18 Southern Whippoorwill Holler Delicious Recipes

Welcome to the heart of Southern comfort with our 18 Southern Whippoorwill Holler Delicious Recipes! Whether you’re craving the warmth of homemade biscuits or the rich flavors of slow-cooked barbecue, this roundup is your ticket to a table full of love and tradition. Perfect for home cooks looking to bring a taste of the South into their kitchen, these recipes promise to delight and inspire. Let’s get cooking!

Whippoorwill Holler Cornbread

Sometimes, the simplest dishes carry the weight of memories and places, like this cornbread, born from the quiet moments in Whippoorwill Holler. It’s a recipe that whispers of golden afternoons and the gentle crackle of a wood stove, a humble yet profound delight that feels like home.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 cup whole milk
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and place a 9-inch cast-iron skillet inside to heat.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until fully combined.
3. In a separate bowl, mix the whole milk, melted clarified butter, and lightly beaten eggs until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together; avoid overmixing to ensure a tender crumb.
5. Carefully remove the hot skillet from the oven and lightly grease it with a bit of clarified butter.
6. Pour the batter into the skillet, smoothing the top with a spatula, and return to the oven.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 5 minutes before slicing to allow the structure to set.

Now, the cornbread emerges with a crisp, buttery crust giving way to a moist, fluffy interior, subtly sweet with a hint of earthy corn. Serve it warm, drizzled with honey or alongside a bowl of hearty chili, to fully embrace its comforting essence.

Southern Style Whippoorwill Holler Biscuits

Kneading the dough for these biscuits, I’m reminded of the quiet mornings in the South, where the air carries the promise of warmth and the scent of freshly baked goods. It’s a simple pleasure, crafting something so humble yet so deeply comforting.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder, aluminum-free
• 1/2 tsp fine sea salt
• 1/4 cup clarified butter, chilled
• 3/4 cup whole buttermilk, chilled
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, aluminum-free baking powder, and fine sea salt until well combined.
3. Using a pastry cutter, cut the chilled clarified butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Make a well in the center of the dry ingredients and pour in the chilled whole buttermilk and lightly beaten pasture-raised egg. Stir gently until just combined, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface and knead gently 5-6 times until it comes together. Tip: Overkneading will result in tough biscuits.
6. Pat the dough into a 1-inch thick rectangle and fold it over itself 3-4 times to create layers. This step is crucial for flaky biscuits.
7. Using a floured 2-inch biscuit cutter, cut out the biscuits without twisting the cutter to ensure even rising. Tip: Press straight down and lift straight up.
8. Place the biscuits on the prepared baking sheet, leaving about 1 inch between each for expansion.
9. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
10. Remove from the oven and let cool on a wire rack for 5 minutes before serving. Tip: For extra shine, brush the tops with melted clarified butter right after baking.

Southern Style Whippoorwill Holler Biscuits emerge from the oven with a golden crust that gives way to a tender, flaky interior. Serve them warm with a drizzle of honey or alongside a hearty sausage gravy for a truly Southern breakfast experience.

Whippoorwill Holler Fried Chicken

How the quiet hum of a summer evening brings to mind the comforting crunch of fried chicken, a dish that seems to carry the warmth of the South in every bite. This recipe, passed down through whispers and shared over generations, is a testament to the simple joys of cooking with care.

Ingredients

• 2 cups all-purpose flour, finely sifted
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 1 cup buttermilk, well-shaken
• 1 pasture-raised egg, lightly beaten
• 4 lbs chicken pieces, skin-on and bone-in
• 2 cups peanut oil, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted flour, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt until fully combined.
2. In a separate bowl, mix the buttermilk and lightly beaten egg until homogenous.
3. Dip each chicken piece into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture, pressing gently to adhere.
4. Place the coated chicken on a wire rack set over a baking sheet; let rest for 20 minutes to set the coating.
5. In a heavy-bottomed skillet, heat the peanut oil to 350°F over medium-high heat, ensuring it’s deep enough to submerge the chicken halfway.
6. Carefully add the chicken to the hot oil, skin-side down, and fry for 12 minutes per side, or until golden brown and the internal temperature reaches 165°F.
7. Transfer the fried chicken to a clean wire rack to drain; let rest for 5 minutes before serving.

The crust shatters delicately under the fork, revealing juicy, flavorful meat beneath. Try serving it atop a waffle drizzled with hot honey for a sweet and spicy contrast that elevates the dish to new heights.

Whippoorwill Holler Collard Greens

Just as the first light of dawn touches the fields, there’s a quiet magic in preparing a dish that carries the soul of the South. Whippoorwill Holler Collard Greens, with their deep, earthy flavors and tender leaves, are a testament to the simplicity and richness of Southern cooking.

Ingredients

• 2 lbs fresh collard greens, stems removed and leaves chopped into 1-inch pieces
• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 4 cups chicken stock, preferably homemade
• 1 tbsp unsalted butter
• Salt, to taste

Instructions

1. In a large Dutch oven over medium heat, render the diced bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the finely diced yellow onion to the bacon fat and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Deglaze the pot with apple cider vinegar, scraping up any browned bits from the bottom. This adds a subtle tanginess that balances the greens’ bitterness.
4. Add the chopped collard greens to the pot, stirring to coat them in the onion and garlic mixture. Sprinkle with smoked paprika and crushed red pepper flakes for a smoky depth and a hint of heat.
5. Pour in the chicken stock, ensuring the greens are fully submerged. Bring to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally, until the greens are tender.
6. Stir in the reserved crispy bacon and unsalted butter for richness. Season with salt to taste, remembering the bacon adds saltiness.
7. Continue to simmer uncovered for an additional 10 minutes to allow the flavors to meld and the liquid to reduce slightly.

Each bite of these collard greens offers a harmonious blend of smoky, savory, and slightly spicy notes, with the greens meltingly tender yet retaining a pleasant bite. Serve them alongside cornbread to soak up the flavorful pot liquor, or top with a poached pasture-raised egg for a hearty breakfast twist.

Southern Whippoorwill Holler Sweet Tea

Gently swaying in the summer breeze, the essence of Southern hospitality is captured in every sip of this timeless beverage, a testament to tradition and the simple joys of life.

Ingredients

• 4 cups of cold, filtered water
• 1/2 cup of granulated sugar, preferably organic cane
• 3 family-size black tea bags, preferably orange pekoe
• 1/4 teaspoon of baking soda
• Fresh mint sprigs, for garnish
• Ice cubes, made from filtered water

Instructions

1. In a medium saucepan, bring 4 cups of filtered water to a rolling boil at 212°F.
2. Remove the saucepan from heat and immediately add the 3 family-size black tea bags, ensuring they are fully submerged. Steep for exactly 15 minutes for optimal flavor extraction without bitterness.
3. After steeping, gently remove the tea bags, pressing them against the side of the saucepan to release any remaining liquid without squeezing, which can introduce bitterness.
4. Stir in the 1/2 cup of granulated sugar and 1/4 teaspoon of baking soda until fully dissolved, creating a smooth, slightly effervescent base that softens the tea’s tannins.
5. Transfer the tea concentrate to a 1-quart pitcher and add enough cold, filtered water to fill, typically about 4 more cups, stirring gently to combine.
6. Chill the sweet tea in the refrigerator for at least 2 hours, allowing the flavors to meld and the temperature to drop to a refreshing 40°F.
7. Serve over ice cubes made from filtered water, garnishing each glass with a fresh mint sprig for an aromatic finish.

Refreshingly crisp with a velvety sweetness, this Southern Whippoorwill Holler Sweet Tea carries the warmth of the sun and the coolness of the shade in every glass. For a creative twist, infuse the tea with a splash of peach nectar or a few crushed raspberries before chilling, adding a fruity dimension to this classic.

Whippoorwill Holler Blackberry Cobbler

Evenings like these call for something sweet, something that whispers of summer nights and the gentle rustle of leaves. This cobbler, with its juicy blackberries and tender crust, is just that—a humble dessert that feels like a warm embrace.

Ingredients

• 4 cups fresh blackberries, rinsed and drained
• 1 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1/2 tsp fine sea salt
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C) and lightly butter a 9-inch baking dish.
2. In a large bowl, gently toss the blackberries with granulated sugar, lemon juice, and vanilla extract until evenly coated. Set aside to macerate for 15 minutes.
3. Meanwhile, in a separate bowl, combine the flour and sea salt. Add the cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it holds together.
5. Transfer the blackberry mixture to the prepared baking dish, spreading it evenly.
6. Pinch off small pieces of the dough and scatter them over the blackberries, covering the surface unevenly for a rustic look. Sprinkle turbinado sugar over the top.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.
8. Allow the cobbler to cool for at least 10 minutes before serving. Tip: This resting time lets the juices thicken slightly, making it easier to serve.

Rich with the tang of blackberries and the buttery crumble of the crust, this cobbler is best enjoyed warm, perhaps with a scoop of vanilla bean ice cream melting lazily over the top. The contrast of textures—from the crisp sugar topping to the soft fruit beneath—makes each bite a delightful exploration of summer’s bounty.

Whippoorwill Holler Pecan Pie

Whispering through the kitchen, the aroma of toasted pecans and caramelized sugar fills the air, a prelude to the comforting embrace of a dessert that feels like home.

Ingredients

• 1 1/2 cups pecan halves, toasted
• 1 cup dark brown sugar, packed
• 1/2 cup pure maple syrup
• 1/3 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 9-inch unbaked pie crust, chilled

Instructions

1. Preheat the oven to 350°F (175°C) and position the rack in the center.
2. In a medium bowl, whisk together the dark brown sugar, maple syrup, and clarified butter until smooth.
3. Add the lightly beaten eggs, vanilla extract, and fine sea salt to the sugar mixture, whisking until fully incorporated.
4. Arrange the toasted pecan halves in the bottom of the chilled pie crust in a single layer.
5. Pour the filling mixture over the pecans, ensuring they are evenly coated.
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to ensure the filling sets properly.

As the pie cools, the filling firms into a velvety texture, with the pecans offering a satisfying crunch. The deep, caramelized flavors of the maple syrup and brown sugar meld beautifully with the richness of the butter and eggs. Serve each slice with a dollop of bourbon-infused whipped cream for an extra layer of warmth and complexity.

Southern Whippoorwill Holler Grits

Kindly imagine the gentle hum of a Southern morning, where the air carries the promise of comfort and the simplicity of a dish that speaks to the soul. Southern Whippoorwill Holler Grits are a testament to the tradition of turning humble ingredients into a meal that feels like home.

Ingredients

• 1 cup stone-ground grits
• 4 cups filtered water
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 cup sharp cheddar cheese, finely grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp freshly ground black pepper

Instructions

1. In a heavy-bottomed saucepan, bring 4 cups of filtered water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits, reducing the heat to low to maintain a gentle simmer.
3. Stir in 1 tsp of sea salt, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
4. After 25 minutes, uncover and stir in 1 cup of whole milk, continuing to cook for an additional 10 minutes until the grits are creamy and tender.
5. Remove the saucepan from the heat and stir in 2 tbsp of unsalted butter until fully melted and incorporated.
6. Fold in 1/2 cup of finely grated sharp cheddar cheese, allowing the residual heat to melt the cheese evenly.
7. Slowly drizzle in 2 lightly beaten pasture-raised eggs, stirring constantly to ensure they cook evenly into the grits.
8. Season with 1/4 tsp of freshly ground black pepper, adjusting the seasoning if necessary.

Unassuming yet rich, these grits boast a velvety texture with a sharp cheddar tang, perfect when served alongside a drizzle of hot sauce or a sprinkle of fresh herbs for a bright contrast.

Whippoorwill Holler Fried Green Tomatoes

Evenings like these call for something simple yet deeply satisfying, a dish that whispers of summer and the comfort of home. Whippoorwill Holler Fried Green Tomatoes are just that, a humble yet vibrant treat that captures the essence of the season in every bite.

Ingredients

• 4 medium green tomatoes, sliced 1/4-inch thick
• 1 cup buttermilk
• 1 cup stone-ground cornmeal
• 1/2 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying

Instructions

1. In a shallow dish, pour the buttermilk over the tomato slices, ensuring each slice is fully coated. Let them soak for 10 minutes to tenderize.
2. In another shallow dish, whisk together the cornmeal, flour, smoked paprika, garlic powder, sea salt, and black pepper until well combined.
3. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 350°F.
4. Remove each tomato slice from the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing gently to adhere.
5. Fry the coated tomato slices in the hot butter for 3-4 minutes per side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure even cooking.
6. Transfer the fried tomatoes to a wire rack set over a baking sheet to drain any excess butter. Tip: This keeps them crispy instead of soggy.
7. Serve immediately. Tip: A drizzle of hot honey or a dollop of herbed goat cheese elevates this dish beautifully.

Fresh from the skillet, these tomatoes offer a delightful contrast between the crispy, seasoned coating and the tender, tangy fruit within. Perfect as a standalone snack or paired with a light salad for a summer lunch that sings with flavor.

Whippoorwill Holler Peach Preserves

Dusk settles softly over the kitchen as the golden hues of summer peaches fill the room, their sweet aroma promising the warmth of preserved sunshine. This recipe, a humble homage to tradition, transforms ripe peaches into a jarred delight, perfect for spooning over morning biscuits or gifting to a cherished friend.

Ingredients

• 4 cups ripe peaches, peeled, pitted, and finely chopped
• 2 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. In a large, non-reactive pot, combine the finely chopped peaches, granulated sugar, and fresh lemon juice. Let the mixture sit at room temperature for 1 hour to macerate, stirring occasionally to ensure even sugar distribution.
2. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to low and simmer for 40 minutes, or until the preserves thicken and reach 220°F on a candy thermometer.
3. Skim off any foam that rises to the surface with a slotted spoon to ensure a clear, glossy preserve. Tip: For a smoother texture, use an immersion blender to lightly puree the mixture halfway through cooking.
4. Stir in the pure vanilla extract and ground cinnamon during the last 5 minutes of cooking to infuse the preserves with warm, aromatic flavors.
5. Remove from heat and let the preserves cool for 5 minutes before ladling into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.

Just like that, you’ve captured the essence of summer in a jar. The Whippoorwill Holler Peach Preserves boast a velvety texture with chunks of peach that melt on the tongue, their flavor a perfect balance of sweet and tart. Try swirling a spoonful into plain yogurt or layering it with whipped cream and shortbread for an effortless dessert.

Southern Whippoorwill Holler Banana Pudding

Lingering in the quiet of the evening, there’s something profoundly comforting about the thought of a dessert that carries the warmth of the South in every spoonful. This banana pudding, with its layers of creamy custard, ripe bananas, and delicate vanilla wafers, is a testament to the simple pleasures that bring us together.

Ingredients

• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 3 cups whole milk
• 4 pasture-raised eggs, lightly beaten
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 4 ripe bananas, sliced
• 1 (11-ounce) box vanilla wafers
• 1 cup heavy cream, whipped to stiff peaks

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon kosher salt until well combined.
2. Gradually stir in 3 cups whole milk, ensuring no lumps remain, then place the saucepan over medium heat.
3. Cook the mixture, stirring constantly, until it thickens to the consistency of a loose pudding, about 10 minutes. Tip: A wooden spoon should leave a clear path when dragged across the bottom of the pan.
4. Remove the saucepan from heat. Temper 4 lightly beaten pasture-raised eggs by slowly whisking in 1/2 cup of the hot milk mixture, then return the tempered eggs to the saucepan.
5. Cook over low heat, stirring constantly, for 2 minutes to gently cook the eggs. Tip: Avoid boiling to prevent curdling.
6. Off the heat, stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until fully incorporated.
7. In a 2-quart serving dish, layer 1/3 of the vanilla wafers, followed by 1/3 of the sliced bananas, and 1/3 of the custard. Repeat the layers twice more, ending with custard.
8. Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill for at least 4 hours, or overnight. Tip: For best results, let the flavors meld overnight.
9. Before serving, top with 1 cup of whipped heavy cream, whipped to stiff peaks, and garnish with additional vanilla wafers and banana slices if desired.

Just as the sun sets gently over the horizon, this banana pudding offers a creamy, dreamy finale to any meal. The contrast of the soft custard against the crisp wafers and the fresh bananas creates a symphony of textures and flavors. Serve it in mason jars for a charming, portable twist on this classic dessert.

Whippoorwill Holler Pork Ribs

Beneath the golden hues of the setting sun, the Whippoorwill Holler Pork Ribs emerge as a testament to the art of slow cooking, where each moment is a brushstroke on the canvas of flavor.

Ingredients

• 2 racks of pasture-raised pork ribs, about 3 pounds each
• 1/4 cup of apple cider vinegar
• 1/2 cup of dark brown sugar, packed
• 2 tablespoons of smoked paprika
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 teaspoon of cayenne pepper
• 1 cup of ketchup
• 1/4 cup of molasses
• 2 tablespoons of Dijon mustard
• 1 teaspoon of liquid smoke
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper

Instructions

1. Preheat your smoker to 225°F, ensuring a consistent temperature throughout the cooking process.
2. In a small bowl, whisk together the apple cider vinegar, dark brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper to create a dry rub.
3. Generously apply the dry rub to both sides of the pork ribs, massaging it into the meat to ensure even coverage.
4. Place the ribs in the smoker, bone side down, and smoke for 3 hours, maintaining the temperature at 225°F.
5. While the ribs smoke, combine the ketchup, molasses, Dijon mustard, liquid smoke, sea salt, and black pepper in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, to create a glaze.
6. After 3 hours of smoking, brush the ribs with the glaze every 30 minutes for an additional 2 hours.
7. Remove the ribs from the smoker and let them rest for 10 minutes before slicing to allow the juices to redistribute.

On the plate, these ribs boast a tender texture that falls off the bone, with a smoky sweetness that lingers on the palate. Serve them atop a bed of creamy coleslaw or alongside charred cornbread for a harmonious blend of flavors and textures.

Whippoorwill Holler Squash Casserole

Falling into the rhythm of summer evenings, there’s a dish that captures the essence of warmth and comfort, a humble yet vibrant casserole that sings with the flavors of the season.

Ingredients

• 2 cups yellow squash, thinly sliced
• 1 cup Vidalia onion, finely diced
• 1/2 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 cup Ritz crackers, crushed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, sauté the thinly sliced yellow squash and finely diced Vidalia onion in 1/4 cup of melted unsalted butter until just tender, about 5 minutes, stirring occasionally to prevent browning.
3. Transfer the sautéed vegetables to a large mixing bowl. Add the freshly grated sharp cheddar cheese, sour cream, whole milk, lightly beaten pasture-raised eggs, sea salt, freshly ground black pepper, and cayenne pepper. Gently fold the mixture until well combined.
4. Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
5. In a small bowl, combine the crushed Ritz crackers with the remaining 1/4 cup of melted unsalted butter. Sprinkle this mixture evenly over the top of the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is set in the center.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Nowhere does simplicity meet sophistication quite like in this casserole, where the creamy texture of the squash melds with the sharpness of the cheese, crowned by the buttery crunch of Ritz crackers. Serve it alongside a crisp green salad or as a standout side at your next barbecue.

Southern Whippoorwill Holler Corn Pudding

Whispering through the kitchen, the scent of sweet corn and rich dairy weaves a tale of comfort and tradition, a dish that feels like a warm embrace on a cool evening.

Ingredients

• 2 cups fresh sweet corn kernels, cut from the cob
• 1 cup heavy cream
• 1/2 cup whole milk
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup granulated sugar
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat the oven to 350°F and lightly grease a 9-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the fresh sweet corn kernels, heavy cream, and whole milk, stirring gently to blend.
3. Add the lightly beaten pasture-raised eggs to the corn mixture, whisking until fully incorporated.
4. Stir in the granulated sugar, sea salt, and freshly grated nutmeg, ensuring all ingredients are evenly distributed.
5. Pour the mixture into the prepared baking dish, smoothing the top with a spatula for an even layer.
6. Bake in the preheated oven for 45 minutes, or until the edges are golden and the center is set but still slightly jiggly.
7. Remove from the oven and let rest for 10 minutes before serving to allow the pudding to fully set.

Rich in texture and flavor, this corn pudding offers a creamy interior with a delicately crisp top. Serve it alongside grilled meats or as a standalone dish garnished with fresh herbs for a touch of color and freshness.

Whippoorwill Holler Apple Butter

Falling leaves and the crisp air of autumn bring to mind the comforting, slow-cooked flavors of Whippoorwill Holler Apple Butter. This recipe, passed down through generations, captures the essence of the season in a jar, with its deep, caramelized sweetness and a hint of spice that warms the soul.

Ingredients

• 5 lbs of heirloom apples, peeled, cored, and roughly chopped
• 2 cups of granulated sugar
• 1 cup of apple cider, unfiltered
• 1 tbsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/2 tsp of ground allspice
• 1/4 tsp of fine sea salt

Instructions

1. In a large, heavy-bottomed pot, combine the chopped apples, granulated sugar, and apple cider over medium heat, stirring gently to dissolve the sugar.
2. Once the mixture begins to simmer, reduce the heat to low and cover, allowing the apples to soften for 45 minutes, stirring occasionally to prevent sticking.
3. Remove the lid and add the ground cinnamon, cloves, allspice, and sea salt, stirring well to incorporate the spices evenly throughout the mixture.
4. Continue to cook uncovered on low heat for an additional 2 hours, stirring every 15 minutes, until the mixture has thickened and turned a deep amber color.
5. For a smoother consistency, carefully puree the apple butter in batches using a blender, then return to the pot to simmer for another 30 minutes, ensuring the desired thickness is achieved.
6. Tip: To test the readiness of the apple butter, place a small amount on a chilled plate; if it holds its shape without running, it’s done.
7. Tip: For an enhanced flavor profile, consider adding a splash of bourbon or vanilla extract during the final simmer.
8. Tip: Sterilize your jars and lids in boiling water for 10 minutes before filling to ensure the apple butter keeps well.

As the apple butter cools, its rich, velvety texture and complex flavors of caramelized apples and warm spices become even more pronounced. Spread it on toasted sourdough, swirl it into oatmeal, or gift it in mason jars tied with twine for a heartfelt homemade present.

Whippoorwill Holler Sweet Potato Pie

Dusk settles softly outside the kitchen window as the aroma of cinnamon and nutmeg begins to weave through the air, a prelude to the comforting embrace of sweet potato pie. This recipe, a humble homage to tradition, invites a moment of pause, a gentle stirring of ingredients that speak to the soul.

Ingredients

• 1 1/2 cups roasted sweet potato puree
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 unbaked 9-inch pie crust, chilled

Instructions

1. Preheat the oven to 375°F (190°C) and position the rack in the center.
2. In a large mixing bowl, whisk together the sweet potato puree, granulated sugar, brown sugar, sea salt, cinnamon, nutmeg, and cloves until fully combined.
3. Add the lightly beaten eggs to the sweet potato mixture, blending until the mixture is smooth and uniform.
4. Gradually pour in the heavy cream, melted butter, and vanilla extract, stirring continuously to incorporate all ingredients seamlessly.
5. Pour the filling into the chilled pie crust, using a spatula to smooth the top evenly.
6. Bake for 45 to 55 minutes, or until the filling is set around the edges but slightly wobbly in the center. A toothpick inserted near the edge should come out clean.
7. Transfer the pie to a wire rack and allow it to cool completely, at least 2 hours, before serving to ensure the filling sets properly.

Unassuming in its simplicity, this pie reveals a velvety texture and a depth of flavor that balances sweetness with warmth. Serve it with a dollop of whipped cream infused with a hint of orange zest for an unexpected twist.

Southern Whippoorwill Holler Hush Puppies

Perhaps there’s no simpler joy than the golden crunch of a hush puppy, especially when it carries the soulful whispers of the South. These little morsels, fried to perfection, are a testament to the comfort found in humble beginnings and the warmth of shared meals.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup buttermilk, well-shaken
• 1 pasture-raised egg, lightly beaten
• 1/2 cup finely diced sweet onion
• 1 quart peanut oil, for frying

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper until thoroughly combined.
2. Add the buttermilk and lightly beaten egg to the dry ingredients, stirring just until the mixture comes together; avoid overmixing to ensure tender hush puppies.
3. Fold in the finely diced sweet onion until evenly distributed throughout the batter.
4. Heat the peanut oil in a deep fryer or heavy-bottomed pot to 375°F, using a candy thermometer for accuracy.
5. Using a small cookie scoop or two spoons, carefully drop tablespoon-sized portions of batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry the hush puppies for 2 to 3 minutes, or until they are a deep golden brown and float to the surface, turning once for even cooking.
7. Remove the hush puppies with a slotted spoon and drain on a wire rack set over a paper towel-lined baking sheet.

Unassuming yet unforgettable, these hush puppies boast a crisp exterior that gives way to a moist, fluffy interior, with the sweet onion lending a subtle sharpness. Serve them alongside a tangy remoulade or simply enjoy their unadorned glory, still warm from the fryer.

Whippoorwill Holler Chicken and Dumplings

Remembering the first time I tasted Whippoorwill Holler Chicken and Dumplings, it felt like a warm embrace on a chilly evening, a dish that carries the essence of comfort and tradition in every bite.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp clarified butter
• 3/4 cup whole milk
• 1 whole pasture-raised chicken, about 4 lbs, cut into pieces
• 6 cups chicken stock, homemade preferred
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, combine the chicken pieces and chicken stock. Bring to a gentle simmer over medium heat, skimming any foam that rises to the surface. Simmer for 45 minutes, or until the chicken is tender and cooked through.
2. Remove the chicken from the pot and set aside to cool slightly. Strain the stock through a fine-mesh sieve and return to the pot.
3. While the chicken cools, prepare the dumplings. In a mixing bowl, whisk together the sifted flour, baking powder, and salt. Cut in the clarified butter until the mixture resembles coarse crumbs. Gradually add the milk, stirring until a soft dough forms.
4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.
5. Add the diced onion, sliced carrots, diced celery, minced garlic, thyme leaves, and bay leaf to the strained stock. Bring to a simmer over medium heat and cook for 10 minutes, or until the vegetables are tender.
6. Drop tablespoon-sized portions of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid, allowing the dumplings to steam and become fluffy.
7. Gently stir in the shredded chicken and season the stew with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes to heat through.

Perfectly tender dumplings float atop a rich, savory broth, with the chicken and vegetables adding depth and texture. Serve this comforting dish in deep bowls, perhaps with a sprinkle of fresh parsley for a touch of color and freshness.

Conclusion

We hope these 18 Southern Whippoorwill Holler recipes bring a taste of comfort and tradition to your table. Each dish is a celebration of flavor, perfect for home cooks looking to explore Southern cuisine. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these delicious recipes handy. Happy cooking!