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Carole McCool Rodger's Recipes

(With thanks to Vicki Latiolais)

    2 cups Jiffy cornmeal mix
    2 pounds crawfish tails (we usually use the store bought frozen crawfish tails)
    1 tablespoon salt
    1 teaspoon baking soda
    2/3 cup oil
    2 16 oz cans of creamed corn
    1 16 oz bag of shredded cheddar cheese
    2 large onions, chopped finely
    3/4 cup chopped jalapeno peppers
    6 eggs, beaten

    In medium sized bowl, mix dry ingredients: cornmeal, salt, and baking soda.

    In large bowl, mix peppers, onions, cheese, oil, eggs, creamed corn, and crawfish. Leave some cheese to sprinkle on top of cornbread before baking.

    Combine all ingredients. Pour in a well-greased baking dish (or black iron skillet) and sprinkle with remaining cheddar.

    Bake at 350 degrees for approximately 45-55 minutes or until golden brown.



    2 cans of black-eyed peas, drained
    1/2 cup salad oil
    1/4 wine vinegar
    1/2 cups thinly sliced onion
    1/2 tsp. salt
    1 clove garlic or more
    fresh ground pepper to taste

    Drain peas well and place in bowl. Blend in oil and vinegar with remaining ingredients and add to peas. Place mixture in jar with a cover and refrigerate 1 day. Then remove the garlic, if you wish. Let age at least 2 days before serving. Drain to serve.



    4 cups boiling water
    1 1/3 tsp. salt
    2/3 stick butter or margarine
    2 well beaten eggs
    1 cups grits (not instant)
    1 1/3 tsp seasoned salt
    10 2/3 oz sharp cheese, grated
    1 can chopped green chiles

    Boil water; add grits and salts. Cook until thick. Stir in butter, cheese, eggs and chiles. Bake at 350 degrees until firm. Sprinkle with grated cheese while hot.



    4 cups fresh cut creamed corn
    1 stick margarine
    1 tsp black pepper
    1/4 cups water
    1 tsp salt

    Place all ingredients in microwave dish and cook on high for 12 - 15 minutes, stirring about every 4 minutes. This recipe is from my cousin in Mississippi. They would have a "corn day" to cut off and prepare for the freezer many ears of corn. His favorite corn is "Silver Queen" . . . served with cornbread! You can also cook corn that has been blanched in microwave and frozen the same way, reducing microwave time to 10 minutes.

    Click this link for more great Southern recipes!


    Mississippi Delta native Carole McCool Rodger relocated to Houston, Texas, in 1967. She retired several years ago with 28 years of service to Conroe Independent School District.

    Carole writes: "I have finally found time to do some things I love to do! I have been working on a family recipe book for years (my Momma's family recipes and also those of friends). One of these days the recipe book will be completed and shared."

    "The cornbread recipe above ('to die for') was given to me many years ago by a good friend in Louisiana. I enjoy cooking, but we do not eat all of the foods we used to eat or even prepare them as the recipes specify. Nowadays, it is no carbs, very low fat, and no sodium. I do cook like I used to when we have company and they want the 'good Southern stuff'!"


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