After a kitchen mishap (mostly my own fault but a little on a poorly-designed cornmeal container too), I have a Ziploc bag of cornmeal to kill. Google furnished an array of pancake recipes, varying in cornmeal-flour ratio and other ingredients. Tough to choose on a sleepy and hungry weekend morning! I went with this.
Recipe
1/3 c flour
3/4 tsp baking soda
1 1/8 c cornmeal
1 egg
1 1/8 c buttermilk
1 tsp vanilla
sugar, cinnamon (optional)
Whisk together your dry ingredients, then your wet ingredients, then together. Cook scoops of up to about 1/4 c in a hot pan.
Notes
What's with the 1/8 c increments? Sadly, it seemed to be a feature of all of the recipes I found. This one included some extra flavors like vanilla and cinnamon. The key takeaway seems to be that the breakdown of ingredients is not set in stone, and you can vary as you like. As for the cornmeal pancake concept overall? The big difference is definitely texture, with more crunch than the other options. Mine were a bit bland on their own, really needed some syrup. Good one to keep in mind though!
Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts
Sunday, May 8, 2016
Sunday, September 20, 2015
Fresh Corn Cornbread
You can always count on America's Test Kitchen for a delicious recipe. Sure, there might be much simpler versions out there on the internet, but you get to feel like a real chef. Here's the latest:
Recipe
1 1/3 c cornmeal
1 c all-purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
3 ears-worth of corn kernels
6 tbsp butter
1 c buttermilk
2 eggs plus another egg yolk
Preheat oven to 400. Combine dry ingredients in a large bowl. Process the corn kernels until smooth, then cook in a saucepan over medium heat. Stir constantly until thick and rich yellow. Remove from heat and add in 5 tbsp butter, then the buttermilk, then the eggs. Mix into the dry ingredients.
Meanwhile, melt the last tbsp butter in a cast-iron skillet or baking dish. Spread batter into the dish, then pop it in the oven. Bake about 25 minutes, until the top is golden brown and a toothpick/fork/knife/whatever comes out of the middle clean. Let cool and sit for a while if you can.
Notes
As much as I'd like to follow these intricate recipes as closely as possible, I did take a couple liberties. Regular milk, only two eggs, but also what I think was a nice idea - using maple syrup instead of sugar. My baking dish was also a little smaller than what they recommend (10" skillet), and it rose a bit to give me a surprise the first time I checked on it. Since it was thicker, I had to bake it longer to let it set; it got a nice crust, maybe a touch dry and crumbly, but very nice! Not too sweet, so if that's what you prefer, up the sugar (or syrup). Finding a few different uses for the rest of the loaf (e.g., the base of an open-faced bacon & egg sandwich).
Recipe
1 1/3 c cornmeal
1 c all-purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
3 ears-worth of corn kernels
6 tbsp butter
1 c buttermilk
2 eggs plus another egg yolk
Preheat oven to 400. Combine dry ingredients in a large bowl. Process the corn kernels until smooth, then cook in a saucepan over medium heat. Stir constantly until thick and rich yellow. Remove from heat and add in 5 tbsp butter, then the buttermilk, then the eggs. Mix into the dry ingredients.
Meanwhile, melt the last tbsp butter in a cast-iron skillet or baking dish. Spread batter into the dish, then pop it in the oven. Bake about 25 minutes, until the top is golden brown and a toothpick/fork/knife/whatever comes out of the middle clean. Let cool and sit for a while if you can.
Notes
As much as I'd like to follow these intricate recipes as closely as possible, I did take a couple liberties. Regular milk, only two eggs, but also what I think was a nice idea - using maple syrup instead of sugar. My baking dish was also a little smaller than what they recommend (10" skillet), and it rose a bit to give me a surprise the first time I checked on it. Since it was thicker, I had to bake it longer to let it set; it got a nice crust, maybe a touch dry and crumbly, but very nice! Not too sweet, so if that's what you prefer, up the sugar (or syrup). Finding a few different uses for the rest of the loaf (e.g., the base of an open-faced bacon & egg sandwich).
Thursday, September 17, 2015
Chicken Hash
Upstate cooking lab is in full swing. Today's afternoon session was a nice Martha Stewart brunch option:
Recipe
1/2 a chicken breast, cut into 3/4" cubes
12 oz small red potatoes, boiled and quartered
2 ears-worth corn kernels
1 scallion, thinly sliced
1 jalapeno, minced
4 oz cherry tomatoes, halved
1/2 c chicken (or veggie) stock
salt, pepper, evoo
Step zero is to get your potatoes boiling... Heat a skillet up high. The first thing in is your chicken; brown for a few minutes, then set aside. Add a few tsps oil, then the potatoes go in until golden-brown, a few minutes, then set aside. Add another tsp oil, then the corn, scallion, and jalapeno, just a couple minutes until the corn is dark brown in spots. Next, add the tomatoes and cook a minute or so. Then add the stock and chicken, and sprinkle with salt and pepper. Add the potatoes, and you're ready to go.
Notes
Martha's hash is a little upscale - you don't just plop things into a skillet one-by-one (or all at once) - you'll have some extra bowls to clean. That said, this was a really nice one. Everything browns up nicely to appropriate degrees... I didn't follow the measurements too closely, eyeballing the amounts for pretty much everything. Didn't effect the final product. Fresh corn is a great element (I'm less of a tomato fan, but realize that's just me). When I added the stock, whoosh it boiled almost immediately, but kept things from drying out too much. All in all, Martha knows what she's doing.
Recipe
1/2 a chicken breast, cut into 3/4" cubes
12 oz small red potatoes, boiled and quartered
2 ears-worth corn kernels
1 scallion, thinly sliced
1 jalapeno, minced
4 oz cherry tomatoes, halved
1/2 c chicken (or veggie) stock
salt, pepper, evoo
Step zero is to get your potatoes boiling... Heat a skillet up high. The first thing in is your chicken; brown for a few minutes, then set aside. Add a few tsps oil, then the potatoes go in until golden-brown, a few minutes, then set aside. Add another tsp oil, then the corn, scallion, and jalapeno, just a couple minutes until the corn is dark brown in spots. Next, add the tomatoes and cook a minute or so. Then add the stock and chicken, and sprinkle with salt and pepper. Add the potatoes, and you're ready to go.
Notes
Martha's hash is a little upscale - you don't just plop things into a skillet one-by-one (or all at once) - you'll have some extra bowls to clean. That said, this was a really nice one. Everything browns up nicely to appropriate degrees... I didn't follow the measurements too closely, eyeballing the amounts for pretty much everything. Didn't effect the final product. Fresh corn is a great element (I'm less of a tomato fan, but realize that's just me). When I added the stock, whoosh it boiled almost immediately, but kept things from drying out too much. All in all, Martha knows what she's doing.
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