Grits, cheese, and eggs are a combination utilized most often in the American South, but its satisfying appeal is universal. This casserole needs a really sharp cheddar to amp up the flavor intensity. It's adapted from the Gourmet Cookbook, and, as is noted there, beating the egg whites separately will lighten this dish considerably.
The first of our cornbread recipes this week is for a Southern cornbread. Crescent Dragonwagon, the book's author, has helpfully broken up The Cornbread Gospels into regional divisions, explaining the differences among them. There are too many to go into here, suffice it to say that this cornbread should do you right no matter where you live. It's a recipe adapted from Sook Faulk, whose niece Marie Rudisill was Truman Capote's aunt. Faulk reportedly gave the recipe to Rudisill "with the understanding that [she] would share them with Truman Capote, [her] sister's child, who had been brought up in Sook's hometown, Monroe, Alabama."
The response to the New Orleans Junior League eggnog suggests that within the Serious Eats community there is a hitherto unexpressed interest in the alcoholic concoctions of nice Southern ladies. And why not? Without a flutter, they present recipes featuring booze in quantities that would make Dylan Thomas blanch. Witness the Cotillion Club Punch from the aforementioned Charleston Receipts. To make about 300 servings, you'll need:
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