Creamy Southern Succotash Recipe

Succotash is far more popular in the south even though the word comes from northern indigenous peoples. The word comes from the narragansett word msickquatash, which means "A dish of boiled or stewed corn. "A typical classic succotash contains corn and lima beans. Just before the dish is ready, butter is added along with some milk or cream. This lima bean and corn succotash is a creamy mixture of fresh and frozen vegetables with heavy cream and complementary seasonings. In this version, butter is used to saut the onions and peppers, but salt pork, pork belly, or bacon are frequently used in the dish. Feel free to cook some bacon or diced salt pork and cook the onions in that fat instead of butter. Add the crispy bacon or salt pork pieces to the succotash as a garnish. Some other vegetables common in succotash include sliced fresh okra, pimentos, cut green beans, or other kinds of cooked beans. The dish is an excellent side dish that is special enough for a holiday feast, yet easy enough to fix and serve any day of the week. This recipe makes a generous batch, enough for 6 people, and it is easily scaled up for a party or potluck.