Sweet. Simple. Satisfying. This dish has a long history that intertwines Native Americans, Nova Scotians who became “Cajuns” and the Creole culture. It’s simple. It’s quite complex. All of those factors make it an important dish to embrace, understand and cook often and on repeat.
While this recipe is a holiday staple in store owner Anne’s home, it’s really best served in summer when corn is at its height. We adapted Marcelle Bienvenu’s recipe to include The Stuff all-purpose Cajun Creole blend. We also cook it from beginning to end in a cast iron skillet. It’s so delicious.