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Share-A-Like Recipes: Week of September 9

September 9th, 2015 4:30 pm by Staff Report

Share-A-Like Recipes: Week of September 9

Have a favorite recipe you’d like to share? Mail it, along with contact information, to the Kingsport Times-News, c/o Jessica Fischer, at 701 Lynn Garden Drive, Kingsport, Tenn. 37662 or email it to

Candied Tomatoes
Submitted by Sharon Pigeon of Wise, Virginia

2 1/2 cups canned tomatoes
4 left-over biscuits, split & cubed (or the equivalent of any left-over bread product)
1 1/2 cups sugar (you can use a bit less if you are watching your sugar intake & it will still be sweet enough)
cup butter or margarine

Preheat oven to 325 degrees. Lightly grease/butter a 1 1/2 qt. baking dish. Pour tomatoes in dish [cut into pieces if using whole tomatoes], add bread & sugar. Stir well. Dot top with remaining butter. Bake until thick, about 2 hrs. Stir periodically during baking, about every 20 minutes.

This is a very good side dish for meat or poultry.

Okra-Corn-Tomato Medley
Submitted by Linda Horne of Rogersville

1 medium onion, chopped
2 cups sliced fresh okra
2 cups fresh corn cut from cob
3 cups peeled, chopped tomatoes
3 Tbsp. bacon drippings or margarine
1 tsp. sugar
1 tsp. salt
1/4 tsp. black pepper

Prepare all vegetables first and put into separate bowls. Saute onion in bacon drippings or margarine until tender; add okra and cook 5 minutes, stirring occasionally. Add remaining ingredients, stirring well. Cover and simmer 15 to 20 minutes or until corn is tender. This makes a big dish and I like using the bacon drippings.

Creamy “Corny” Cornbread
Submitted by Kip Kennedy

This no-waste recipe will solve the problem of what to do with leftover corn. 

Since the time of the pioneer it is traditional to bake cornbread in an iron skillet and if you don’t use one its time to get one. 

This recipe offers a bit of a twist and the results are delicious. Yes you can use whole kernel corn but it will be a bit of a course bread. 

Be sure the skillet has reached an almost smoking temperature for maximum crispness. 

Don’t have the specified amount of corn? Simply use what you do have. 

Serve it with soup beans or your fried potatoes and enjoy the flavor combinations.

2 cups stone-ground yellow cornmeal
1/2 cup all-purpose flour
1 tsp. sea salt
1 Tbsp. sugar (optional)
2 tsp. baking powder
tsp. baking soda
1 1/4 cups buttermilk
2 eggs
1 1/2 cups creamed corn
1 1/2 Tbsp. melted butter or corn oil

Preheat oven to 425° degrees F. Place a well-seasoned (rubbed with a piece of fat back or streaked meat) cast-iron skillet into the oven while it preheats.

In one bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda and whisk to combine. In a another bowl, combine the buttermilk (I cannot stress enough how important it is to use buttermilk), eggs and creamed corn and stir until combined. Slowly add the dry ingredients to the liquid ingredients and stir thoroughly to combine.

Remove the cast-iron skillet from the oven. Watch out it is hot! Carefully add 1 tablespoon additional corn oil to the cast iron skillet and then pour the batter into the skillet. Place it back in th oven and bake until the cornbread is golden brown and springs back upon the touch, about 25 minutes. A toothpick inserted into the bread should come out clean. If your skillet is well-seasoned, the cornbread will slip right out and onto your plate.

Variations: Add a can of drained diced green chilies for a Mexican flavor. Fry a slice of bacon in the skillet before placing it in the oven. Leave the bacon in the skillet and pour your corn bread mix over it. Bake as directed.

Serves 4 (at 2 pieces each) 

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