- Cullman, Alabama


February 26, 2014

Food: Serving up Sunday dinner

In the South, Sunday dinner is a tradition. Families large and small would come home from church and in somewhat of a miracle, mothers, grandmothers and daughters of all ages would get to work in the kitchen to produce the best dishes for this special occasions. In no time flat, wonderful smells would waft out onto the front porch where the men were congregated.

Even though families are not often as large as they once were, and mother’s sometimes have to work outside the home on Sunday’s, gathering for Sunday dinner is still a real time of celebration, of sharing and insuring that the continuity of this tradition is not forgotten.

Here is a sample of what a true Southern Sunday dinner might be like now, and in your great-grandmother’s day. These recipes were gathered from the 2013 Taste of Cullman Cookbook, “Let’s Eat!” which is what you would have heard your grandmother calling to those rascals out on the porch.


Sour Cream

Mini Biscuits

Submitted by Geraldine Bates, of Cullman. Geraldine is the First Place Winner in the Bread category. “Let’s Eat!” page 10

1 cup butter, softened

1 cup sour cream

2 cups self-rising flour, sifted

1/2 cup shredded cheese

1 teaspoon garlic powder

Blend butter and sour cream together until light and fluffy. Gradually add flour and garlic powder. Using a mini scoop, place mixture into mini muffin pan. Bake at 450 degrees for 10-15 minutes.


1/2 cup butter, melted

1/2 teaspoon garlic powder

Mix together and brush on biscuits as soon as they come out of the oven.


Turnip Green Casserole

Submitted by Kathy Howard, of Holly Pond. Kathy’s recipe won First Place in the Side Dishes category. Page 15, “Let’s Eat!”

2 large cans turnip greens, seasoned, drain and reserve liquid

1 package regular or jalapeno cornbread mix, cooked

1 can cream of chicken soup

1 stick margarine, melted

1 large onion, finely chopped (sauté if desired)

Preheat oven to 375 degrees.

Crumble cornbread really fine. Layer 1/2 of the bread in a casserole dish

Spread greens over the bread

Sprinkle onions over the greens

Add remaining bread over the onions

Whisk the turnip green liquid, soup, and melted margarine together

Pour over casserole

Bake for 45 minutes or until bubbly and lightly brown


Creamed Corn

Submitted by Brenda Allison, Cullman, who won second place in the side dish category. “Let’s Eat!” page 16

4 pounds frozen sweet corn

2 (8 ounce blocks) of cream cheese, diced into one inch squares

1 stick (4 ounces) salted butter

3/4 cup heavy whipping cream

4 tablespoons of sugar

1 teaspoon of black pepper

1/2 teaspoon salt

Brenda writes; Throw all ingredients, without any sort of ceremony or circumstance, into a Crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the Crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’. Do not over salt. There is plenty of salt in the butter and cream cheese. Over salting will ruin this dish.

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