Flanagan also surveys corn's culinary history--its place in Native American culture, its traditional role on the southerner's table, and the new and exciting ways it is enjoyed in southern kitchens today. Appreciating how this oversized grass is capable of providing sustenance in an astonishing array of forms, Flanagan organizes the book to reflect corn's versatility. Sections feature corn in its full glory: fresh on and off the cob, dried and ground, nixtamalized (soaked in an alkaline solution and hulled to make hominy) and popped, and mashed and fermented. From Sweet Corn and Poblano Chowder to Southern Skillet Cornbread, from Fresh Corn Tortillas to Classic Cheese Grits, and from Molasses Caramel Corn with Candied Bacon, Peanuts, and Sesame to New Orleans Bourbon Milk Punch, the dishes range from classic southern to contemporary to globally influenced.
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From corn-on-the-cob to whiskey, Tema Flanagan's Corn is almost too good to be true—but it's the real thing, and I will be cooking many of these recipes myself.Bill Smith, author of Crabs & Oysters
Informative and charming, comforting and cozy, Corn makes you want to pull up a chair and settle in for a satisfying read. With great recipes and cooking instructions, this is a wonderful addition to the Savor the South cookbook collection.Miriam Rubin, author of Tomatoes