Giving sea food a try for thanksgiving menu. Fresh, tasty shrimps for a marvelous meal. Aside good nutrition, seafood are a delight to serve to your guests. They look so appetizing. But seafood also goes with corn recipes as sides. Here are some examples.
A TRADITIONAL STAPLE
In American cuisine, cornbread is frequently used during thanksgiving recipes and is especially connected to the South and Southwest. It was also a traditional mainstay for communities where wheat flour was more expensive. Cornbread is a great breakfast food, especially leftovers. It is also frequently consumed with chili con carne and barbecue. In many areas of the Southern and Southwestern United States, pinto beans and cornbread have long been a staple meal for residents. It is still frequently eaten as a side dish with dinner, frequently with butter.
SIMMERED
Simmered corn, water, one or more thickening agents, and optional extra flavoring or texturizing ingredients combine to make the creamy delicacy known as corn pudding. Generally speaking, it is a staple cuisine in rural Southern US regions, particularly in Appalachia.
Sometimes young ears of corn that is still fresh —is used to make corn pudding. Green maize does not always have a green hue. The dish can be thickened by boiling the corn pulp during preparation.
STEWED
A stew made primarily of maize is known as corn stew. There are a lot of differences in the way ingredients are used for Thanksgiving recipes and prepared. A common meal in many international cultures is corn stew. A traditional South American maize stew made with basic ingredients, mamárra is also a dish found in a number of other cuisines.
SOUPS
A soup made with corn, usually sweet corn, is called corn soup. The dish’s popularity has expanded due to the increased accessibility of maize, as it was formerly limited to regions that produce corn. Typical ingredients include butter, flour, water, corn on the cob, and seasonings such salt and pepper. Depending on the area, other ingredients could include eggs.
GRITTED
Grits are a kind of porridge produced from dried maize that has been coarsely ground, or hominy, which is maize that has had the pericarp removed and treated with an alkali in a procedure known as nixtamalization. Warm salted water or milk is used to prepare grits. They are frequently served as a brunch dish with flavorings. Grits can have sweet or savory flavors, however savory ingredients are more popular. Grits resemble other thick porridges made from maize that are popular worldwide, like mieliepap and polenta. Although the dish’s origins are in the South, it is currently served all throughout the country.
You can spice up your sides for tis festive occasion with these complementary sides:
- Sweet Potato Casserole
- Candied Yams
- Green Beans Almondine
- Cranberry Sauce
- Onion Chive Biscuits
