As many of you know, Martha White® has been associated with bluegrass and country music for many years beginning in the early 50’s. During that time, we were planning a release party for a new bluegrass album. We wanted food reminiscent of the roots of Bluegrass, but with a little flair, too. My friend Mindy suggested we serve mini corn cakes topped with barbecue. I thought it was a fabulous idea and so did the guests.
Of course, in the intervening years, we’ve seen creative chefs reinvent traditional Southern recipes in an amazing variety of creative ways. I’ve been so impressed by young cooks who are serving traditional Southern food, like grits, collards, fried green tomatoes and catfish, in their trendy restaurants. These talented chefs, along with cookbook writers and traditional home cooks, have reminded us to pass on our food heritage to the next generation.
There are so many wonderful examples of how simple recipes like corn cakes can be transformed into a delectable appetizer. My favorite is Roasted Corn and Red Pepper Corn Cakes with Avocado Salsa. Enjoy!