Soulfood Dinner Menu
Full Recipes & Cooking Instructions
Starter: Skillet Cornbread Bites with Honey Butter
Prep Time: 10 min | Cook Time: 15 min | Serves: 4
Ingredients:
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp No Salt Herb Blend
- 1 egg
- ¾ cup buttermilk
- 2 tbsp melted butter
- 1 tbsp honey (for honey butter)
Instructions:
- Make Batter: In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and the No Salt Herb Blend.
- Mix Wet Ingredients: Stir in egg, buttermilk, and melted butter until just combined.
- Cook in Skillet: Heat a lightly oiled cast-iron skillet over medium heat. Spoon in batter in small rounds. Cook 3 minutes per side or until golden brown.
- Make Honey Butter: Mix 1 tbsp melted butter with 1 tbsp honey and drizzle over warm cornbread bites.
Main Dish: Cajun Butter Shrimp & Grits
Prep Time: 15 min | Cook Time: 25 min | Serves: 4
Ingredients:
For the Grits:
- 1 cup quick-cooking grits
- 3 cups water
- ½ cup heavy cream
- ½ cup shredded cheddar cheese
- 1 tbsp butter
- Salt & black pepper to taste
For the Shrimp:
- 1 lb large shrimp, peeled & deveined
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp Spicy Go-To Blend
- ½ tsp Smoky Cajun Blend
- 2 cloves garlic, minced
- Juice of ½ lemon
- 1 tbsp chopped parsley
Instructions:
- Cook Grits: In a saucepan, bring water to a boil. Stir in grits and reduce heat to low. Simmer for 5 minutes, stirring occasionally.
- Make Creamy Grits: Stir in heavy cream, cheddar cheese, butter, salt, and black pepper. Keep warm.
- Sear Shrimp: Heat butter and olive oil in a skillet over medium-high heat. Toss shrimp with Spicy Go-To Blend and Smoky Cajun Blend, then cook for 2 minutes per side.
- Make Sauce: Add garlic, lemon juice, and parsley to the pan. Stir for 30 seconds, then remove from heat.
- Serve: Spoon grits onto a plate and top with Cajun butter shrimp.
Side: Smoky Collard Greens with Garlic and Peppers
Prep Time: 10 min | Cook Time: 35 min | Serves: 4
Ingredients:
- 1 bunch collard greens, washed and chopped
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- ½ tsp Smoky Cajun Blend
- ½ tsp Spicy Go-To Blend
- ½ tsp apple cider vinegar
- ¼ cup vegetable broth
Instructions:
- Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add onion, garlic, and bell pepper. Cook for 3-4 minutes.
- Add Greens & Season: Stir in chopped collard greens, Smoky Cajun Blend, Spicy Go-To Blend, and apple cider vinegar.
- Simmer: Pour in broth, cover, and cook for 25-30 minutes, stirring occasionally. Serve warm.
Dessert: Stovetop Peach Cobbler with Cinnamon Sugar Biscuit Topping
Prep Time: 10 min | Cook Time: 20 min | Serves: 4
Ingredients:
For the Peach Filling:
- 2 cups sliced fresh or frozen peaches
- ¼ cup brown sugar
- 1 tbsp butter
- ½ tsp Sweet Heat Blend
- ½ tsp cinnamon
For the Biscuit Topping:
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp cinnamon
- 2 tbsp butter, cold & cubed
- ¼ cup milk
Instructions:
- Caramelize Peaches: In a skillet over medium heat, melt butter. Add peaches, brown sugar, Sweet Heat Blend, and cinnamon. Cook for 5 minutes until peaches are soft and caramelized.
- Make Biscuit Topping: In a bowl, mix flour, baking powder, and cinnamon. Cut in cold butter until crumbly, then stir in milk until a dough forms.
- Cook the Cobbler: Drop spoonfuls of biscuit dough over the peaches. Cover and cook on low heat for 10 minutes until biscuits are cooked through.
- Serve Warm: Optional—top with whipped cream or vanilla ice cream.
Timing Guide for Class
⏳ Total Time: 90 min
- Start collard greens (0-10 min) – Let them simmer while prepping other ingredients.
- Prepare cornbread batter & cook (10-25 min)
- Make peach cobbler filling & biscuit dough (25-40 min) – Let it cook covered.
- Cook grits & shrimp (40-60 min)
- Finish collard greens & serve (60-75 min)
- Plate and enjoy (75-90 min)