yes, brats are VERY northern.My husband is from Wisconsin. That's "The North" to someone born and reared in Atlanta.
Sweet Corn Pudding recipe please
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bratwurst may be northern, but it has become a southern favorite brought to at least our area in florida by quite a few cheeseheads. you know who you are...
Does the Publix in Seagrove still have the Johnsonville pre-cooked frozen brats in a bag? They are so convenient -- we grill 'em on the Foreman, and since they're pre-cooked, you don't have to worry about getting ill from undercooked pork.bratwurst may be northern, but it has become a southern favorite brought to at least our area in florida by quite a few cheeseheads. you know who you are...
The Publix here in GA stopped carrying them this year. I requested a special order, and the store manager said they weren't on the list of things they could order. I asked why, and he said that when that happens, the stores don't sell enough of the product. I told him that didn't make sense because the Kroger next door (where I hate to shop -- too dirty) carries them.
Sorry, I guess this is off-thread. Brats are good with corn dishes. ;-)
bratwurst may be northern, but it has become a southern favorite brought to at least our area in florida by quite a few cheeseheads. you know who you are...
cheeseheads
I really don't know. I've never seen or used pre-cooked. We only buy Johnsonville brats, uncooked. didn't know you could get them pre-cooked. interesting.
Maybe Brats and rhubarb are just a midwestern thang. The precooked ones are great for a quick meal. Pop 'em in the microwave and go!
My grandparents are from Kentucky and Virginia so I've had my taste of southern dishes too. I am so making some corn pudding soon!!! I've never been a collard greens fan though. The day after I had Sam the nurse brought my lunch and greens were on the lunch tray. I ate them b/c I wanted her to be healthy ( nursing, new mom thing) and lets just say it wasn't a good idea.:roll: I think that was the last time.
If you haven't already had your bbq, here's the recipe I grew up with. My recipe card is so old the ink's faded, but I still make it all the time. I think the recipe originally came from the American Heritage Cookbook that was published in the '60s.
CORN PUDDING
2 T chopped green peppers
15 oz can corn, or 3 cups fresh kernels shaved from cob
3 eggs, slightly beaten
1 c (4 0z) shredded Cheddar
1/4 c flour
1 T sugar
1/2 tsp salt
1/8 tsp each of nutmeg and pepper
2 c half and half
1 tsp butter
1 T butter, melted
Saute peppers in 1 tsp butter in non-stick pan. Combine peppers, corn, eggs, cheddar in a bowl, mixing well. Combine flour with next four dry ingredients and add to corn mixture. Stir in half and half and the 1 T melted butter. Pour mixture into lightly greased 1 1/2 quart baking dish. Place pan into a larger pan filled to a depth of one inch water (do not skip this step). Bake uncovered for 1 hour, 10 minutes at 325 degrees. Top will be nicely browned when done.
enjoy!
Mermaid, this sounds so good. I will try it. We have had our BBQ. I did Ina Garten's recipe. I think I did something wrong, or her call for a 8 to 10 cup souffle/baking dish was off. Mine overflowed a little. Okay, a lot. 
It was still great tasting. Everyone said they loved it and it did taste good. Aren't friends great! 
It was still great tasting. Everyone said they loved it and it did taste good. Aren't friends great!