I’ve been craving corn muffins ever since I saw a TV chef make some. Today, I made a batch and then proceeded to gobble half of them up, still steaming from the oven. I put in some corn that came from Michelle’s grandfather and which she had cut off the cob and put in the freezer.
This is a southern recipe, so there isn’t a lot of sugar in it but, the addition of fresh corn (you can use canned or frozen, too), means they’re plenty sweet anyway.
1 cup cornmeal
1 cup all purpose flour
1/2 cup corn flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1 cup milk (buttermilk may also be used here)
1 cup corn kernels (fresh or frozen is best – if using canned, drain first)
1 stick melted butter
Preheat oven to 450 degrees F.
Whisk together dry ingredients, making sure there are no white streaks. Scramble the eggs into the milk (or buttermilk). Use melted butter to grease either a 12 cup muffin tin or, if using cast iron corn stick pan, grease that plus a 6 cup muffin tin. Add remaining melted butter to milk and eggs. Stir in fresh corn and then add to the dry ingredients. Pour the batter into the prepared pans and bake for 15 to 20 minutes.
Makes about 12 muffins.
I remember as a kid having a casserole with nearly every supper. While they’ve fallen out of fashion, I still have fond memories of all the things my mom could do with a can of cream of mushroom soup. Here is a recipe for a side dish that is sized for a small family – double everything if you’re feeding a crowd!
1 box frozen chopped broccoli or 1 head of fresh, cut into florets
1 small onion, chopped
1 can cream of mushroom soup (for more broccoli umph, use cream of broccoli soup)
1 egg, beaten
1 cup grated sharp cheddar cheese
4 tablespoons butter, cut into thin slices
Crushed Ritz crackers, for topping
Steam fresh broccoli for 5 minutes (frozen doesn’t need this step). Thaw ad drain well if frozen. Sauté onion in a little olive oil until translucent, about 5 minutes. Combine soup, egg and cheese in a large bowl and mix well. Add in broccoli and onion and stir well. Pour into a quart casserole dish. Sprinkle crushed cracker crumbs on top and dot top with butter. Bake at 350 degrees F for about an hour, until golden and bubbly.
For breakfast this morning I made some sweet potato pancakes. They were sweet enough to need only a splash of maple syrup and they went really well with some salty, smokey bacon.
To get the sweet potato mash, Michelle fills a crock pot with rinsed sweet potatoes and puts them on low overnight (6 to 8 hours). Don’t pierce them or anything or you’ll get a mess in the bottom of your crock pot! The next day, use a spoon to take the peel off. After mashing them, she stores them in 2 cup servings in zip top bags in the freezer. Perfect for making a side dish for dinner or adding into crescent roll or biscuit dough or, like here, in pancakes.
I didn’t have any buttermilk, so I used a combination of Greek yogurt and milk. You could also use sour cream in place of the Greek yogurt. If you have buttermilk, use 1 1/2 cup in place of the milk and Greek yogurt/sour cream.
Sweet Potato Pancakes
1 1/4 cups mashed sweet potato
1/2 cup plain Greek yogurt
3/4 cup milk
1 large egg
4 tablespoon unsalted butter, divided
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Place sweet potatoes, Greek yogurt, milk and egg in a medium bowl. Melt 2 tablespoons butter and add to the mixture. Whisk to combine.
Stir together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and stir until mixed. Do not overmix and, for best results, let the batter stand while you heat griddle and preheat oven to 200 degrees F.
Melt 1/2 tablespoon butter in a griddle over medium heat. Add batter by 1/4-cup measures. Cook until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned on second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate and set in the warm oven and repeat until all pancakes are cooked, adding more butter to the griddle as necessary. Serve immediately with a little maple syrup.