A Southern Gallimaufry
One of the most popular sides on grocery lunch buffets across the middle South, this combination is called a succotash in these parts. Usually, nothing more than the three main ingredients—canned kernel corn and (Trappey’s) canned tomatoes with okra—in a 1:2 ratio. Onion is a frequent and welcome addition in home kitchens, but herbs or spices are not only superfluous but irritating. Add just enough water to cover, and reduce to a stew before serving (hot or cold) with cornbread.
If you can use fresh vegetables, by all means do. This recipe is very basic; purists might even leave out the cream and tomato
Cut four or five strips of bacon into one-inch pieces and cook in a heavy skillet over medium heat until crisp. Remove bacon, cool, and crumble. To the drippings, add one large yellow onion, a half sweet pepper diced, and two minced cloves of garlic. Cook until the vegetables are soft.
Add bacon bits, along with 3 cups fresh sweet corn (scrape the juice from the cob) or a 16 oz. sack of frozen sweet corn, and a drained 14 oz. can of petite diced tomatoes. Mix well until heated through, add about a half cup or so of heavy cream, reduce heat, and stir until the vegetables are coated. Salt and pepper to taste; some people like this dish on the sweet side, some like cayenne pepper—or Tony Chachere’s—for a kick.
