Tag-Archive for ◊ cornbread ◊

08 Jun 2012 Blueberry Cornmeal Pancakes with Spiced Maple Syrup

Love blueberries! Love cornmeal! So when I saw this recipe (having bought blueberries just yesterday and forgetting why), I jumped up from my chair (well…, not exactly “jumped”) to make an impromptu special breakfast since it was my son’s one day off this week. And he was HOME. And he was UP!  What an opportunity!!  I saw this recipe on Pinterest,  pinned from Tracy’s Culinary Adventures and she got it from Fine Cooking.  Fine Cooking has published the recipe in their “Big Buy Cookbook“.  Long pedigree, I know, and it’s a keeper.

This recipe makes a lot of batter.  I am not even half way through it and I’m full, my son is full, my grandson is full, my daughter is full, and my daughter’s guest and her two kids are full!  Make ’em and freeze ’em, I say! Or mix up the dry ingredients, divide into three parts, and make one part now with 1 egg and 1/3 of the rest of the liquid ingredients.  Save the rest of the dry ingredients in an airtight container until needed. If you don’t have buttermilk substitute milk stirred with a bit of lemon juice or vinegar and let sit for 5 minutes, or use buttermilk powder (add the powder into the flour then add an amount of milk or water equal to that of the buttermilk in with the liquid ingredients.  If you do use buttermilk, and you have some leftover, remember that you can freeze buttermilk so you have some on hand next time.

Tracy didn’t make the Spiced Maple Butter,  I don’t know why, but I quite enjoyed it!  If you make it, taste it.  As written, the butter is very, very lightly spiced. Not a tinge of heat.  Next time I would up the spices a bit, maybe using 1/2  teaspoon chili powder ( or 1/4 tsp cayenne).  I can’t believe I am saying this!  My taste buds must be changing.  I really am (or used to be, I guess) a pepper wimp.

Blueberry Cornmeal Pancakes

  • 1 3/4 cups (7 3/4 oz) all-purpose flour (I used 3/4 cup of white whole wheat flour and 1 cup of all-purpose)
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar (I was tempted to add more, I like sweet, but I am glad I didn’t)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups buttermilk (I used about 1/4 cup more, I like a thinner batter)
  • 1/4 cup vegetable oil (all out!  How can I be out of oil?  Substituted melted butter)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract (was tempted to add some grated lemon zest, too)
  • 1 pint blueberries, rinsed
  1. Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil, eggs and vanilla until well combined. Pour the liquid ingredients over the dry ingredients, and gently whisk just until combined.  The batter should be a bit lumpy.
  2. Heat the frying pan, reduce the heat to medium, and then add 1 teaspoon of oil or butter.  Once the oil/butter is hot, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides.
  3. Use a 1/3-1/2  cup measure to portion the batter into the hot pan.
  4. Sprinkle some blueberries over the surface of the pancake (do this evenly so every bite has at least one blueberry!).
  5. Cook on the first side until the edges are set and the bottom browned, about 3 minutes. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through, about 2 more minutes.  If not serving immediately, transfer the cooked pancakes to a wire rack in a preheated 200 degree oven.
  6. Repeat with remaining batter, adding more oil to the pan if necessary.
  7. Makes about 15 pancakes 1/3 cup pancakes.

Serve with butter, maple syrup and/or more blueberries or this fabulous topping…

Lightly Spiced  Maple Syrup

  • 4 oz. (1/2 cup/1 stick) butter, softened
  • 1/2 cup pure maple syrup
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cinnamon
  1. Stir the chili powder and cinnamon into the butter.  Add the maple syrup and heat in microwave until you have a beautiful, pourable syrup.  Pour a little over your pancake. YUM.
Thanks for stopping by my kitchen this morning 🙂  I hope I got this recipe to you in time for weekend pancakes!  Enjoy!

 

 

 

 

19 Jul 2011 Corn Dogs

I am sooooo bad.  I KNOW I shouldn’t cook like this.  I know it. I know it. I know it.  But I did.  And my little experiment turned out wonderfully well.  Who knew homemade corn dogs were so easy to make?   I guess there is no need to go to the fair now, or to make that once every other year stop at the Hot Dog On A Stick outlet in the mall.

I made mini corn dogs, so that counts for something, right?  I cut each bun length hot dog into 3 pieces, speared each piece with a good quality toothpick, rolled it around in the cornbread batter, and then placed it in the <gasp> hot fat to <gasp, gasp> deep fry.

Bad girl, BAD girl.

Delicious outcome though.

We–my son, my daughter, my grandson, and my houseguest–ate them standing at the stove, putting the mustard and ketchup on the paper towel I was draining the corn dogs on.Dip, bite, mmmm, dip, bite, mmmmm, dip, bite, mmmmmm…

Tes At Home led me astray. Her Tastespotting picture showed up in my RSS feed right at lunch time. I followed her directions exactly.  The only thing I have added in is a suggested temperature for the hot oil (I know, I know, it’s a sin that I know such things), and I did increase the salt a bit <gasp>, and I rewrote the directions just a bit, just to make them sound more like me…, BUT! The recipe is ALL Tes At Home 🙂

Mini Corn Dog

  • 6-8 hot dogs, your choice…all beef, turkey, Kosher, vegan, super premium, ultra bargain discount, regular length or bun length, it doesn’t matter…, whatever you prefer or have on hand
  • 1 cup corn meal
  • 1 cup flour
  • additional flour for coating the hot dogs (2-3 tablespoons)
  • 4 tsp baking powder
  • 2 1/2 tbsp sugar
  • 1 tsp salt
  • 1 egg
  • 1 cup milk
  • Oil for deep frying
  1. Cook the hot dogs in boiling water for few minutes.  (I know they are already precooked, but do it anyway so they can get all that plumping business out of the way.) Remove cooked hot dogs from the water, drain,  and set aside.
  2. Combine corn meal, flour, salt and baking powder in a mixing bowl.
  3. In another bowl, whisk egg and sugar until sugar is dissolved,  then stir in milk.
  4. Add the milk mixture to the flour mixture and stir well.  Let the batter rest in the refrigerator for 10-15 minutes.
  5. Heat oil in the deep fryer over the medium heat.
  6. If desired, cut hot dogs into halves or thirds. Spear each piece with a good quality toothpick.
  7. Roll  hot dog pieces in flour and then dip into the corn bread batter, coating well.  (The cornbread batter coats surprisingly well.  No worries here!)
  8. When the oil reaches 365 degrees, place the cornbread covered, toothpick skewered, hot dog into the hot oil. (I have a small pan for deep frying, so I could only cook two mini dogs at a time.)
  9. Deep fry until golden brown. Serve hot, with ketchup and mustard for dipping, of course.

Note: I had enough batter for six bun sized hot dogs cut into thirds, 18 mini hot dogs–and I put the batter on pretty thickly (the corn bread batter is my favorite part).

Aren’t you glad you stopped by my kitchen today?  Just what you needed to know…, how to coat a hot dog in a corn bread batter and deep fry it!  Deeeeeelicious!!!  Serve with a green salad and a glass of orange juice.  My daughter sees no reason why these can’t be frozen and then reheated in the oven as needed.  I don’t either.  Costco sells them twenty four to a box just that way!

Now for all my Facebook, “Polly, Julie and Julia” friends.  YES,  to make matters WORSE I then cut some Reese’s Peanut Butter cups in half , wrapped each half in that roll out crescent roll stuff, baked at 375 for 10 minutes, sprinkled with powdered sugar, and ate.  Ummm, no.  That refrigerated crescent roll stuff is bad news.  The rolls tasted and smelled like chemicals. That being said, of the eight I made guess how many are left?  ZERO.

Now, aren’t you glad to know you can make killer corn dogs at home any time you want?!  I’ll try to post something a little more sane tomorrow….

05 Nov 2010 Corn Pudding

My daughters made me do it. My daughters made me do it!!  Why else would I mix a box of Jiffy cornbread mix with a few cans of corn, a hefty handful of cheese, some butter, some sour cream and then pour it into my prettiest casserole dish and call it Thanksgiving?  Do you think I want to expand out of my jeans?  Nooo, of course I don’t.  I did it for my girlies. They seriously loved this corn pudding.  Just like they love those corn cake things at Chevy’s.  They think I am pretty darn smart.  Yay for the Internet! I found this recipe at The Runaway Spoon, but I must also thank my friend Terry, who brought a dish very similar to this to a Dining For Women meeting last winter… I have been thinking about it ever since!

Corn pudding is on our Thanksgiving menu now (along with a mandatory before dinner walk around the lake).  We usually try out one new dish each year (at least). The bright yellow will be a colorful addition to our plates, we have almost all the colors of the rainbow on the plate now (well, except for the colors at the blue-purple end of the rainbow).  And here’s another plus for this recipe, the leftovers will reheat very well in the microwave, 19 year old boys could probably do it all by themselves.  I don’t know about you, but after I get Thanksgiving dinner on the table I don’t want to cook again for at least another week!

Corn Pudding

2 eggs
1 (16-ounce) can creamed corn
1 (16-ounce can) whole kernel corn, drained
½ cup (1stick) butter, melted
1 cup (8-ounces) sour cream
1 (8½ ounce) package Jiffy corn muffin mix
1 ½ cups grated cheddar cheese (other kinds of cheese can be used, pepper jack anyone?!)
¼ cup finely chopped fresh chives (or finely chopped green onion if you forget to buy the chives, or chilies, or green pepper…)
½ teaspoon salt
Freshly ground pepper, to taste

Preheat the oven to 350º.  Grease a 9 by 13 inch baking dish.

In a large mixing bowl, beat the eggs, then add both corns, butter and sour cream and mix thoroughly.  Fold in the corn muffin mix, cheese and chopped chives.  Add salt and a few grinds of black pepper and mix completely.

Scrape the mixture into the prepared pan and smooth the top.  Bake for 30 – 35 minutes until puffed and golden and firm in the center.

Serve immediately.

Makes a lot of servings, at least 10-12.

Thanks for stopping by my kitchen today!