A Year-Round Guide to Franklin and Nantahala

2 cups yellow cornmeal 1 teaspoon baking powder ½ cup corn kernels 1 tablespoon sugar 1 cup onion, diced 1 tablespoon Cajun spice 1 cup flour 1 egg, beaten 1

Rosemary and Goat Cheese Strata

2 cups yellow cornmeal 1 teaspoon baking powder ½ cup corn kernels 1 tablespoon sugar 1 cup onion, diced 1 tablespoon Cajun spice 1 cup flour 1 egg, beaten 1

Shrimp Hush Puppies and Horseradish Sauce

2 cups yellow cornmeal
1 teaspoon baking powder
½ cup corn kernels
1 tablespoon sugar
1 cup onion, diced
1 tablespoon Cajun spice
1 cup flour
1 egg, beaten
1 tablespoon garlic, chopped
1 cup tomato, diced
1½ cups milk
2 cups shrimp, cooked and chopped

Combine ingredients in a bowl, and mix thoroughly. Add more milk if the mixture needs to be moistened.

Heat oil to 375°. Spoon out batter, and fry in small batches for 3 to 5 minutes.


For the horseradish sauce:

2 cups mayonnaise
1 cup sour cream
½ cup bottled horseradish, drained
½ cup roasted red pepper, diced
Salt and pepper to taste

Combine ingredients, and serve.

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This story was published on Sep 29, 2012

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.