With no cream or butter to dull the flavor, this dish showcases the sweetness and versatility of corn. The creaminess comes from the corn itself. The creamed corn may seem a little loose at first, but ...

In a large bowl combine flour, cornmeal, Conecuh, corn, jalapeno and onions. In large stock pot add heavy cream and water and bring to rapid boil. Add butter and slowly add dry grits. Reduce to medium ...

Even after all these years in restaurants and on TV, Tyler Florence is still making new culinary discoveries. While writing his latest book, "Inside the Test Kitchen: 120 New Recipes, Perfected" ...

Instructions: In 4-quart saucepan, heat milk, 1 cup water and pinch salt to boiling. Whisk in grits, cover, and reduce heat to medium-low. Simmer 10 minutes or until tender, whisking occasionally.

Yes, the farmers market has plenty of fresh fruit and vegetables that are grown in Louisiana. But, because we rarely see the process, it’s hard to imagine the southern staple of yellow corn grits was ...

The executive chef and owner of Eden East, Sonya Coté, says: “Note to the home cook: I’m always pushing to support local, so the recommended grits in this recipe are what makes the dish so fresh and ...

Method for Creamy Blue Corn Grits: In a 1-gallon, heavy-bottomed pot, bring water to a simmer over medium-high heat. Add salt, pepper, and granulated garlic. Add grits and stir constantly over ...

This recipe is perfect for Al because he is a man who truly loves barbecue. To celebrate his big day, I knew I had to make him something that's not yet in his cookbook, so I decided on this beautiful, ...