Quick Breads, this week - especially ‘Corny’ ones!
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-JT
That’s the corn casserole recipe we have every holiday. If I could, I’d take the bowl to a corner make it all mine.
Corn Fritters is also quick. Mix up some sweet cornbread and dump in some drained corn. Fry until golden. Lots cheaper and better than those ordered at drive thru chicken joints.
Once, I made hush puppies with some canned parm cheese. The teens sleeping over couldn’t get enough. Can’t give a a recipe as I usually just throw a mix together.
I really like Corn Bread but do not like anything added to it. Except butter once it is cooked. When it has cooled put leftovers in a Ziploc bag, it will last for a few days. It is required for any bean or other soup around my house!
The secret to revitalizing any bread or pastry that has gotten stale or dry:
Sprinkle with water and/or butter, ( not margarine ), prior to popping it back into the oven to get it hot again. I usually sprinkle with water AND rub it down with butter, either refrigerated, soft or melted butter. The Butter amount does not matter. Too much water and it will simply get soggy. You may have to practice with how much water to use but after you get that down pat then the bread/pastry should be good to go! ;-)
Any pastry or bread will come out of the oven as if freshly baked and smell like it, too! ;-)
The problem is that I do not know how much to charge you for this wisdom! LOL
1. Lightly grease microwave-safe dinner plate with butter or margarine.
2. Peel potato[s] and shred onto plate with box grater and shape into level patty.
3. Microwave 5 minutes uncovered on high. A minute or so more for a bigger pile.
4. Remove plate [it will be screaming hot!] and slide potatoes into hot, oiled fry pan with spatula.
5. Cook to desired level of crunch. Yum! Way quicker, as they're already half-cooked going into the fry pan.
This is a recipe we call corn pudding. We refrigerate left overs and it reheats very well. But I try not to overcook. It is a family/reunion favorite!
I’m thinking about giving ceramic coated cookware a try.
Anyone have any experience with it? Is the coating safe around birds? I’ve looked up info on that and it’s hit or miss. Most of the problems I’ve read about any brand is that it chips and loses it’s non stick coating quickly.
Seeing some of the comments for revitalizing breads reminds me of revitalizing that pack of brown sugar that has turned into a brick.
I put the bag of hard brown sugar into a plastic ziplock bag. Be sure the bag holding the sugar brick is open. Take a paper towel and fold it into quarters. Dampen the paper towel until it is moist, but not dripping water. Place the moist paper towel in the ziplock bag but outside the brown sugar bag. Zip and let set a couple of days. The brown sugar will soften. Then, periodically, dampen the paper towel and return it to the ziplock bag to keep the brown sugar from turning into a brick again. If it does dry out, repeat the process.
To keep your home made breads and cakes fresh overnight, put them in a plastic container, with a piece of store bought bread (like Wonder.) Whatever garbage they put in that bread won’t contaminate your baked goods, but it will regulate the humidity.
FWIW, cornbread made from undegerminated corn meal from the health food store is much better than from a mix. Though you have to make sure the corn meal is fresh, it goes rancid pretty quickly. Which is of course why they usually degerminate it.
Here’s a suggestion that we have enjoyed for many years now. When you’re going to grill some nice steaks, whether filets, ribeyes, or whatever, try marinating them overnight (or even two nights) in pineapple juice. Turn them regularly in the marinade, as usual, while they soak in the fridge. The pineapple juice is a natural tenderizer, and it lends the meat a wonderful, sweet flavor.
I promise MMMMMMMM! :-)
That does sound very corny. My husband would love it. Although I like my cornbread more like a cake, sweet and light. I’m outvoted here in the south, where they have strong opinions on cornbread. So when I make mine, I’ll have to do it in the stealth of night and especially, don’t share it with anyone ;)
2 cups all purpose flour ( unsifted )
1/2 cup sugar
3 tsps. baking powder
1/2 tsp salt
2 eggs, beaten
1/2 cup cooking oil
1/2 cup milk
Combine dry ingredients and make a well. Combine liquid ingredients and pour them into the well. Stir to moisten all.
Pour into microwave cupcaker pan lined with paper cupcake papers. Fill no more than 1/2 full. You will have enough for around 14 muffins. (Make your own using paper cups for hot drinks and cutting then to size-then arrange in microwave safe round pan).
6 muffins takes 3-5 minutes. If you don't have a continually rotating turntable, you will need to rotate 1/2 turn half way through.
Note 1/2 cup raisins or drained fruit such as Blueberries could be added, or some sort of savory such as bacon.
The tops will be pale compared to conventional oven, but you can add cinnamon/sugar on top, crunched French onion rings from can, paprika, nut crunch etc. so that you have some sort of color.
Did this as a dessert and we liked it. I used fresh corn kernels.
Mexican Corn Cake
Makes:8 servings
Prep: 25 mins
Bake: 45 mins 350°F
Cool: 1 hr
Ingredients
1 tablespoon butter, softened
3 cups fresh sweet corn kernels or frozen whole kernel corn, thawed
1 14 oz. can sweetened condensed milk
1/2 cup butter, softened
1/2 cup sugar
4eggs (room temperature)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon or vanilla ice cream
honey (optional)
ground cinnamon (optional)
Directions
Adjust oven rack to middle position. Preheat oven to 350 degrees F. Grease a 2-quart square baking dish with the 1 tablespoon butter; set aside.
In a blender combine corn and sweetened condensed milk. Cover and blend until kernels are partially chopped but small pieces remain; set aside.
In a bowl beat the 1/2 cup butter and the sugar with an electric mixer on medium speed for 2 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn mixture.
In a small bowl combine flour, baking powder, and salt. Add flour mixture to corn mixture, beating until just combined.
Pour batter into prepared baking dish. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Transfer to a wire rack and cool about 1 hour or to room temperature. Serve with ice cream. If desired, drizzle with honey and sprinkle with cinnamon. Makes 8 servings.
This is truly the best cornbread ever. Each time it is made those eating exclaim it’s the best. They may be generous with praise or (hopefully) tell the truth. The texture is almost cake like and it is very moist
http://allrecipes.com/recipe/golden-sweet-cornbread/
Looking to add extras to corny recipes....try Corn Dog Casserole
Not made it with Jiffy Mix but instead from a cornbread recipe. Hot dogs and onions added. (and jalapenos for DH)He ate with BBQ sauce; here, it was honey.
http://formulamom.com/corn-dog-casserole-recipe/
There are several variations on the web
Happy with cornbread, a bowl of beans or chili No need to add anything more.
I did this for a brunch. It was gone very quickly.
Cardamon Pistachio Quick Bread
1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon salt
1 1/2 teaspoons cardomom
1 1/2 teaspoons baking powder
1 1/4 cups buttermilk, shaken
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup honey
2 large eggs
1/4 pistachios, chopped, plus 1 small handful for topping
Demarara sugar (for topping) (optional)
1. Preheat oven to 350 degrees F. Spray 9 x 5 metal loaf pan with nonstick spray. In a large bowl, whisk together all-purpose flour, whole wheat flour, cornmeal, sugar, sugar, cardamon and baking powder.
2. In a large measuring cup, or medium bowl, add buttermilk, melted butter, honey and eggs; whisk until thoroughly combined.
3. Fold in chopped pistachios. Transfer batter into prepared pan. Top with a handful of chopped pistachios and about a tablespoon of demarara sugar.
4. Transfer to oven and bake until about 1 hour and 5 minutes, and until top is golden brown and a skewer comes out clean. If the bread begins to brown too quickly, you can tent it with a piece of foil. Check on the bread at the 45 minute mark just to see what the deal is. Cool in the rack for about 15 minutes and then transfer to a rack to cool. Wrap tightly in plastic wrap. Bread will be moist for 1-2 days.
Recipe adapted from Epicurious
This is actually more of cheating than of speed. Sticky Buns made with RHODES frozen dinner rolls, butterscotch pudding. There are several recipes and several ways in which to serve the bread. The use of NON INSTANT butterscotch pudding has been the challenge Why is just about everything instant these days?
http://www.cooks.com/rec/search/0,1-0,sticky_rolls_butterscotch_pudding,FF.html
Non instant butterscotch was once prolific...30+ years ago
Funnel Cakes for breakfast are good as well. Make those occasionally and sprinkle with powdered sugar. Cake? Bread?
Each year there is held the National Cornbread Festival (like Pillsbury bake off, etc) This site will give recipes
http://www.nationalcornbread.com/cornbread/cornbread-alley.html
Pineapple marinade for beef sounds tasty. Papaya is another fruit to tenderize meats http://www.bbqbackyard.com/profiles/blogs/papaya-the-natural-meat
BTW did not realize that Mango is in the same family as poison ivy Eating Mango make your lips red and puffy? Visions of Goldie Hawn come to mind after her injections in “First Wives Club”
Same ingredients, but another 1/2 box of the Jiffy mix, and also add 3/4 cup of thinly sliced green onions/scallions. Makes for a better taste and more moist.
For a spicier taste, instead of a can of kernel corn drained...use a can of Southwestern style corn 'mostly' drained (OR even add your corn salsa as an ingredient vs garnish). A dusting of paprika for color and then sprinkle chopped chives on top prior to serving. A different taste/aroma.
I enjoy flavors, and sometimes add a cup of cheese to the ingredients list as cheddar/swiss/Mex Mix...