So. A while back I promised a few people I would share my succotash recipe.
Then my blog crashed. But it’s up and running and I’m on a roll, so I’m going to spill it. The ingredients, that is.
This is a very non-specific recipe, as far as measurements go. I’m a taster. And I “eyeball it.” If you’re like I was in the kitchen 5 years ago, you’ve already jumped ship. Or maybe that succotash looks so divine that you’re sitting there silently begging me to please include specific measurements because you really want to indulge in the yumminess.
I understand. I’m a rule follower. Most of the time. So I will give specific measurements, but also strongly encourage you to try being adventurous in the kitchen. Put away the measuring spoons and live life on the dangerous side. You’ll end up ordering pizza once in a while, but you also might find that your favorite recipe has been missing the “wow” for years when you dare to add a couple of cloves of uncalled for garlic.
When I started cooking from scratch I started understanding how certain spices and seasonings taste and eventually quit using measuring spoons except when baking. A little of this…a little of that. I’ve totally botched a few things, but then there’s this…
Sweet Southern Succotash
I first tried this recipe about 5 years ago. I found it in a Southern Living magazine and copied it word for word. Then I tweaked it and modified it. I made it my own. But always with the cream and the bacon. Always. And I made it over and over. Now it’s like an old friend. We know each other so well that we mix and mingle with ease.
- 6 oz of chopped, uncooked bacon
- 4 ears of corn
- 1 bag of small bag lima beans or butter beans (about two cups? I don’t know. I buy the bags and don’t pay attention to weight and all I have in my freezer right now are family sized bags of frozen veggies) depending on whether you live in the North or the South
- 3 tbsp butter (please don’t use margarine. Just say “NO!”)
- 4-6 oz. heavy whipping cream (This is the magic ingredient. Half & Half will just not do.)
- In your big heavy cast iron pan (or you can use a regular skillet, if you don’t have the pleasure of cooking with cast iron) cook up that chopped bacon until it’s getting a little crunchy. You could use country ham, but I really just love bacon. Bacon makes most everything better. Even chocolate chip cookies.
- While you’re executing the next couple of steps, go ahead and boil the butter/lima beans until they are soft. Add some salt to that water, too. Maybe about 1/2 teaspoon. I’m totally guessing. I just poured some in.
- Now back to the skillet. Add the butter to the skillet and let it melt. If you let it brown a little bit it will be even better. If you thought butter was good, just wait to you start cooking with brown butter.
- Cut the corn off the cob and add that to the skillet. Stir it around in the butter and bacon grease. Season with salt and pepper to taste. Mmmm. Corn was absolutely meant to be cooked in butter and bacon grease. It needs to simmer in the pan about 10 minutes. I could stop here, because once the corn is cooked it is so hard not to sit and eat it right out of the pan. But trust me. It just keeps getting better…
- After the lima/butter beans are cooked to your desired softness (personally I like them to be cooked until they’re so nice and soft they almost slide right out of their skins) drain them and add the corn and bacon bits to the pot.
- Pour the heavy whipping cream over the mixture and stir. Season with salt and pepper as desired. Simmer for another five or ten minutes until the heavy cream has reduced and your “veggies” are glazed with the sweet creamy goodness.
- Consume. Promptly. And if there are leftovers, that’s okay. They reheat really well. My husband says they’re even better the second day.
There you have it. My Sweet Southern (Paula-Deen-Worthy) Succotash. Enjoy!