Lodge Cast Iron & Julia Reed’s Succotash
Southern Recipe Posted by Susan Benton.
I have been working with Lodge Cast Iron recently, and my dear friend Mark Kelly-Public Relations and Advertising Manager, developing recipes for an upcoming venture. With that, I began to reminisce about my own cast iron pieces handed down by generations before me. Our family table stretches generations to parents creating countless meals for children and grand children, many times using the same handed down skillet, a reminder of the familial bond and our strong family heritage.
Many like to write about their love of cast iron as it passes from one generation to the next. My dependable pieces came with me to Seaside, Florida after a divorce more than fifteen years ago, and along the way I have continued to add to my collection, as each time I look Lodge creates a new versatile piece-American made.
This recipe is from the Lodge Cast Iron Cookbook, and was submitted by Seaside, Florida part time resident Julia Reed, also of New Orleans and a contributor to Garden & Gun magazine.
Made with fresh farmers market produce, it is delicious as a main dish or side, especially when peeled Gulf Coast Shrimp are added.
- 6 slices of bacon (I use Bentons’s)
- 1 medium yellow onion minced
- 1 jalapeno chili seeded and minced
- 3 cups sliced okra
- 4 ripe tomatoes, diced
- 4 garlic cloves, minced
- 1 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 3 tsp chopped fresh thyme
- 6 ears fresh corn, husks removed
- Dash of cayenne pepper, optional
- 8 fresh basil leaves torn into pieces
- Cook the bacon in a cast iron skillet over medium-high heat until crisp. Remove the bacon to paper towels to drain, reserving the drippings in the pan.
- Add the onion and jalapeno to the drippings in the skillet and cook, stirring occasionally, over low to medium-low heat until the vegetables begin to soften, 4-5 minutes. Increase the heat to medium, add the okra, and cook 5 minutes, stirring frequently.
- Add the tomatoes, garlic, salt, black pepper and thyme. Reduce the heat to medium-low. Cook for another 3-4 minutes. Cut the kernels off the cobs. Discard cobs. Add the corn and simmer, partially covered, until it’s tender, about 10 minutes, stirring occasionally.
- Check and adjust the seasonings and add a dash of cayenne. If desired, add the basil. Crumble the reserve bacon, sprinkle on top and serve.
Susan Benton is the owner of 30AEATS.com where she shares her passion for food and travel, and her commitment to promoting local farmers, fishermen,chefs, artisans and restaurants along the Gulf Coast.
Photos: Susan Benton
Enjoy this southern recipe in this collection of our southern cuisine – let’s gather the best southern food ideas for The Southern Coterie cookbook.
I make this and put a crab cake on top of a pile with a drizzle of roasted red pepper cream sauce! Delish!
Thanks Amber and WOW Cheri, that sounds delicious! Going to give that a try next time!