyn Delk Adams

Equipment

• mandoline slicer
• Saucepan Set

Ingredients

• 2 lbs sweet potatoes peeled, and thinly sliced on the vertical to ⅛-¼  inch thickness (very thin)
• 1/4 cup salted butter
• 1 3/4-2 cups granulated sugar
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp ground nutmeg

Instructions

• Add sliced potatoes to a large 5 quart pot.
• Fill with 6 cups of lukewarm water, butter, sugar, vanilla extract and nutmeg and give a slight stir.
• Push the potatoes down with a large spoon to make sure the potatoes are covered with water. If not, add more water, starting with ½ cup at a time until potatoes are completely covered. Turn heat on the stove to high to bring the mixture to a rolling (slight) boil.
• After it comes to a rolling boil, reduce heat to medium and cover. Cook for 20-25 minutes or until potatoes are tender. Test how tender they are by sticking the potatoes with a fork.
• Once the potatoes are tender, remove the lid and continue cooking for an additional 30-45 minutes on medium high heat OR until water has evaporated leaving JUST a sweet syrup over the potatoes. That syrup should be thickened so don't stop if it is still thin and super watery. It still needs to be reduced more.

Video

Notes

Tip: Before stopping your potatoes from cooking, make sure you test them with a fork to ensure that they are completely melt in your mouth tender. If they even have a hint of toughness, continue to cook them and add additional water if you need to.

Tip: if you start to see the water evaporating and almost done, check your potatoes first for doneness. If they are ready, check your glaze.

Do NOT OVERCOOK YOUR GLAZE! Watch carefully as you get to the end of your water evaporating.

How to Store and Reheat Old-Fashioned Candy Sweet Potatoes

Before you tuck them away, let your candied sweet potatoes cool to room temperature then add to an airtight container and pop in the fridge.

When you want to reheat, I suggest the oven since they will be super tender. Bake in a preheated oven of 350°F (175°C) in a baking dish covered with foil for about 15 minutes or until heated through. You can also quickly zap them in the microwave at 30 second intervals until they are heated through.

How long will this Southern candied sweet potato recipe last in the fridge?

They should last in the fridge for 3-4 days.

Can I freeze it?

Absolutely boos! My mama does this all the time. She adds leftovers to a freezer bag releasing any extra air. They can stay in the freezer for up to a month. When you want to reheat, let them thaw in the fridge overnight. They’re worth the wait, promise.

Nutrition

Calories: 376kcal | Carbohydrates: 76g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 140mg | Potassium: 438mg | Fiber: 4g | Sugar: 55g | Vitamin A: 18679IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg

The post Candied Sweet Potatoes Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I recently tried making these candied yams and they were a delightful addition to our Sunday dinner. The yams were absolutely irresistible. It’s a truly comforting and mouthwatering dish that I’ll be making again, especially for holiday gatherings.”

—KRYSTEN

I can’t name one Thanksgiving dinner where we didn’t have candied yams on the table. They even show up at Christmas dinner and most Sunday suppers too! They are essential to a real deal Southern meal. A lot of candied yam recipes are cooked on the stovetop like my mama’s candied sweet potatoes and require a good amount of babysitting. But by baking them instead, you cut the work in half and save some time in the process boos. In just under an hour, you can have the most tender, warm, and flavorful candy yams you’ll ever taste! No lies detected.

The Lowdown of These Candied Yams

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking

Dietary Info: Gluten-Free; Can be made vegan with ingredient substitution

Key Flavor: Rich, silky caramelized yams in syrupy sauce

Skill Level: Easy y’all (No Sweat Fam!)

No-Fuss

We keeping it low-key with this recipe. Southern candied yams ain’t that hard to make, and with straightforward instructions and minimal ingredients, you’ll have these yams prepped and ready in no time.

Flavors on Flavors

The luscious glaze, made with brown sugar, citrus notes, cinnamon and nutmeg, coats each tender yam slice making this the side dish of your dreams! Warm, gooey, and beyond comforting, this candy yam recipe is like a cozy hug for your taste buds!

The Ultimate Crowd-Pleaser

Whether it’s Thanksgiving, a potluck, or a casual dinner party, these baked candied yams are a legit hit. Ain’t no stopping the compliments you will get.

Ingredients You’ll Need to Make Candy Yams

• Yams: We peel and slice them up thinly so they melt into the sweet, buttery sauce and get super tender.
• Brown Sugar: This is gonna give you that perfect syrupy caramelized texture and consistency.
• Cornstarch: We gotta have this thickener to make sure that syrup sticks to those yams like glue.
• Cinnamon + Nutmeg: Both spices add cozy warmth and a wonderful depth of flavor.
• Apricot Nectar: The natural acidity in this fruit nectar adds a unique sweetness and intensity.
• Orange Juice + Zest: A bright, citrusy squeeze of orange juice and a little bit of zest brightens all the flavors right up.
• Vanilla Extract: Vanilla gives that bomb fragrant robust aromatic essence to the mix.
• Butter: We get that sauce super rich and melt-in-your-mouth from my fave ingredient.
• Salt: This mostly just balances out the sweetness and enhances everything perfectly.

How To Make Candied Yams

Step 1: Prep the Potatoes and Syrup

1

Add potatoes to a large pot with water and boil until just tender, not mushy. Drain and allow the potatoes to cool to room temp.

2

Next add sugar, cornstarch, and all spices to a saucepan over medium heat. Stir in the apricot nectar, orange juice, and zest and stir together then bring to a boil, stirring the entire time. Remove from the heat and add in vanilla and half the butter.

Step 2: Assemble and Bake It Up

3

Add the tender potatoes to a baking dish. Pour the mixture over the potatoes then take the remaining butter and cut into pats and place on the top of the potatoes.

4

Bake at 350 degrees for 25-35 minutes or until sauce is bubbly and potatoes are soft and completely tender.

How to serve this candy yams recipe

• Comfort Vibes: Serving these candy yams with my auntie’s Southern baked chicken and a nice harvest salad is a delish move to make.
• Southern Sunday Supper: Get down on some soul food with a meal of fried chicken, Southern baked macaroni and cheese, collard greens, these candied yams and honey cornbread. And don’t forget my big mama’s sweet potato pie recipe for dessert. It’s a hit every time!
• Potluck Dish: Bring this baby to a neighbor’s or a friend’s, and trust it will be the star of the next potluck.

Meal Plan: Soul Food Holiday Menu

Honey glazed ham gotta be on your soul food menu along with this baked candied yam recipe.

Roasted turkey legs are a bit easier than making a whole turkey but that flavor hits so hard!

Turnip greens along with these candied yams are the perfect sides to serve.

Cornbread dressing is necessary on that holiday table boos.

Recipe Substitutions

• Butter: You can use salted butter here and just omit the salt in the recipe. Ghee will also work and make a thicker glaze due to the lower water content.
• Brown Sugar: If you don’t have light brown sugar, dark brown will give a deeper molasses flavor. You can also swap in pure maple syrup to add a unique sweetness.
• Yams: You can also swap in sweet potatoes here if you can’t find yams.
• Spices: If you don’t want to use individual spices, you can also use a pre-packaged apple pie spice or pumpkin pie spice for ease.
• Orange Juice and Zest: You can use another citrus flavor like lime or lemon and it will still brighten the flavors perfectly.

Recipe Additions and Variations

• Go Vegan: Replace the butter with your fave plant-based butter.
• Get Nutty: Sprinkle a generous handful of chopped pecans, walnuts, or almonds on top before baking for some extra texture.
• Add Marshmallows: Layer marshmallows on top before the final minutes of baking. Watch them toast and create a gooey, indulgent topping.
• Booze it Up: Add a little bourbon or rum to the syrup to add some adult depth of flavor.
• Spice it Up: Just a hint of cayenne can add a fun kick.

Expert Tips For Making The Best Candied Yams In Oven

1. Pick Them Right!: Look for deep orange yams that are free from soft spots or bruises when picking them out. They will have a richer flavor.
2. Slice Evenly: Aim for consistent 1/4-inch thickness when slicing your yams! This will make sure that they bake evenly.
3. Mellow Out: Marinating the sliced yams in the glaze for a few minutes before baking allows those flavors to really penetrate and soak into the yam.
4. Soak Trick: Before boiling the yams, give them a quick soak in cold water for about 30 minutes. This helps draw out excess starch so the yams get tender but not mushy as they bake.
5. Layer It Up: When arranging the yam slices in the baking dish, drizzle a bit of glaze between each layer to get a consistent burst of sweetness in every bite. Boss moves!

How To Store & Reheat Baked Candied Yams

Pop any leftovers in an airtight container after they have cooled down.

I prefer to reheat in the oven. Preheat to 350 degrees then add leftover yams to a baking dish covered with foil and bake for 25-35 minutes, or until heated through.

How Long Will They Last In The Fridge?

They should last for up to 3 to 5 days in the fridge.

Can I Freeze ?

Yep for sure boos! Place the leftovers in freezer-safe bags. They should last for up to 6 months. When you want to reheat, let them thaw in the fridge overnight.

Frequently Asked Questions

With that dreamy glaze, a blend of brown sugar, spices, and a burst of orange zest, these sweet and tender baked Candied Yams will blow your mind! The flavor is popping in every way possible, and each bite is more addictive than the last. Get at it boos!

More Sweet Potato Recipes

• Sweet Potato Grits
• Sweet Potato Casserole
• Sweet Potato Ice Cream with Toasted Marshmallows
• Sweet Potato Pound Cake

Print

Baked Candied Yams

Candied Yams are a classic Southern side dish made up of thinly sliced sweet potatoes and a spiced candied mixture! These tender, sweet,and citrusy yams are so perfectly delicious and buttery!

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 353kcal

Author Jocelyn Delk Adams

Equipment

• Saucepan Set
• Baking Dish Set

Ingredients

• 3 lbs yams or sweet potatoes, peeled and thinly sliced 1/4 inch thickness
• 1 cup light brown sugar packed
• 1 1/2 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup apricot nectar
• 1/2 cup fresh orange juice warmed until hot
• 1 tsp orange zest
• 2 tsp pure vanilla extract
• 1/2 cup unsalted butter separated

Instructions

• Add potatoes to a large pot with water and boil until just tender, not mushy though. Drain and allow the potatoes to cool to room temperature.
• Add the tender potatoes to a 9×13 inch sized baking dish. Preheat the oven to 350 degrees.
• Next add sugar, cornstarch, salt, cinnamon, and nutmeg to a medium sized saucepan over medium heat. Next stir in the apricot nectar, hot orange juice, and orange zest and stir together then bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and half of the butter.
• Pour the mixture over the potatoes then take the remaining butter and cut into pats and place on the top of the potatoes.
• Bake for 25-35 minutes or until sauce is bubbly and potatoes are soft and completely tender.

Notes

How To Store & Reheat Baked Candied Yams

Pop any leftovers in an airtight container after they have cooled down.

I prefer to reheat in the oven. Preheat to 350 degrees then add leftover yams to a baking dish covered with foil and bake for 25-35 minutes, or until heated through.

How Long Will Baked Candied Yams Last In The Fridge?

They should last for up to 3 to 5 days in the fridge.

Can I Freeze Candied Yams In Oven?

Yep for sure boos! Place the leftovers in freezer-safe bags. They should last for up to 6 months. When you want to reheat, let them thaw in the fridge overnight.

Nutrition

Calories: 353kcal | Carbohydrates: 66g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 210mg | Potassium: 1186mg | Fiber: 6g | Sugar: 26g | Vitamin A: 828IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 1mg

The post Candied Yams appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“These are the crunchiest, tastiest onion rings EVER! Everyone in my family loves the flavor. Great recipe!”

—liZA

There are two types of people in the world: French fry people and onion ring people.  I happen to be the latter.  And listen, I love me some fries but that’s besides the point. Onion rings just hit different period!

It was only a matter of time before I dropped the BEST fried onion rings recipe on ya!  And it’s got flavor on flavor too boos. Serve these up for game days, burger weekends or just cuz and get your entire life!

The Lowdown of These Onion Rings

Cuisine Inspiration: Classic American Comfort

Primary Cooking Method: Deep-frying

Dietary Info: Can be made Vegan or Gluten-Free with some substitutions

Key Flavor: Crispy, perfectly seasoned onion-y deliciousness

Skill Level: Pretty Easy (Frying is the only part that requires some skillz)

Restaurant Worthy

Listen, once you have these rings, you won’t wanna order them at a restaurant ever again. These stay winning the competition.

Flavors On Flavors

We adding the bomb combo of tangy buttermilk along with a perfectly seasoned flour to the mix for maximum flavor. And the best part is I bet you have most of the simple ingredients needed right in the pantry already.

Crowd Pleaser

Whenever I have served up these onion rings, they have hit hard. Folks go crazy when I serve them with burgers or even as an appetizer!! You can definitely please everyone when you make a batch.

Ingredients you’ll need to make the best homemade onion rings

• Onions: These are our aromatic yet sweet star. We slice them thick like in a restaurant.
• Breading: We flavor up our base of flour with the grit of cornmeal, some seasoned salt, paprika and the spice of cayenne pepper.
• Buttermilk: This not only helps the seasoned flour stick to the onion, it also layers in a slight tanginess building more flavor.
• Vegetable Oil: This neutral-flavored oil works great for high heat situations so these rings fry up golden and crisp.

How to make onion rings

Step 1: Make Your Breading and Get To Dipping!

1

Make the seasoned flour. Combine the flour, seasoned salt, cornmeal, black pepper, paprika, and cayenne pepper in a paper bag and shake to mix well.

2

Dip the rings. Working with one onion ring at a time, dip each ring into the seasoned flour first.

3

Next dip into the buttermilk.

4

Finally return the rings to the seasoned flour coating all sides.

Step 2: Let’s Get Frying

5

Set each battered onion ring on a baking sheet lined with parchment paper and continue battering the rest of the onions. Let them sit for a bit to set up and rest.

6

Heat oil to 360 F in a heavy bottom pot then fry the onions a few at a time. Avoid overcrowding the pot.

7

Fry on each side until golden brown in color. Then remove them using a slotted spoon or strainer and place them on paper towels to drain. Then they are ready to serve up!

What to serve with fried onion rings

• Sauce it Up: Dip them in a delish remoulade sauce or chipotle bbq sauce.
• Burgers Galore: Try them with a bacon cheddar burger, chipotle black bean burger, or a mango jerk salmon burger.
• Appetizer Partay: Have a little apps party and make these loaded fries, sweet potato fries, fried okra, green tomatoes, oyster mushrooms and pickles!!
• Game Day Moves: They go great with other faves like pizza rolls, jerk chicken wings, and bbq meatballs.

Meal Plan: Fancy Steakhouse Vibes

Steak au poivre is the ultimate classy steakhouse entree. It’s great with these steakhouse onion rings.

Crispy fried onion rings are a steakhouse must for a reason, and these put a restaurant’s to shame!

Creamed spinach is always part of my order at a steakhouse.

Lobster mac and cheese is such a great side dish that’s decadent and super fancy!

Recipe Substitutions

• Onions: Honestly you can use whatever type of onion you like. Sweet ones like Vidalia are delish but if can’t find them, go with a classic yellow onion. I just wouldn’t grab red onions because that strong flavor will be doing way too much.
• Buttermilk: If ya ain’t got any lying around, make your own boos. Just add a tablespoon of lemon juice or vinegar to a cup of milk, wait a few minutes for it to curdle then use instead.
• Flour and Cornmeal: Y’all can grab a whole wheat flour or even a self-rising flour to make the breading lighter if you want. No cornmeal? Just use all flour.
• Oil: Basically any neutral oil like canola or peanut is all good to use. They withstand higher temps and stay stable without giving another flavor to the mix.

Recipe Variations and Additions

• Gluten-Free: Just replace your flour with your fave 1:1 ratio all-purpose gluten-free alternative, and you are good to go!
• Vegan: Replace the buttermilk with a thicker vegan liquid like coconut milk or creamy oat milk. You can even thin out vegan yogurt with some water and use as well.
• Spice It Up: Adding some additional cayenne or even some hot sauce to the buttermilk can really kick things up a notch.
• Herb it Up: Adding some fresh herbs like parsley, chives or thyme can give a bomb earthy element boos.
• Cheese it Up: I love to sprinkle a little freshly grated parm into the batter for a nutty, salty note.

They’re Lovin’ It! Here’s what They’re Sayin’:

“These onion rings came out exactly as the name suggest. So crispy and delicious that they were gone the moment i served. Will be making again.”

—GUNJAN

Expert Tips and Tricks for making the best fried onion ring recipe

1. Same Size. You can do it by hand or use a mandolin but just make sure they are evenly cut. This will ensure they cook up in the same amount of time.
2. Dredge With Less Mess: Designate a dry hand and a wet hand when breading. Set up a small station and work slowly to avoid clumpy, messy hands boos.
3. Chill Out: After you bread your rings, take a chill pill and let them set. Don’t start frying right away. Giving them 10 minutes will allow that breading to stick on so it doesn’t fall off in the frying oil.
4. Right Temp: Get that oil cranked up between 365 and 375 F so they fry up crispy and don’t get soggy.
5. Work in Batches! Don’t overcrowd the pot with too many rings or they’ll clump together and lower the oil temperature. Be patient y’all.
6. Grab the Right Pan. I love using a dutch oven because I find the oil stays evenly heated and the rings fry up nicely. However any heavy metal bottom pot will work boos. Also remember, the wider the pot, the more rings you’ll be able to fry without overcrowding.

How to store & reheat fried onion rings

Pop any leftovers into an airtight container or toss into a ziptop storage bag. When you want to reheat, grab the air fryer because it returns them to that perfect crispy texture. Just heat to 400°F and cook for a few minutes until hot and crisp again. The oven also works. Preheat to 400°F and bake for about 10-15 minutes or until crispy and serve them up. Just don’t use the microwave boos. That ain’t it!

How long will they last in the fridge?

They last up to 3 days in the fridge.

Can I freeze this homemade onion ring recipe?

Yep you sure can boos. Place leftovers in a single layer on a baking sheet, freeze for about an hour then transfer the rings to an airtight container or freezer bag. They should last up to 3 months.

Frequently asked questions

Y’all these crispy fried onion rings are the TRUTH! Try them, and you will see why the reviews are absolutely glowing. They are a hit either way you slice it! Get at the recipe boos.

More Southern Fried Recipes

• Fried Chicken Gizzards
• Chicken Fried Steak Recipe
• Buttermilk Fried Chicken
• Fried Shrimp Recipe
• Oven Fried Catfish

Print

Crispy Fried Onion Rings

Classic homemade crispy fried onion rings are dredged in buttermilk and battered in a well-seasoned flour resulting in restaurant-quality fried onions at home!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 147kcal

Author Jocelyn Delk Adams

Ingredients

• 2 ½ cups all-purpose flour
• 3 tablespoons seasoned salt
• 2 tablespoons yellow corn meal
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 2 onions sliced into ⅓-½ inch rings
• 1 cup buttermilk
• Vegetable oil for frying

Instructions

• Add flour, seasoned salt, corn meal, black pepper, paprika, and cayenne pepper to a paper bag or ziptop bag and shake to mix well.
• Dip each onion ring into seasoned flour then dip into buttermilk then back into seasoned flour coating all sides. Set each battered onion ring on a parchment covered baking sheet to rest until all onion rings are battered (about 10-15 minutes after dredging).
• While coating sets, add 3-3 ½ inches of oil to a cast iron or heavy bottom pot and heat over medium high heat. Heat oil to 365 to 375 F degrees.
• Fry the rings 4-5 at a time depending on the width of your pot making sure not to overcrowd. Fry on each side until golden brown then remove and place on paper towels to drain or add to a wire rack to drain over a paper towel lined baking sheet.
• Serve hot when done.

Notes

How to store & reheat fried onion rings

Pop any leftovers into an airtight container or toss into a ziptop storage bag. When you want to reheat, grab the air fryer because it returns them to that perfect crispy texture. Just heat to 400°F and cook for a few minutes until hot and crisp again. The oven also works. Preheat to 400°F and bake for about 10-15 minutes or until crispy and serve them up. Just don’t use the microwave boos. That ain’t it!

How long will they last in the fridge?

They last up to 3 days in the fridge.

Can I freeze this homemade onion ring recipe?

Yep you sure can boos. Place leftovers in a single layer on a baking sheet, freeze for about an hour then transfer the rings to an airtight container or freezer bag. They should last up to 3 months.

Nutrition

Calories: 147kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Cholesterol: 2mg | Sodium: 2120mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 1.8mg | Calcium: 40mg | Iron: 1.7mg

This post was originally published June 2015. It’s been republished with new images and content.

The post Crispy Fried Onion Rings appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This recipe is on point! I made it as a side dish for Sunday dinner and added fresh sliced tomatoes. A must keep recipe for future use.”

—SONYA

I learned how to make fried corn from my mama, and no one does it better if we are being frank. She would caramelize fresh corn kernels in a cast iron skillet with a little sugar, creamy butter, and bacon grease while drowning in a thickening liquid letting the corn soften and tenderize. The texture reminds me of creamed corn but with a little more Southern flair. My mama’s recipe is simple yet perfect. It lets the corn shine so you taste its wonderful flavor in every single bite.

The Lowdown of This Fried Corn

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Sautéing & Simmering

Dietary Info: Can be made vegan or gluten-free with some ingredient swaps

Key Flavor: Sweet and savory with a delightful buttery richness.

Skill Level: Easy (No Sweat Fam!)

So Fresh Y’all!

Ain’t nothing like fresh corn when it is in season. It gives a burst of natural sweetness and juiciness, which enhances the overall flavor profile.

Quick and Easy

You can legit make this southern fried corn recipe in less than 30 minutes and in only one skillet. The most time you will spend will just be shucking and scraping that corn off the cob.

Beyond Versatile

You can serve this up at the cookout, weeknight easy dinner or summer Sunday supper. It goes with every dang thing.

Ingredients You’ll Need to Make this Fried Corn recipe

• Fresh corn: Fried corn tastes so dang on good when made with summer sweet corn.
• Self-rising flour: We stir this into some water to let that corn simmer up to an almost creamy texture like creamed corn.
• Sugar: We add in just a touch to increase the sweetness. You can use less if your corn is super sweet already.
• Seasoning: You gotta season that corn up boos. Salt and black pepper are all you need. Simple yet effective.
• Bacon drippings: Save your bacon fat left in the pan after cooking bacon like true Southerners do. It adds a salty, smoky, savory flavor to the corn.
• Salted butter: It gives the corn a rich, buttery flavor that’s so dang on good.

How to Make Fried Corn

Step 1: Prep the Corn

1

Cut the kernels from the cobs of corn and place it in a large bowl. Then add the water.

2

Add the flour, sugar, salt, and pepper to the corn and water mixture.

3

Stir to dissolve the flour and salt in the water.

Step 2: Fry It Up!

4

Add the bacon drippings and butter to the skillet and heat over medium-high heat. Watch it closely to ensure the butter doesn’t burn.

5

Pour the corn mixture into a hot skillet and continuously stir.  

6

Reduce the heat down to medium and cook for 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn.

What to Serve with Southern Fried Corn

• Southern Mains: I love me some fried corn served up with dishes like chicken fried steak, smothered pork chops, salmon croquettes and buttermilk fried chicken.
• Side it Up: Throw in some other bomb sides like some Mexican cornbread, fried okra, and glazed carrots.
• Summer Entertaining: Serve up this skirt steak with chimichurri, a delish baked potato salad, vinegar coleslaw and don’t forget the homemade strawberry ice cream.

Meal Plan: Summer Cookout Vibes

Rib Tips are a must at the cookout. Savory, perfect spiced and tender y’all.

Southern potato salad along with some fried corn are perfect sides to serve up!

Baked beans gotta go on the cookout menu with your fried corn.

Southern Peach Cobbler is the best way to finish off this meal just right.

Tips for Making the Best Fried Corn

• Grab Fresh Corn: Especially in the summer boos. That flavor will be poppin and you will get the best sweetness during this time of year.
• Don’t Shortcut the Flavor: The bacon grease and butter add so much richness. I highly recommend not trying to reduce it or swap it to make it healthier.
• Smooth the Flour: You want it lump-free so you don’t end up with lumps of gummy flour in the corn.
• Cast Iron Vibes: I love using my cast iron skillet to make fried corn but any will do as long as the corn has room to spread out and cook down with even heat.

Recipe Substitutions & Additions

• Vegetarian: If you need to make this vegetarian you can swap the bacon grease for more butter or your favorite oil. For Vegan, just remove that bacon grease and butter and use oil or plant-based butter.
• Gluten-Free: Swap the regular flour for your fave gluten-free flour blend. You can also use cornstarch with similar results.
• Add Garlic: Add fresh minced garlic to the pan with the melted butter and bacon grease to cook for 30-60 seconds before you add the corn. That aromatic essence just does something special boos.
• Spice it Up!: Add some chopped jalapeno or a sprinkle of cayenne pepper to add a bit of heat.

How to Store & Reheat

Transfer leftovers to an airtight container once the corn has cooled and pop in the fridge. When you want to serve it up again, return the leftover corn to a skillet with a bit of butter or bacon grease and cook over medium-high heat until reheated. You may need to adjust the consistency a bit by adding a splash of water if it seems too thick.

How long will fried corn last in the fridge?

It should last up to 3 days boos.

Can I freeze Southern fried corn?

Yep you sure can! Store them using the same method for the fridge but make sure to label with the date. Pop in the freezer for up to two months. Thaw it out in the fridge overnight before reheating.

Frequently Asked Questions

The flavor of fresh summer corn is undeniable. Sweet and salty with just a little crunch is all you need to hook up any dish you choose to serve this fried corn recipe with. This Southern fried corn is a testament to the beauty of simple old school cooking y’all. It for real proves that with just a few ingredients, a dish can give the wonderful flavors and vibes.

More Delicious Corn Recipes

• Scalloped Corn
• Shrimp and Corn Chowder
• Corn Fritters
• Mexican Grilled Corn
• Southern Succotash Recipe

Print

Best Fried Corn Recipe

This is the best fried corn recipe on the internet. Fresh corn is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar for the most delicious side to serve all summer.

Course Side Dish

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 201kcal

Author Jocelyn Delk Adams

Ingredients

• 12 ears fresh corn shucked
• 3 cups water room temperature
• 2 tbsp self-rising flour
• 1 tbsp granulated sugar or to taste if corn is sweet
• 2 ½ tsp salt or to taste
• ½ tsp black pepper or to taste
• 3 tbsp bacon drippings
• 2 tbsp salted butter

Instructions

• To begin, completely rinse and cut the kernels from the cobs of corn and add to a large bowl. Then add 3 cups of water.
• Next stir flour, sugar, salt and pepper into corn and water mixture. Make sure it is completely smoothly dissolved into the water.
• To a cast iron skillet, add bacon drippings and butter and heat over medium high heat. Once the butter has completely melted (make sure it doesn’t burn), pour corn mixture into hot skillet and continuously stir.  
• Turn the heat down to medium.  Cook approximately 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn and the corn is tender and serve.

Video

Notes

How to Store & Reheat

Transfer leftovers to an airtight container once the corn has cooled and pop in the fridge. When you want to serve it up again, return the leftover corn to a skillet with a bit of butter or bacon grease and cook over medium-high heat until reheated. You may need to adjust the consistency a bit by adding a splash of water if it seems too thick.

How long will fried corn last in the fridge?

It should last up to 3 days boos.

Can I freeze Southern fried corn?

Yep you sure can! Store them using the same method for the fridge but make sure to label with the date. Pop in the freezer for up to two months. Thaw it out in the fridge overnight before reheating.

Nutrition

Calories: 201kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 786mg | Potassium: 364mg | Fiber: 2g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 9.2mg | Calcium: 6mg | Iron: 0.7mg

The post Southern Fried Corn appeared first on Grandbaby Cakes.

Back in the day, my Big Daddy had a farm overflowing with corn. When it was ready for harvesting, the family would pick it. My big mama would make everything from fried corn to corn chowder and of course Southern Corn Pudding. I think corn pudding might have been my fave. There’s something about that creamy comforting concoction that sets my soul on fire. This recipe is a nod to that classic done the absolute right way.

The Lowdown of the Best Corn Pudding Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Creamy, cheesy, corn vibes

Skill Level: Easy (no sweat fam!)

Super Simple with Loads of Nostalgia!

We keeping the fuss down on this easy corn pudding recipe that Southern grandmas would approve of. All you need are some classic ingredients plus a little prep time before you pop in the oven. The end result is a down home side that tastes like a warm hug from your big mama boos.

Fresh Sweet Corn Flavor

If you have some fresh corn lying around, ain’t no better recipe to highlight the wonderful natural sweetness and juiciness. However, this recipe works great with frozen corn too! You can make it all year round when that craving strikes. Do you boo!

Super Versatile

This Southern corn pudding is right at home at Sunday supper, a holiday dinner or even at a cookout.

Ingredients You’ll Need to Make this Corn Casserole Pudding

• Butter: This is gonna give us that tender caramelized essence for sautéing while providing that rich, buttery flavor that makes this the best corn pudding ever.
• Onion & Bell Pepper: This veggie base gives some savory flavor, color and texture.
• Eggs: These are our binders that provide that lift and richness.
• Sour Cream: I love the tangy creaminess and moisture this gives.
• Sugar: Just a little to bring out that sweetness in the corn.
• Cornstarch: This helps thicken up our pudding so it ain’t runny.
• Black Pepper: Pepper kicks in a bit a spice!
• Corn: We are using a combo of fresh off the cob or thawed frozen corn and cream-style corn for sweet creamy corn in every single bite.
• Cheddar Cheese: We giving melty sharp salty goodness with this boos!

How to Make Corn Pudding

Step 1: Prep the Veggies and Mix it Up!

1. Crank the oven up to 400 degrees. Grab your casserole dish and give it a nice, even layer of grease.
2. Melt your butter in a large skillet and toss in the onions and bell pepper. Sauté until they’re soft and tender.
3. In a big bowl, whip together your eggs, butter, and sour cream. Add in the sugar and cornstarch, and give it a good stir.
4. Now, mix in both corns and those delish sautéed veggies.

Step 2: Bake it Up!

1. Pour the mix into your greased up casserole dish, rain down that cheese, cover with foil, and pop in the oven for 50 minutes.
2. Next, unveil it and let it bake for another 10 without the foil.
3. Once it’s done, let it set for about 15 minutes then dig into that creamy corn goodness boos.

How to Serve Easy Corn Pudding

• Classic Weeknight Vibes: This simple corn pudding is a great side dish to throw together quickly. Toss on the dinner table with some fried pork chops, a harvest salad and some Jiffy cornbread for a lovely weeknight meal.
• Sunday Supper: Get down on this side along with some chicken fried steak, garlic mashed potatoes and garlic bread. And don’t forget a peach crisp for dessert.
• Summer Cookout: Get the baby back ribs going along with some baked beans and potato salad, and don’t forget the corn casserole pudding to set it off!
• Mexican Dinner: This side is perfect with carne asada, Mexican rice and Mexican cornbread y’all! It hits hard!

Recipe Substitutions

• Granulated Sugar: I use granulated in this corn casserole pudding recipe since it doesn’t take attention away from the corn but brown sugar is fine too boos.
• Fresh Corn: When fresh is in season, definitely grab it but you can also sub the fresh for frozen. Just thaw and drain all the excess liquid before adding it in.
• Cheddar Cheese: Go with any melty cheese you like. Mozzarella, Monterey jack, Colby or even a kicked up pepper jack work well here.
• Sour Cream: A plain greek yogurt is a great option if you are out of sour cream boos.

Recipe Variations

• Pimento Cheese Twist: Get super Southern with it by adding some homemade pimento cheese to the mix before you bake. That flavor will be on point!
• Add Meat: This can become a meaty main with the addition of some crumbled smoked sausage, chorizo or diced ham. That savory and smoky combo is undefeated.
• Get Herby: Tossing in some fresh chopped herbs like parsley, thyme and chives give an earthy sophisticated twist to this comfort side.
• Seafood Twist: Listen, if you wanna really impress some folks, add some shrimp, crab meat or lobster to the mix along with Old Bay. Get ready to get your whole life!

Expert Tips and Tricks for this Simple Corn Pudding Recipe

• Room Temp is Key: Make sure those eggs and that sour cream are room temp so this souffle will set up properly!
• Don’t Overmix: Don’t overdo it y’all. Once the ingredients are combined, stop while you are ahead. We want it light and fluffy, not dense so a few lumps are all good boos.
• Prep That Pan: Corn pudding has a tendency to stick so grease that pan good y’all. You can even use butter so you get a nice buttery crust on the edges that is just too good!
• Just Chill: After your corn pudding bakes, let it relax a bit. About 10-15 minutes should do it. We gotta let that pudding set up just right, and a little time is needed.

How to Store

• Fridge: Cool to room temp. Cover with plastic wrap or foil or add to an airtight container and pop in the fridge. It will last about 3-4 days.
• Freezer: It’s easier to create smaller portions of the corn pudding. Wrap each portion in plastic wrap then add to a freezer safe ziptop bag and label with the date. It should last about 2-3 months.
• Reheating: If frozen, thaw in the fridge overnight. You can either microwave or add to the oven to warm. If heating in the oven, cover with foil and heat at 350F for about 15-20 minutes.

Frequently Asked Questions

Favorite Corn Recipes

• Fried Corn
• Creamed Corn
• Corn Fritters
• Corn Pone
• Scalloped Corn

*Did you make this recipe? Please give it a star rating and leave comments below!*
*Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!*

Print

Corn Pudding Recipe

This Corn Pudding recipe is the perfect southern souffle style casserole that bakes with simple ingredients to the most heavenly cheesy fresh corn side dish ever! 

Course Side Dish

Cuisine soul food, Southern

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 367kcal

Author Jocelyn Delk Adams

Equipment

• Baking Dish Set
• Mixing Bowls

Ingredients

• 2 tbsp unsalted butter
• 1/3 cup finely chopped onion
• 1/2 bell pepper finely chopped
• 4 large eggs room temperature and beaten
• 1/3 cup salted butter melted
• 1/2 cup sour cream room temperature
• 2 tbsp granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp black pepper
• 2 ears corn, shucked or 1 1/2 cups thawed frozen corn
• 2 cans of cream style corn 14.75 ounce each can
• 1 cup grated cheddar cheese

Instructions

• Preheat oven to 400 degrees and grease a casserole dish.
• Melt butter in large skillet. Saute onion and bell pepper in onion until onions are tender and transparent. Set aside.
• In a large bowl, add eggs, butter and sour cream and whisk together until combined. Next add sugar, cornstarch and black pepper then stir in shucked corn, creamed corn and the tender onion and bell pepper and combine together.
• Pour mixture into greased casserole dish, sprinkle on cheese, cover with foil and bake for 50 minutes then remove foil and bake another 10 minutes.

Notes

For Frozen Corn

Just substitute the same amount and saute’ the corn unthawing it and bringing it up to the temperature of the rest of the ingredients. The baking time should be the same.

How to Store

• Fridge: Cool to room temp. Cover with plastic wrap or foil or add to an airtight container and pop in the fridge. It will last about 3-4 days.
• Freezer: It’s easier to create smaller portions of the corn pudding. Wrap each portion in plastic wrap then add to a freezer safe ziptop bag and label with the date. It should last about 2-3 months.
• Reheating: If frozen, thaw in the fridge overnight. You can either microwave or add to the oven to warm. If heating in the oven, cover with foil and heat at 350F for about 15-20 minutes.

Nutrition

Calories: 367kcal | Carbohydrates: 23g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 242mg | Potassium: 202mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1276IU | Vitamin C: 16mg | Calcium: 148mg | Iron: 1mg

The post Southern Corn Pudding Recipe appeared first on Grandbaby Cakes.

Learning how to make greens is a right of passage.  That’s why I feel like I can truly walk you through this process in a relaxing and endearing way.  I’m here to hold your hand as I take you through how to cook turnip greens the real deal way.  You just need a little patience and a lot of love. Whether you want to make these, collard greens or mustard greens, I’ve got you covered.  Let’s get into it!

The Lowdown of The Best Turnip Greens Recipe

Cuisine Inspiration: Southern y’all

Primary Cooking Method: Simmering (low and slow is the name of the game)

Dietary Info: Not gonna work for vegan or vegetarian diets (smoked meat is used)

Key Flavor: Savory, smoky, acidic, and aromatic with a touch of heat

Skill Level: Beginner with a few intermediate skillz mixed in

Ain’t no thang

Making greens seems to intimidate folks but it’s pretty easy y’all.  I break down basically everything you need to know from the washing of your turnip greens to the final cooking and developing of flavor. 

Flavors on Flavors

We build rich smoky flavor in every single bite  And let me just say, that pot likker is something else!!  We pack it with aromatics and spices that truly build to a flavor explosion.

Family Roots

This recipe comes straight from my mama who was born and raised in Mississippi.  She learned how to make greens from her mother, my big mama, who was born and raised in Mississippi.  I’m giving you authentic Southern flavor, not some imposter recipe online from someone who don’t know what they talking about.  Trust in ya girl!

Great Leftovers

I love serving these up a day or two after I’ve made them.  If you can believe it, the flavors intensify making it taste even better!

Ingredients You’ll Need for Cooking Turnip Greens

• Chicken Stock: This, along with water, is gonna give us that nice rich, savory base to get our pot likker going strong.
• Smoked Turkey Leg: Listen, smoked meat is gonna really add some deep, smoky flavor.  Grab a meaty fleshy leg so you can get bites of meat in each bowl too!  Don’t just grab a regular ole turkey leg either.  Smoked is key!
• Yellow onion and green bell pepper: Finely chop so it melts into the base! These will give a nice balance of sweetness and help build our aromatic base.  
• Turnip: This is giving us some authentic texture and earthy flavor.
• Turnip Greens: When grabbing some fresh turnip greens, we want to look for some nice vibrant green leaves with no holes and tears.  Avoid anything yellowy or with wilted leaves.  We want those leaves to feel crisp too boos.  Go for the smaller to medium sized bunches so they won’t be too tough and bitter and take too long to cook down.  They are usually in season in the fall and winter but you can find them year round.
• Garlic: I can’t get enough of this aromatic goodness added to my greens.  It kicks those flavors into gear.
• Oil: This will help soften our veggies right on up.
• Seasoning Salt: Instead of having to add in a ton of different spices, seasoning salt cuts the work because it’s already popping with a ton of different flavors.
• Paprika: It adds a bit of color and if you used smoked, it really gives some depth.
• Worcestershire sauce: We started tossing in this bomb ingredient much later but let me tell you something, it makes a big impact with its umani flavor complexity.  
• Apple Cider Vinegar: It really brightens everything up and adds a nice welcomed tang too!
• Brown sugar: Just a touch is needed to balance the bitterness of the greens.
• Red pepper flakes: I love just a little to kick up some spice.  

How to Prepare Turnip Greens for Cooking – Let’s Get Cleaning!

Aight fam, so here is how to clean turnip greens like a BOSS.  Turnip greens can carry a ton of dirt and grit, and nothing kills the vibe like biting into some crunchy dirt.  I have literally watched my big mama and mama spend hours cleaning greens to ensure not even one speck of dirt enters the pot.  It takes some time but that extra TLC makes all the difference.

First up, fill your sink with lukewarm water so we can loosen up any stubborn grit.  Dunk the turnip greens into the water and let the leaves spread apart.  Let them sit for a sec.  Then start swishing them around and giving them a gentle scrub with your hands.  This will help loosen the dirt from the leaves.

Once you think you’ve scrubbed them pretty well, lift the turnips out of the water, drain the dirty water, rinse the sink real quick, fill back up with fresh lukewarm water and repeat the process.  We wanna keep going until these babies are spotless.

How to Cook Turnip Greens

Step 1 Prep Your Turnip Greens

1

Pull the leaves from the stems after you’ve cleaned your greens.

2

Combine the leaves in small stacks then roll them like a cigar.

3

Cut the crosswise into 1 inch wide pieces.

4

Finally this should leave you with strips of leaves. Get rid of the stems boos.

Step 2: Cook Turkey, Add Ingredients and Braise Until Silky

5

Add water and chicken stock to a large pot then add turkey leg. You wanna cook over medium low heat for about 45 minutes until the liquid is a golden color.

6

Next add in your onion, bell pepper, turnip, half of your greens and your oil. Cover the lid and allow this first batch to get a nice cook down for about 10 minutes.

7

Stir in the seasoning salt, paprika, Worcestershire sauce, vinegar and toss in those remaining greens.

8

Stir everything together so all the greens mix up with the spices and flavorful goodness. Keep the heat on medium low.

9

Cook until completely tender! We ain’t frying greens, we are braising them so you gotta have enough liquid to do this and create the pot likker. At the end, the meat should have fallen off the bone and those greens should be silky and tender boos. Shred any remaining into the greens and serve them up boos!

How to Serve this Southern Turnip Greens Recipe

• Cornbread: If you know anything about soul food turnip greens, you know they go hand in hand with some good ole fashioned cornbread.  Serve these up with a piece of some fried cornbread, honey cornbread, or hot water cornbread so you can get that pot likker soaked all the way up!
• Southern Classics: These Southern turnip greens get down to business as a side with smothered chicken, fried catfish, fried pork chops, or any Southern comfort food you can dream up.
• Southern Sides Galore: Now you know you can’t just throw up some turnip greens and cornbread without making some blacked eyed peas and Southern baked mac and cheese?
• Finish With Southern Dessert: We gotta conclude this meal just right with a serving of egg pie, sweet potato cobbler, or a slice of cream cheese pound cake.

Meal Plan Soul Food Sunday Supper

Smothered pork chops are so hearty and delish. That sauce is bomb paired with turnip green potlikker.

Candied yams give a little sweetness on your soul food plate.

Southern cornbread has to be on the table when serving up greens.

Caramel cake finishes up this Southern masterpiece of a meal perfectly.

Recipe Substitutions

• Chicken Stock: Vegetable stock is cool to use here and so is chicken broth.  You can also just use water along with a chicken bouillon cube to get that flavor on point.
• Smoked Turkey Leg: Grab some turkey wings or even a ham hock to keep that smoky flavor intact!
• Oil: Legit any neutral oil like vegetable oil or canola can be used.  Also bacon grease is what my mama loves to use.  It’s the Southern way y’all.
• Worcestershire Sauce: If ya ain’t got Worcestershire around, soy sauce is a great substitute.
• Apple Cider Vinegar: Vinegars are good to add that acidic brightening to the mix but lemon juice or even white vinegar can be used as well.

Recipe Variations

• Use Bacon: Using smoky bacon is always a good move! Cut it into bite-sized pieces and render them down until they’re just crispy. Make sure you throw in the grease too for that rich salty smoky vibe.
• Spice it Up: While I usually leave the hot sauce for dressing up at the end, some can go right in the pot too ya dig? You can also toss in a bit of cayenne too!
• Add Caramelized Onions: Now this is new aged so I don’t want the old schoolers coming for my neck but you can add caramelized onions to soul food turnip greens for a richer sweeter flavor and some additional light texture.
• Cream it Up: Just a touch of coconut milk or heavy cream can really silken up the texture even more.
• Create a Greens Mix: Don’t use use turnips, try adding some collard greens and mustard greens too! You will get a range of textures and flavors goin on.

Expert Tips for Cooking Soul Food Turnip Greens

• Clean Those Babies!: Don’t rush the cleaning process. Put in some elbow grease and get those turnip greens super clean.
• Watch the Pot: You don’t want your turnip greens turning into complete mush. You want some texture left so don’t leave them on too too long or they will literally fall apart, and not in a good way!
• Remove The Stems: I know this is a personal preference but I prefer to remove them because they can be too tough. I leave them out but it’s your world boos. Do you!
• Add Liquid if Necessary: Keep checking your pot to make sure your pot likker is staying in tact. If you see the pot drying up, add more water or broth so the greens braise properly.
• Exercise Patience: I know you wanna speed this up so you can get to eating but just wait boos. This process is gonna take a few hours so buckle in.
• Don’t Take the Smoked Turkey Out: You gotta keep that good ole tender meaty goodness in the pot. Once those greens are tender, take a fork and let that meat fall apart in the greens and mix the meat right into the pot so you get some in every serving.
• Grab the Right Pot: I like using a heavy-bottomed pot or Dutch oven to make my greens because it distributes heat evenly so it doesn’t burn them but lets them simmer away perfectly.

How to Store

• Fridge: Simply transfer your leftovers to an airtight container or ziptop bag and pop in the fridge along with that delish pot likker. They will last for up to 5 days.
• Freezer: We love to freeze greens around these parts. I package them along with the pot liquor in freezer bags, allowing all air to escape, then freeze. They will keep for up to 3 months.
• Reheating: Use either the stovetop or the microwave. For the stovetop, just pour your leftover turnip greens and some pot likker into a pot and warm them over medium heat until heated through. For the microwave, place the greens in a microwave-safe dish, cover, and heat in short bursts, stirring occasionally, until they’re warmed through.

Frequently Asked Questions

Fave Southern Side Dishes

• Southern Green Beans
• Pinto Beans
• Cornbread Dressing
• Corn Pudding
• Butter Beans

Print

Turnip Greens

These authentic Soul Food Turnip Greens are braised in a savory smoked turkey meat flavored and perfectly spiced pot liquor resulting in an incredible tender silky texture that's to die for.

Course Side Dish

Cuisine soul food, Southern

Prep Time 15 minutes minutes

Cook Time 1 hour hour 16 minutes minutes

Total Time 1 hour hour 31 minutes minutes

Servings 8 servings

Calories 292kcal

Author Jocelyn Delk Adams

Equipment

• Dutch Oven

Ingredients

• 1 cup chicken stock
• 1 smoked turkey leg
• 1 medium yellow onion finely diced
• 1 green bell pepper finely diced
• 4 garlic cloves minced
• 3 lbs turnip greens 6 small to medium bunches
• 1/3 cup neutral oil
• 1 1/2 tsp seasoning salt
• 1 tsp smoked paprika
• 1 tsp Worchestershire sauce
• 1 tsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp red pepper flakes

Instructions

• In a large pot with a tight-fitting lid, add 2 cups of water and chicken stock. Add turkey leg and heat over medium heat and cook for 30 minutes until the liquid is a golden color and has been imparted with the turkey leg’s flavor.
• Meanwhile, thoroughly clean greens in a sink full of warm water. Pull the leaves from the stems. Combine the leaves in small stacks, then roll them like a cigar and cut the crosswise into 1 inch wide pieces, leaving you with strips of leaves. Discard the stems.
• To the pot, add the diced onion, bell pepper, turnip, half of the greens and all the oil. Cover with lid and allow first batch to cook down for ten minutes. The greens will reduce down by half.
• Stir in seasoning salt, paprika, Worcestershire sauce, vinegar, brown sugar, red pepper flakes and remaining greens.
• Stir consistently, making sure to break up any packed greens and turn the lighter, less cooked greens to the bottom. Cook until greens are slick and tender, about 50-55 minutes. You may need to add more water to the cooking liquid; you want the greens to braise, not fry (this will help create a delicious pot likker).
• Most of the meat will have fallen off the bone, but shred any remaining large pieces and stir back into the greens and serve.

Nutrition

Calories: 292kcal | Carbohydrates: 19g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 626mg | Potassium: 839mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19966IU | Vitamin C: 116mg | Calcium: 351mg | Iron: 4mg

The post Turnip Greens appeared first on Grandbaby Cakes.

Making this cucumber onion salad recipe couldn’t be easier, boo. You’ll find all the steps laid out below, but really all you need to do is slice the cucumber and the onion, smash the garlic, prep the marinade, marinate the salad, drain it, and that’s pretty much it. It’s so darn simple, I often toss together a big batch and keep it in the fridge to enjoy next to whatever’s coming off the stove or out of the oven for dinner. It’s a keeper, y’all!

The Lowdown on this Cucumber and Onion Salad

Cuisine Inspiration: American
Primary Cooking Method: No-Cook, Marinating
Dietary Info: Vegetarian, Vegan, Gluten-Free, Low-Fat
Key Flavor: Tangy and slightly sweet
Skill Level: Beginner

• Perfect Pair for Hearty Dishes: The light, crisp freshness of this salad cuts through the heaviness of dishes like BBQ ribs or creamy pasta, making your meal feel complete without weighing you down.
• Meal Prep Dream: Whip up a big ol’ batch at the start of the week, and you’ve got a ready-to-go side that keeps beautifully in the fridge for several days. Its flavors even meld and improve over time!
• Quick Doesn’t Mean Compromise: Who says easy can’t be delicious? The secret’s in the marinade, boo! It packs such a flavorful punch, you’ll be wondering how something so simple can taste so good.
• Light and Healthy: We all love a nice salad packed with proteins and all sorts of goodies, but sometimes we need a lighter side that feels like a cleanse for the palate – like this cucumber onion salad. Plus, it’s super healthy!

Ingredients to make Cucumber and Onion Salad

• Granulated Sugar: Sweetens the salad (just a tiny bit!) and cuts through the vinegar’s tang.
• White Vinegar: The backbone of our marinade, y’all. It’s what gives this salad its bright and tangy flavor.
• Kosher Salt & Coarse Ground Black Pepper: Both add the right seasoning to the marinade.
• Water: To dissolve the sugar and salt.
• English Cucumber: It has a thin skin and tiny seeds, meaning we can slice it up and toss it right in. No peeling required! Plus, it’s not as watery as garden or Persian cucumbers.
• Yellow Onion: Thinly sliced for a bit of sharpness and crunch.
• Garlic Cloves: Smashed, to add some delicious garlicky goodness.
• Fresh Dill: A fresh, herby garnish. The perfect final touch for this easy cucumber onion salad!

How to make Cucumber and Onion Salad

1. Add sugar, salt, pepper, water, and vinegar to a deep container with a tight-fitting lid.
2. Stir until the sugar is mostly dissolved.
3. Add in cucumber, onion, and garlic. Stir and shimmy until all ingredients are submerged in the liquid. 
4. Let sit for a few hours. Drain, garnish with dill, and serve.

Tips for making the best cucumber salad with onions

1. Use a Mandoline: A mandoline is a game-changer, y’all! Not only does it make the prep work super quick, but it also means every slice is even-steven.
2. Chill Out: Once you’ve got your salad all mixed up, pop it in the fridge if you’re not serving it straight away. If you let it sit out too long, the cucumbers will release water and make the salad soggy.
3. Flexible Marinating Time: Can’t wait the full two hours to marinate? Don’t fret. Even an hour in the marinade can do the trick. The flavor won’t be quite as bold, but it’ll still be pretty tasty.
4. Give It a Good Toss: Before serving, don’t forget to give your simple cucumber and onion salad a good toss. This helps redistribute all those tangy flavors from the bottom of the bowl, ensuring every bite is delicious.

Popular substitutions & additions

• Red Onions: Swapping out yellow onions for red ones not only adds a pop of color to your salad but also brings in an extra sweet touch.
• More Veggies: Throw in some extra veggies! Cherry tomatoes, sliced radishes, or bell peppers – I’ve used ’em all on this cucumber and onion salad.
• Feta: Feta makes it betta! Crumbling some over your salad adds a creamy texture and a salty tang that pairs great with the crisp veggies and sweet-tangy dressing.
• Creamy Twist: I know, the main appeal of this his salad is that it’s light, but for those who love a creamy dressing… A dollop of Greek yogurt, mayonnaise, or sour cream mixed into the marinade before adding the veggies can transform the salad into a rich, indulgent side. To each its own, baby!

What to serve with this easy cucumber onion salad

• This is the best cucumber salad for chicken mains! Imagine it sitting pretty next to some honey BBQ wings or a plate of lemon-roasted chicken. Pure YUM.
• For beef lovers, think a juicy grilled ribeye or smoky beef ribs. This salad cuts through the richness and adds a fresh note to each beefy bite.
• Seafood night? Lay out some maple-glazed salmon fillets or a heap of jerk shrimp tacos, and add this salad for a refreshing side.
• If you’re diving into a bowl of creamy pasta, like rich garlic pasta with seared scallops or a comforting shrimp scampi, this salad is THE ultimate refreshing side you didn’t know you needed.

How to store Cucumber and Onion Salad

After you’ve enjoyed your fill of this crisp salad, just pop any leftovers in a sealed container and slide it into the fridge. Make sure it’s airtight!

How long will Cucumber and Onion Salad last in the fridge?

This cucumber and onion salad stays fresh for about 2 to 3 days max in the fridge. After that, it might start to lose its crispness.

Frequently asked questions

This Cucumber and Onion Salad is easy to make and is asdf go-to side for meal prep, picnics, and everything in between! And the flavor? It’s the perfect blend of crisp, cool cucumbers and sharp, sweet onions, all dressed up in a tangy marinade that just works. C’mon y’all, it tastes too good to be this simple!

More salad recipes

• Harvest Fall Salad
• Cornbread Salad
• Shrimp Caesar Salad
• Peach Salad
• Southern Potato Salad
• Cobb Salad With Jerk Shrimp

Print

Cucumber and Onion Salad

This cucumber and onion salad is bomb, y'all! I like to use Persian cucumbers, Vidalia onions and a vinegary marinade to bring a pop of flavor!

Course Appetizer, Salad

Cuisine American

Prep Time 5 minutes minutes

Soaking Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 6 servings

Calories 81kcal

Author Jocelyn Delk Adams

Ingredients

• ½ cup + 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• ½ teaspoon coarse ground black pepper
• 4 tablespoons water
• ½ cup white vinegar
• 1 large English cucumber ¼ inch thick slices
• ½ large yellow onion sliced thin
• 2 cloves garlic smashed
• 1 teaspoon finely chopped fresh dill

Instructions

• In a deep container with a tight-fitting lid, stir together the sugar, salt, pepper, water, and vinegar. Stir until the sugar is mostly dissolved.
• Add in cucumber, onion, and garlic, and stir and shimmy until all ingredients are submerged in the liquid.
• Let sit for 2 hours. Drain, garnish with dill, and serve. This salad is perfect alongside anything rich or heavy.

Notes

• Use a Mandoline: A mandoline is a game-changer, y’all! Not only does it make the prep work super quick, but it also means every slice is even-steven.
• Chill Out: Once you’ve got your salad all mixed up, pop it in the fridge if you’re not serving it straight away. If you let it sit out too long, the cucumbers will release water and make the salad soggy.
• Flexible Marinating Time: Can’t wait the full two hours to marinate? Don’t fret. Even an hour in the marinade can do the trick. The flavor won’t be quite as bold, but it’ll still be pretty tasty.
• Give It a Good Toss: Before serving, don’t forget to give your simple cucumber and onion salad a good toss. This helps redistribute all those tangy flavors from the bottom of the bowl, ensuring every bite is delicious.

Nutrition

Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 778mg | Potassium: 94mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.2mg

The post Cucumber and Onion Salad appeared first on Grandbaby Cakes.

We Southern folk love our fried foods. Green tomatoes, shrimp, chicken or pimento cheese balls, the list goes on and on. You name it, we fry it up. There’s nothing better than biting into a battered, crispy exterior to reach the delicious filling inside. That’s why fried pickles are so legit. If you’ve ever been to a state fair or Southern restaurant, you’ve probably seen them on the menu. And let me tell ya, they are so bomb!

What are Fried Pickles?

Fried pickles are a popular Southern snack made by dipping dill pickle slices into a seasoned coating and frying until golden and crispy. They are usually served at Southern casual restaurants, fairs and games. What makes them such a hit is the contrasting textures. They are super crispy and crunchy on the outside but juicy, soft and tangy on the inside.

The Lowdown on the Best Fried Pickle Recipe

Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Frying
Dietary Info: Can be made Vegetarian or Gluten-Free with a few substitutions
Key Flavor: Tangy, Sour, Savory, Crispy
Skill Level: Pretty straightforward y’all! My beginners can get down!

Ingredients You’ll Need to Make These Deep Fried Pickles

• Whole Dill Pickles: Choose your fave brand of zesty dill pickles here. I like them sliced up into chips.
• Large Eggs: These binders are gonna help that batter stick to the pickles before dredging.
• Hot Sauce: I love the extra kick of heat this gives.
• All-Purpose Flour: This is the base of the coating that gives that crispy vibe.
• Yellow Cornmeal: This ingredient brings the for real CRUNCH and it adds a bit of grainy texture.
• Seasoned Salt: The blend of salt and spices here gives you more flavor overall without adding in a ton of different spice ingredients.
• Black Pepper: This adds just a slight hint of spice to the breading.
• Garlic Powder: I love the savory goodness that granualted garlic can add without adding additional texture like whole garlic does.
• Cayenne Pepper (optional): If you wanna turn that heat up a bit more, add it in!
• Neutral Oil for Frying: Think peanut, vegetable, canola. They have a high smoke point and won’t distract from the flavors we already got going on.

How To Make Fried Pickles

Step 1: Prep the Oil, Pickles and Breading

1. Start by preheating cooking oil to 350 degrees in an 8 quart pot. You need about 2 inches in height depending on the pot you use.
2. While your oil cranks up, drain your pickles of their juice and slice them into ¼ inch slices. Lay your pickle slices on paper towels and allow them to dry completely. We want to get rid of all that juice so they stick to the breading better.

PRO TIPS: If you decide to cut your pickles thicker, it will take longer to fry them up. Also thinner slices fry much faster so keep an eye on them. Finally, make sure you keep your oil between 350 and 370 degrees so the pickles are fried crisp. If the oil temperature is too high, the pickles will burn. If it’s too low, the pickles will get weighed down by the oil and become soggy and greasy.

Step 2: Prep the Eggs and Coating

1. Grab two medium sized bowls. Start by whisking egg and hot sauce in one bowl until well combined.
2. In the other bowl, add the flour, cornmeal, salt, pepper, paprika, garlic powder and cayenne and mix until it’s combined.

Step 3: Dredge and Fry

1. When you’re ready to fry, dip your pickles into the egg mixture, allow the excess to drip off and then toss them in the dry mixture.
2. Lay your pickles on a parchment paper lined baking sheet and let set for about 10-15 minutes. Drop a few of them into the hot oil at a time. Fry on each side for about 1-2 minutes. They should be nice and golden boos.
3. Serve your pickles with sauce options of your choice or simply sprinkle them with a little extra seasoning and eat em hot!

PRO TIP: Do not overcrowd your fryer or the pickles will not achieve their optimum crispiness. 

How to Serve this Southern Fried Pickles Recipe

• Dips: Get your dip on with a remoulade sauce, ranch dressing, horseradish sauce, tartar sauce or even a chipotle bbq sauce.
• Side Dish: This is seriously so delish as a side dish for a bacon cheddar burger, black burger, or salmon burger, fried chicken or even fried catfish.
• Game Day: Serve these babies up with fun foods like onion rings, meat lovers pizza, lemon pepper wings, mozzarella sticks and sweet potato fries.

Recipe Substitutions

• Pickles: Dill is legit the classic in traditional fried pickle recipes but you can sub for bread and butter pickles or even spicy pickles for a big flavor boast.
• Eggs: No eggs around boos? Grab milk and cornstarch. Whisk it together and use instead.
• Cornmeal: You can sub in breadcrumbs, panko or even crushed up cornflakes or crackers. You will still get an amazing crunch on those deep fried pickles boos.
• Hot Sauce: If you aren’t a fan of too much heat, nix the hot sauce and cayenne and keep it mild.

Recipe Variations and Additions

• Gluten Free: Just sub the all-purpose flour for a 1:1 gluten free flour blend.
• Vegan: You can replace the eggs with an oat milk or almond milk and cornstarch mixture.
• Beer: Add beer to switch up the fried pickle batter. Swap out the cornmeal for more flour and add some beer. Dip in and fry em up!
• Cheese: Add a lil grated Parm to the dry mixture batter for some gooey deliciousness.
• Buffalo it Up: Just like these buffalo wings, you can also dip your deep fried pickles into this buffalo sauce after you fry these up.

Expert Tips and Tricks for Fried Dill Pickles

• Dry Those Pickles: Using paper towels to completely dry the pickles is the right move. You want to remove as much moisture as possible so the breading sticks on and fries up super crispy.
• Temperature: Make sure you keep that oil temperature around 350 F. It’s the best temperature to keep them at so they turn out super crispy and not soggy or even burnt y’all.
• Stay Safe: Since we are frying in hot oil, make sure you use a slotted spoon to take those pickles out that hot grease. Safety first.
• Drain the fried pickles: After you take the fried dill pickles out of the oil, make sure you completely drain them either on paper towels or on wire racks so they stay crispy and not soggy.

How to Store

• Fridge: Place ’em in a single layer on a paper towel-lined plate, cover loosely with foil, and tuck away in the fridge. They will last about 1-2 days.
• Freezer: Add the leftover fried pickles to a baking sheet on a single layer. Freeze for at least 3 hours. Then transfer them to a freezer safe container or baggie. This way, they won’t stick together.
• Reheat: The oven or air fryer are boss moves here. Preheat to 375°F (190°C), spread the pickles on a baking sheet or in the fryer basket in a single layer, and give them about 6-10 minutes to get back that irresistible crunch. Avoid the microwave, y’all – soggy pickles are no fun!

Frequently Asked Questions

Bomb Appetizers to Try

• Ground Turkey Empanadas
• Pizza Rolls
• Mango Jerk Wings
• Tomato Tarts

And if you Want More Fried Deliciousness

Try my Fried Chicken Gizzards, Fried Onion Rings, Buffalo Fried Cauliflower, Fried Zucchini and Fried Okra!

Print

Fried Pickles Recipe

This golden brown, perfectly seasoned and crunchy Fried Pickles Recipe will become your absolute favorite snack and appetizer for game days and more! 

Course Appetizer, Snack

Cuisine south, Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 127kcal

Author Jocelyn Delk Adams

Ingredients

• 16 oz whole dill pickles
• 3 large eggs beaten
• 1 tsp hot sauce
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper optional
• Neutral oil for frying peanut, vegetable, canola, etc

Instructions

• Preheat about 2-inches of oil in a large (8 quart) pot to 350°F. Prepare a tray with double paper towel stack. Set aside.
• Drain pickle juice from pickles then cut the pickles into ¼ inch slices.
• In a medium sized bowl, whisk egg and hot sauce and set aside.
• In another bowl, add flour, cornmeal, salt, pepper, paprika, garlic powder and cayenne and whisk to combine.
• Add pickle slices to eggs then dip into flour mixture then shake off excess then lay on a baking pan lined with parchment paper. Let the pickles set for at least 15 minutes.
• Drop pickles in hot oil and fry until golden brown on all sides, about 1-2 minutes on each side. Drain on paper towels and serve hot.

Notes

The thicker you cut your pickles, the longer you will need to fry them.  Very thin pickle slices will fry quite quickly so keep an eye on them.

Storing those leftover fried pickles is a smart move, but keeping them crispy is the real game! Place ’em in a single layer on a paper towel-lined plate, cover loosely with foil, and tuck away in the fridge. They’re best enjoyed within a day or two, so don’t let them sit too long!

Reheating time? The oven or air fryer is your best buddy. Preheat it to 375°F (190°C), spread the pickles on a baking sheet in a single layer, and give them about 6-10 minutes to get back that irresistible crunch. Avoid the microwave, y’all – soggy pickles are no fun!

Nutrition

Calories: 127kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 679mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

The post Fried Pickles appeared first on Grandbaby Cakes.