Use our grits recipe to whip up a pot of the southern staple any time of day. You can even add cheese to make the ultimate ...

In the heart of Atlanta, Georgia, there’s a little diner that’s been serving up some of the best catfish this side of the ...

The aroma of crackling cornmeal in a cast-iron skillet takes me back to my grandmother Ethel’s kitchen in Jefferson City, ...

In a pinch, you can substitute stone ground cornmeal for grits if that’s what you already have in your cupboard, but it won’t have the exact same flavor or texture. You also can swap shredded ...

Grits, the unsung hero of Southern cuisine, are simply ground corn kernels transformed through boiling into a creamy, comforting porridge. This humble ingredient serves as the backbone for ...

Heat the oil in a heavy medium saucepan to 425°F. Cut the grits into 32 rectangles (about 1 by 3 inches). Stir together the cornmeal, chili powder, the remaining 1/2 teaspoon salt, and the remaining 1 ...

Immerse the onion rings in the buttermilk mixture. In another large bowl, combine the flour, cornmeal, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Pour the cornmeal mixture ...