Southern Cornbread with Sweet Corn
and Bacon
When it’s sweet corn season, we like to eat it every which way we can! Here, we sneak it in a pan of cornbread for a surprising summertime indulgence.

3 to 4 ears sweet corn
2 cups self-rising white cornmeal mix
1 1/3 cups buttermilk
1 egg, beaten
1/4 cup oil
4 scallions, sliced (green parts only)
1/2 cup shredded Parmesan cheese
6 slices bacon

Cook sweet corn in a large pot of boiling salted water until crisp-tender, about 3 minutes. Transfer with tongs to a large bowl to cool. Stand corn upright and cut kernels off the cob.

Heat oven to 450 degrees. In a large bowl, combine cornmeal, buttermilk, egg and oil; mix well. Stir in sweet corn, Parmesan cheese and scallions and set aside.

Chop bacon into 1/2-inch pieces. Grease sides of a cast iron skillet and heat over medium heat. Cook bacon until done but do not drain. Pour batter into hot pan over the bacon.

Bake for 15 to 20 minutes or until golden brown.
 
 
 
Herbed Potato Salad
This vibrant no-mayo potato salad is a great way to utilize and showcase fresh herbs from the herb garden. Substitute fresh thyme for rosemary, if desired.
 
3 pounds Yukon Gold petite potatoes
1 heaping tablespoon chopped fresh rosemary (about 2 long sprigs)
1/4 cup chopped fresh flat leaf parsley
1/4 cup extra virgin olive oil
1/2 teaspoon salt, or more to taste
Freshly ground pepper to taste
Juice of 1/2 lemon

Cut potatoes into quarters. Place in a large pot and fill with cold water, covering potatoes by at least an inch. Add 1 teaspoon of salt to water. Simmer until just tender, about 10 minutes. Drain potatoes in a colander and allow to cool. In a large bowl, gently toss potatoes with olive oil, herbs, lemon juice, and salt and pepper to taste. Serve at room temperature. Serves 8 to 10.


JERI’S Zucchini Cupcakes
Gardeners find themselves with an abundance of zucchini come the summer months. And if you’re like Jeri Holdeman “you’ve got to get creative and find something to do with all of it!” We first caught wind of these veggie delights at the Clarksdale Farmers’ Market where Holdeman sells a variety of produce and baked goods. She doesn’t make the same thing every time, so you’ll have to cross your fingers that you hit her up on the right Saturday. Recipe originally published in Taste of Home.

3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
 
Caramel Frosting:
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners’ sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until cupcakes test done. Cool for 10 minutes. Remove to a wire rack to cool completely.

For the frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners’ sugar until the frosting reaches desired spreading consistency. Frost cupcakes. Yield: 1 to 2 dozen.

Tip: Grate and freeze zucchini in zip-lock freezer bags for a year-long supply of cupcakes.
 
 

Tomato and Basil Bruschetta
The epitome of summer freshness captured in one simply wonderful appetizer.
 
6 cloves garlic
12 slices thick-crusted bread, 1/2- to 3/4-inch thick
4 fresh, ripe tomatoes or 8 plum tomatoes, seeded and diced
8 to 12 fresh basil leaves, chopped
Extra virgin olive oil
Salt and freshly ground pepper

Preheat the broiler or grill. Smash the garlic cloves and discard the peels. Brush bread slices with olive oil and grill to a golden brown on both sides. While the bread is still hot, rub one side of each slice with the mashed garlic. Top with diced tomato, sprinkle with basil, and season with salt and pepper. Place slices on a platter and drizzle olive oil over each slice to soak them lightly. Serve warm.
 
 
Mixed Green Salad with Strawberries, Bacon and Fresh Basil Vinaigrette
The bright green dressing is the star in this salad so make only when there’s a bumper crop of fresh basil. Allow at least one slice of bacon per serving.
 
Spring salad mix
6 slices bacon
1 pint strawberries, sliced
 
Basil Vinaigrette:
1 shallot, peeled (or 2 tablespoons Vidalia onion, chopped)
1 garlic clove, peeled
1/4 cup red wine vinegar
1/4 cup water
2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
3/4 cup olive oil
2 cups fresh basil leaves, chopped

In a blender, process shallot or onions, garlic, vinegar, water, mustard and salt and pepper until finely chopped, about 10 to 15 seconds. With blender running, slowly add olive oil and basil leaves and process until smooth. Refrigerate until ready to serve. When doubling the recipe, start with 1/4 teaspoon of salt, and add more to taste. Yields 1 1/2 cups.

To serve, toss greens with vinaigrette. Divide among plates and top each with bacon and strawberries.
 
 
 
Grilled Corn on the Cob with Garlic Butter and Fresh Basil
This method of grilling corn essentially steams the corn in the shuck but we throw it back on the grill for a quick char and a hint of smokiness.  

8 ears of fresh-picked corn
2 sticks unsalted butter, softened
3 to 4 cloves garlic, minced
Salt and freshly ground pepper
1/4 cup fresh basil, chopped

Preheat grill to medium. Soak cobs in a large bowl of cold water for 15 to 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill over indirect heat. Close the cover and grill for 15 to 20 minutes. When cool enough to handle, cut the bottom end off the cob and peel back the shucks from the top.

Return the corn to the grill for several minutes, turning until desired char. In a large bowl, add butter sticks and garlic. Toss in the hot corn, melting the butter and mixing well. Transfer corn to a serving platter and pour remaining garlic butter over the corn. Season with salt and pepper. Garnish with fresh basil and serve warm. 
 
 
Pimento Cheese
The taste of this pimento cheese is classic but key seasonings plus pickle juice add a wow factor. It’s so good, your friends will ask for the recipe! Recipe courtesy of Cindy Baird and Leet Maggio.
 
8 ounces extra-sharp cheddar cheese, grated
8 ounces Colby Longhorn cheese, grated
4-ounce jar pimento, undrained
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
Freshly ground black pepper to taste
Tabasco to taste
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons dill pickle juice
1/2 to 1 cup Hellman’s or Duke’s Mayonnaise

Mix all ingredients well. Use mayonnaise sparingly, adding more until desired consistency is achieved. Chill until ready to serve. Serve with crackers or celery sticks. It freezes well.
 
 
Strawberry Twinkie Delight
The ladies in Senatobia from Delta Magazine’s printer shared this no-fail dessert recipe with us. It’s ideal for summer potluck picnics. We added blueberries for a little patriotic touch.
 
1 box of Hostess Twinkies
1 can Eagle Brand sweetened condensed milk
1 8-ounce container Philadelphia cream cheese, softened
1 8-ounce container Cool Whip
1 large container (16-ounces) of fresh strawberries, sliced
6 ounces fresh blueberries, optional

Mix condensed milk, cream cheese and Cool Whip in a bowl and stir until mixture is smooth. Open 4 Twinkies, break into bite-size chunks, and place in bottom of bowl. Pour some of mixture on top of Twinkies. Top with strawberries and blueberries. Continue layering with 3 Twinkies per additional layer, followed by mixture, then berries. Chill until ready to serve. Very pretty in a trifle bowl. 
 

Baileys and Banana Pudding Parfaits
Scratch-made banana pudding is always a crowd pleaser but Baileys Irish Cream takes it over the top. This dessert is just as good without a whipped topping, so we omitted it.
 
2 cups milk
3/4 cup sugar, divided
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
4 large egg yolks
3/4 teaspoon pure vanilla extract
1/3 cup Baileys Irish Cream
3 to 4 ripe bananas
Vanilla wafer cookies

Heat the milk, sugar, cornstarch and salt in a double boiler, whisking to dissolve cornstarch. Beat the egg yolks slightly and mix in a little of the hot milk and return to the stove. Cook, whisking constantly, until the custard thickens and coats the back of a metal spoon. Remove from heat and cool slightly. Add vanilla and Baileys and mix well.

Slice bananas. In six or eight glasses, alternately layer pudding with cookies and bananas, starting and ending with pudding and covering bananas. Refrigerate until set, at least 1 hour, covered with plastic wrap, up to 2 days.

To serve, garnish with crumbled cookies. Serves 6 to 8.
 
 
 
Grilled Skirt Steak Tacos with Guacamole
A weeknight grilling season favorite when avocados are just ripe enough to make guacamole.
 
1 1/2 pounds skirt steak
4 tablespoons olive oil
Salt and freshly ground pepper
8 tortillas

Guacamole:
1/2 red onion, minced (about 4 tablespoons)
1 Roma tomato, seeded and diced
3 ripe Hass avocados, chopped
1 tablespoon fresh lime juice
3 tablespoons of fresh cilantro, coarsely chopped
1/2 teaspoon coarse salt, or more

Wrap tortillas in tin foil and warm in a 350-degree oven for 10 minutes or warm on the grill. Prepare grill at medium-high heat. Rub skirt steak on both sides with olive oil and season liberally with salt and pepper. Grill 1 to 2 minutes on each side for medium rare. Transfer to a cutting board and let rest for a few minutes.

Meanwhile, prepare guacamole: combine all ingredients and mash with a fork. Season to taste. Keep covered with plastic wrap pressed against it until ready to use.

Slice skirt steak and divide among tortillas. Spoon fresh guacamole over skirt steak and serve immediately. Serves 4.