Last week, I was having a highly-excited conversation with a friend of mine who is headed back to North Carolina (we’re both currently in Arizona). In addition to everything else she had to look forward to from her trip, I just knew hushpuppies had to be on the list — after all, we are both obsessed with the Cook-Out version! Y’all, I once drove all the way from Florida to North Carolina, and once I crossed the state line my first stop was Cook-Out, just for hushpuppies!

No surprise then, that today’s Southern Delicacy is one of my very favorite foods of all time. I actually judge the Southern-ness of restaurants on the quality of their hushpuppies (and fried pickles!).

Gourmet hushpuppies photo by Harwell Photography via Southern Weddings and hush puppy pie plate signage photo by Dave Lapham via Southern Weddings

A hushpuppy (or fried cornbread ball, for my Northern friends) is a savory treat made from cornmeal batter that is deep fried or baked in small ball shapes. Frequently served as a side dish, usually at seafood restaurants or barbecues, these yummy little bites supposedly originated in the 1800′s in Native American cooking. (Fun fact: Lots of food we consider traditional Southern fare, like grits, actually originated from Native American tribes!)

With a little more research, I also found that some say hushpuppies originated in the settlement of Nouvell Orleans (later called New Orleans) in the 1700′s, created by a group of Ursuline nuns from France. The nuns used cornmeal to create a delicious food they called croquettes de maise. These croquettes spread rapidly through the Southern states and eventually came to be known as hushpuppies!

Shrimp and okra hushpuppies, hoppin’ John hushpuppies, shrimp and okra hushpuppies, and crab cake hushpuppies

Beyond the delicious taste of these little guys, I love the story of their name. According to Southern folklore, the first recorded reference to the word “hush-puppy” dates to 1899. The name “hushpuppies” is attributed to hunters and fishermen, who would fry a basic cornmeal mixture and toss it to their dogs to “hush the puppies” during cook-outs or fish-fries.

Other hush puppy legends attribute the term “hushpuppies” to the Civil War, during which soldiers supposedly tossed fried cornbread to quell the barks of Confederate dogs!

Red velvet hushpuppies from Best Friends for Frosting and apple cider hushpuppies from The Cozy Apron

Aren’t these sweet varieties so fun? They look delicious!

No matter the origin, I just love the stories behind this delicacy! I think they would make a fun cocktail hour ‘pass,’ or I’d love to see a hushpuppy bar with all the different variations. Mmm, I’m thinking a Southern road trip is in order!

Where are your favorite hushpuppies from? I’d love to try a different version, so share your favorite hushpuppy-serving restaurants in the comments below!

Harwell Photography is a delightful member of our Blue Ribbon Vendor Directory!

When it comes to our Southern Delicacy features, I must say that I have tried almost all of them! Today’s, however, I sadly have never had the pleasure of tasting. If a muffuletta tastes as good as it looks, though, I’m in for a treat whenever it is that I can sink my teeth into one!

Look at all that melted cheese – YUM!

Muffuletta photos from Robyn Lee via Serious Eats and Celebration Generation (including a recipe!)

The muffuletta is both a type of round Sicilian sesame bread and a popular submarine-style sandwich that was created in New Orleans (using muffuletta bread, of course!). A traditional style muffuletta consists of a muffuletta loaf split horizontally and layered with marinated olive salad (homemade is best!), capicola, mortadella, salami, pepperoni, ham, Swiss cheese and provolone. WHEW!

The original muffuletta was born at the Central Grocery in the French Quarter of New Orleans. Sicilian farmers selling their produce at the nearby farmers’ market would come in for lunch and order some salami, ham, cheese, olive salad, and either long braided Italian bread or a round muffuletta loaf. Tradition had the farmers eating everything separately while sitting on crates and balancing their meals on their knees — not the easiest set-up. Seeing their daily struggle, Central Grocery’s owner suggested cutting the bread and putting everything on it like a sandwich. The farmers found that the thicker Italian bread proved too hard to bite, so the softer round muffuletta loaf won out. Soon the farmers came to merely ask for a “muffuletta” for their lunch, and a NOLA classic had arrived!

Mini muffulettas from Southern Living; mini muffuletta crostinis from Thrifty Foods; muffuletta bites from Rhubarb and Honey; and muffuletta squares from Three Many Cooks

They may not be identical to the original, but we think these mini variations are just the cutest, and perfect for a wedding cocktail hour! Have y’all ever had a muffuleta? I’m dying to try one!

What’s your favorite Southern Delicacy? I’d have to go with beignets!

It goes without saying that good ole Southern food makes our hearts and stomachs happy. We love these ten sweets that our 2012 couples served to end the meal right.

Sweet buttercream frosting with blush blooms and a wooden topper: cake by Frosted Art, photo by Landon Jacob from Casey + Wojtek’s wedding.

Krispy Kreme donuts: photo by The Schultzes from Izzy + Lane’s wedding.

A gorgeous sugar flower creation by Bake Me a Cake: photo by Vitalic Photo from Gabrielle + Paul’s wedding.

A magnolia wedding cake in white by Ashley Bakery: photo by Jared Lister from Kinsey + Coley’s wedding.

A white rosette wedding cake draped in tulle. Cake by Favorite Cakes, photo by Megan W from Dianna + Garjae’s wedding.

We’re calling these two navy + pink with stripes wedding cakes a tie. On the left, cake by Frosted Art, photo by Brett Heidebrecht from Lauren + Justin’s wedding, and on the right, cake by Ridgewells Catering, photo by Timmester Photography from Lisa + Nick’s wedding.

A tower of mini pecan pies: photo by Caroline Joy from Audrey + Jordan’s wedding.

On the left, a gorgeous lace cake by Jim Smeal (photo by Tim Will from Elizabeth + Alex’s wedding), and on the right, a wedding cheesecake (with school spirit!) by Highland Bakery (photo by The Reason from Malloree + Jordan’s wedding).

A magnolia cake in peach by Couture Cakes: photo by Justin DeMutiis from Blair + Brian’s wedding.

Landon Jacob, Caroline Joy and Justin DeMutiis are members of our fab Blue Ribbon Vendor Directory!

Happy New Year, y’all! I hope you’re ready for 2013, and welcomed it with open arms (and some black-eyed peas!).

If you’re looking for a fun and festive meal for your home today, we’ve got one for you! Hoppin’ John is a traditional Southern delicacy consisting of black-eyed peas and rice, with chopped onion and sliced bacon, and seasoned with a bit of salt.

Eating Hoppin’ John on New Year’s Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and fun fact: a coin is sometimes added to the pot or left under the dinner bowls when serving! Want added luck? Serve the beans as leftovers tomorrow as “Skippin’ Jenny” to further demonstrate your frugality and bring an even better chance of prosperity in the New Year!

Photo and recipe from The Pioneer Woman

Wondering where this tradition comes from? During the late Middle Ages, it was traditional in parts of France and Spain to eat beans on New Year’s Day for good luck. When settlers arrived in the United States, this European custom combined with an African food staple to create what we think of now as a uniquely Southern tradition!

What’s your New Year’s tradition? Will you be eating any black-eyed peas or Hoppin’ John?

‘Round these parts, we look forward to a whole lot at Thanksgiving… fresh biscuits, mama’s pecan pie, grandma’s sweet potato pie (can you tell we love pie?), stuffin’, football, turkey, and most of all… family! We have so much to be grateful for this Thanksgiving and hope your holiday is filled to the brim with cranberries and a whole lotta LOVE!

MARISSA: Heavens, y’all! I don¹t even know where to start! 2012 has been a year full of amazing blessings and incredible challenges – and I’m so grateful for them all! I am so thankful for the talented women I am not only blessed to work with everyday, but am able to call my friends. L, E, E, N + K, thank you! For our sweet readers, and talented clients. For my loving family – especially my mama, who is always there for me no matter what. For my handsome husband, BDK: you are the definition of a Southern gentleman, and my dream come true. Lastly, for God’s incredible grace. Without that, I am nothing.

This year, I’ll be spending Thanksgiving with the Kloess side of my family. Since I come from a small family, spending the holidays with this crowd is always a joy! Let’s just say we are one big ol’ Southern family – so big the dinner table has to be made of card tables and random chairs! Traditionally, my FIL deep fries a turkey in the backyard, and we celebrate with all the fixin’s, from homemade pecan pie to sweet potato casserole. I can’t wait! Even though I’ll miss my family and our traditions, I’m so thankful to have such wonderful in-laws to spend the holidays with.

NICOLE: This year, I am overwhelmed by how much there is to be thankful for! I’m so grateful for a loving family that gives me strength and some hilarious stories to tell and for terrific friends and a boyfriend who make me feel at home no matter where I am. I’m grateful for an amazing job that has filled my days with creativity and love and for a degree from the best University on the planet. Lastly, I’m grateful for my mom’s cooking, pug faces and Pantone. I’m heading to Charlotte today to bake pies and celebrate the holiday with my mom’s side of the family. Inevitably, there will be much debate over what to include in our Christmas lists and a lot of planning for my sister’s October 2013 wedding!

ALEXIA: I am thankful for my wonderful family, beautiful friends and unforgettable experiences at Southern Weddings this semester. I am also grateful for sweet tea, starry nights, cowboy boots and red velvet cupcakes. I am spending Thanksgiving at my grandparents’ house surrounded by family, laughter and of course a little pumpkin pie :)

EMILY: As usual, my gratitude cup overflows, which is something I’m grateful for in and of itself! I am so very thankful to call John my husband (after seven years of having a boyfriend – ha!) and for the person he is; for my parents, my siblings, and my parents and siblings in law (or, my parents and siblings in love, as one of my friends likes to say); for a God who in ALL things works for the good of those who love Him and for a church family that reminds me of that; for my sweet kitties and our warm house; for the health of those I love; for the blessing of living in this beautiful, amazing country; and for my job that I love so very much, and the amazing ladies with whom I get to work. Also, chocolate chunk pecan cookies. Yep, definitely thankful for those.

This year John and I are hosting Thanksgiving in North Carolina for my parents and one of my sisters. We’ll be a small group with entirely too much food, but I don’t really consider that a problem :)

KRISTIN: Thanksgiving 2012 marks my first married Thanksgiving, and I am looking forward to celebrating with my favorite husband and our amazing families. It is a well-known fact that I love ALL holidays and love to celebrate in BIG ways. On Thursday we will be crisscrossing the state of NC to celebrate, and I am responsible for bringing official ‘dishes’ to both meals as a reward for getting married (my late Grandma Jewell’s green bean-corn casserole — serious deliciousness and a family tradition — for my family and a sweet potato casserole for KPW’s). Thanksgiving day is sure to be overflowing with family, laughter, all my favorite foods*, and a nap, along with countless chances to reflect on all my many blessings.

During this sweet season of Thanksgiving I am reminded of the never ending listing of things that I am thankful for including, but not limited to, continued daily grace, my husband and our freshly-made marriage, our family, health, the SW family, the sunshine, and being able to find joy in each day. Hope y’all have a blessed Thanksgiving. Bring on the mashed potatoes!! PS: *Seriously. The food. We served Thanksgiving dinner at our wedding reception because it is our absolute favorite meal. I can’t wait.

LARA: Thanksgiving is a double great day for us this year as today is Grace’s first birthday! It’s been a crazy and blessed year between motherhood, making a magazine and so much more. I am overwhelmingly grateful for you, sweet readers and friends. Thank you for making this holiday time so special for us with all the excitement and kind words about V5! The story of Southern Weddings makes my heart so FULL. I am grateful for my family, dear friends, the SW ladies, a job that I love and most of all for grace. Amazing grace. God is good, y’all! This year, I’ll be attempting to cook my first Thanksgiving dinner by myself, so wish me luck, y’all! Thanksgiving is definitely my favorite meal all year with the sweet potatoes and turnip puree topping my list of leftover highlights. Happy Thanksgiving!

Photo credits, top to bottom: Nancy Ray, Nicole’s iPhone, personal, Tanja Lippert, Martha Manning, the Cheesebooth from the SW Launch Party last week!