Tag: corn kernels

Sweet Honey Cornbread

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon[2] and the tossed salad with the Creamy Cilantro Dressing[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

 



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Sweet Honey Cornbread




Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.



Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.



 

References

  1. ^ The Gourmand Mom (thegourmandmom.com)
  2. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Kettle Corn

Kettle Corn

by Pam on May 26, 2014

I have been making homemade popcorn for my kids lately and decided to give kettle corn a try. Although my kids would have probably prefered this popcorn heavily coated in sugar, I did this kettle corn with a light coating of sugar to keep it a little bit healthier. Thankfully, my kids thought it was awesome. My son said, “I don’t like it, I LOVE it.” While my daughter said, “This is the best popcorn I’ve ever had!”  This kettle corn took minutes to make and made my kids very happy. If you want a heavier coating of sugar on your popcorn then double the sugar in this recipe. I will never buy bagged kettle corn again!

Line a baking sheet with a silpat mat.

Heat the coconut oil in a large saucepan over medium high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you’ll burn the popcorn. Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool – it will be a bit sticky. Let the p0pcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.



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Kettle Corn




Yield: 5 cups of popcorn

Total Time: 5 min.



Ingredients:

1 tbsp coconut oil
1/4 cup corn kernels
2 tbsp white sugar (double the sugar for an extra sweet batch)
Pinch of sea salt

Directions:

Line a baking sheet with a silpat mat.

Heat the coconut oil in a large saucepan over medium high heat. Once the oil is HOT add the corn kernels, sugar, and a pinch of salt. Stir to coat the corn kernels evenly. Place the lid on the saucepan and shake the pan every 10-15 seconds until the corn starts to pop. Once the kernels start popping, shake the pan continuously and vigorously. Listen closely to the popcorn, when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from the heat. DO NOT wait for every kernel to pop or you’ll burn the popcorn. Take the saucepan off the heat and pour directly onto the baking sheet. Spread it out so it will cool – it will be a bit sticky. Let the p0pcorn cool for a minute or two then pour into a serving bowl. Eat & enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Creamy Corn Soup with Queso Fresco and Cilantro

I love this soup, and this is the perfect time of year to make it with summer corn at it’s sweetest! The temperatures we were having last week were in the high nineties and soup was the last thing on my mind. But finally we are back in the eighties, and a bowl of soup is always comforting to me.

Inspired from a Colombian soup called Crema De Mazorca from the Andean region of Colombia, this soup is sweet and creamy, made with fresh summer corn. I didn’t use any cream, instead it’s simmered in low fat milk and thickened with a potato, once pureed it’s thick and velvety. Then I finished it with some crumbled queso fresco and fresh cilantro with gives it that sweet-savory finish that we love in my home!

If you can’t find queso fresco in your area, try another salty cheese like cotija, ricotta salata or a mild feta.

Sure, you could probably make this from frozen corn, but I don’t think it would taste nearly as good so for best results, make this with fresh corn while it’s in season. This is a great meatless soup, perfect for vegetarians and it also happens to be gluten free!

Creamy Corn Soup with Queso Fresco and Cilantro
gordon-ramsay-recipe.com
Servings: 6 • Size: about 1 1/4 cups  • Old Points: 5 pts • Weight Watcher Points+: 7 pt
Calories: 257 • Fat: 8 g • Carb: 36 g • Fiber: 3 g • Protein: 14 g • Sugar: 14 g
Sodium: 474 mg  • Cholest: 22 mg

Ingredients:

  • 1/2 teaspoon olive oil
  • 1/3 cup chopped scallions
  • 1 garlic clove, chopped
  • 3 1/2 cups fresh corn kernels, cut from the cob (from 5-6 medium)
  • 1 (6 oz) russet potato, peeled and diced
  • 5 cups 1% milk
  • 1 chicken bouillon cube
  • 2 tablespoons chopped fresh cilantro, divided
  • 1/4 cup reduced fat sour cream
  • salt and fresh pepper, to taste
  • 3 oz (6 tbsp) crumbled queso fresco (or cotija cheese)

Directions:

Heat a medium heavy pot or Dutch oven on medium heat. Add oil and sauté scallions and garlic for 1 minute. Add the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.

Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add sour cream to the soup and purée in the blender in two batches, careful not to burn yourself; return to the pot.

Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.

Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese. Top with fresh cilantro.

Makes 7 1/2 cups.

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