Thanksgiving is Thursday, and we hope we aren’t alone in our last-minute preparations of having to clean the house, finalize the dinner menu, and prepare to be the hostess of the mostess.
If you’re frantically calling relatives trying to track down the perfect Thanksgiving side recipe, no need — we’ve got you covered. We found several classic, local cookbooks put together by Soda Citizens from the 1940s, 50s, and 90s.
Though we’re sharing three dishes with you today, we encourage you to browse the cookbooks for yourself to find the perfect southern side to go along with your turkey.
Cookbook: “Favorite recipes of the Woman’s Club of Columbia, South Carolina”
Dish: Corn pudding by Mrs. A.B. Langley
- 6 large tender ears of corn. (If fresh corn is used, cut from cob and scrape.)
- 2 eggs
- 2 tablespoons flour
- 2 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoons black pepper
- 2 cups sweet milk
Directions: Beat eggs and stir into the corn, add flour, salt, pepper, milk, and mix thoroughly. Pour into a buttered dish and bake in moderate oven (between 325° and 400° F) for about one hour. Serve hot.
Cookbook: “Relishing recipes from rural Richland”
Dish: Chicken or Turkey Dressing by Mrs. Lizzie Jeffers
- 1 cup of cornbread crumbs
- 1 cup of biscuit or lightbread crumbs
- 1 large onion
- 1/2 teaspoon of sage
- 1/4 teaspoon of black pepper
- 1/4 cup chopped celery
Add 2 cups of chicken broth. Mix well and bake in moderate oven (between 325° and 400° F) until brown. Serve while hot.
Cookbook: “Richland County Public Library Cookbook”
Dish: Brown Rice by Judy McClendon
- 1 cup of rice
- 1/2 stick oleo (Aka margarine), chopped
- 1 medium onion, chopped fine
- 1 can beef bouillon (undiluted)
- 1 can beef consomme (undiluted)
- 1/2 teaspoon of salt
- 1 small box of raisins
Directions: Place all ingredients in a casserole and stir until blended. Cover. Bake at 350 degrees for one hour.