Cheesy Grits and Buttermilk Pie

I love living in the south. I really do! I've lived in the US all together for something like 19 years and most of that has been spent south of the Mason Dixon line. I hope it stays that way, especially because of the friendships I've made with "legit" southerners who have taken me under their wings and shared top secret personal info, like family recipes. Corn pudding for one, is a holiday favorite, boiled custard is another (I've never made it because you can buy it at the grocery store) pickled watermelon (never tried this either)... but here are two more worth trying over Christmas break. Ultimate comfort foods!

Cheesy Grits (a variant of a southern fave):

2 c water

1 1/4 c milk

1 tsp salt

1 c grits

1/2 c and 1 tbsp butter

1/3 c green onion chopped

4 oz velveeta

1/4 tsp garlic powder

2 1/2 c shredded cheddar

1 can of spicy Rotel

Cook your grits in milk and water. Add salt and stir until it's thick and creamy. Add your 1/2 c of butter and stir. Saute the green onions in the tbsp of butter and then add to the grit mixture. Add both the velveeta and the cheddar until they're melted and garlic powder. Then stir in the rotel until it's completely incorporated. Bake at 350 for 40 minutes uncovered. SO GOOD WITH FRIED CHICKEN, COLESLAW AND HONEYBUTTER BISCUITS.

Lemon Buttermilk Pie:

3 eggs

1/2 c butter

1 1/2 tbsp flour

1 c buttermilk

1 tsp vanilla

1 tbsp lemon juice

1/8 tsp nutmeg

uncooked pie crust

heavy whipping cream plus one tbsp sugar

Mix well and pour into an unbaked pie shell. Bake 40-60 minutes at 350. While baking, whip your cream and sugar until peaks form. Cool pie and serve with a healthy dollop of cream on top (It takes the edge of the tanginess and richness of the pie)

Butter makes everything better.