Tag Archives: corn

TYCMiaR, part IV: personal spoonbread

My dear friend Sai has been telling me how much she loves my “things you can make in a ramekin” posts, and I must admit, it’s been a while. So, I got to thinking: what did I want to do for the next post? There are so many things! Sai and I have been going over the possibilities all morning. Finally, though, I hit on this: we’re having the last of my mother’s (amazing, stupendous, best-ever) fried chicken for lunch today. Why not keep it Southern and go with a little spoonbread? Little, being the operative word here.

So, I scoured the internet for ideas, tweaked a recipe, and came up with these beautiful, tiny, lovely corn cakes. They’re soft, sweet, and oh, so tasty. Studded with corn kernels and bursting with silky, sweet Southern flavor, this cake is a must-have for all those “supper for two” nights. It also works well as a cold breakfast cake the next morning, with a little cream and brown sugar on top!

Pheasant’s corn spoonbread

Makes two ramekins’ worth

1/4 c plus 1 tsp yellow cornmeal

1/3 c creamed corn

2 tbsp sour cream or mayo

1 tsp sugar or honey

1 1/4 tbsp water

1/8 tsp baking powder

1/8 tsp baking soda

scant 1/8 tsp cayenne

scant 1/16 tsp salt

Preheat your oven to 350°F (176°C.)

Spray two 6 to 8 oz ramekins with Pam. In a small bowl, mix together the dry goods, stirring thoroughly. Add in the corn, sour cream or mayo, and honey if you’re using it. Mix it all together, divide between the ramekins, and place in the oven for 20 minutes.

When the timer goes off, check the cakes. Insert a toothpick. If it comes out clean, they’re done. If not, give them another four or five minutes.

As soon as the ramekins have cooled, you can dig in! Drizzle them with honey or chipotle compound butter. They’re even tasty just as they are, of course! 

On a related note, what are your favorite types of Southern food? I love cornbread, mashed potatoes, and fried chicken! Fried chicken is definitely my favorite…on a related note, am I the only girl north of Dixie who enjoys her fried chicken doused in hot sauce?

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Filed under Baking, Ethnic

Midnight Cowboy Muffins

Mmm...can you see those huge, beautiful bits of pepper?

Pheasants, you’re in for a treat tonight!

You see, I’ve got a mad craving. This morning’s spicy shirred eggs didn’t take the edge off it, either…I’m still mad about all things spicy. And so, in honor of that, I’ve decided to make some Midnight Cowboy spicy chipotle muffins.

I also made some sweet honey ones, but mostly, these are just what they sound like: sweet corn muffins with a spicy, smoky kick from the chipotle. I added a roasted red pepper for sweetness, and mixed in some cheddar for ooey, gooey pleasure, and they made these muffins beautiful, savory, and absolutely out of this world.

I served them all (sweet and spicy alike) with my quick chipotle compound butter. Pair them with barbecued meats, beans, or rotisserie chicken. Or,  you can do what I did, and just eat them warm from the oven, with a smile on your face. This, pheasants, is truly what dreams are made of.

Midnight Cowboy Muffins

1/2 c whole wheat flour

1/2 c sweet cornmeal

1 tsp baking soda

1 tsp baking powder

1/8 tsp salt

1 egg

3 tbsp reduced fat sour cream

3 tbsp vegetable oil

1 chipotle pepper, minced or pureed

1/2 tsp adobo sauce

1/3 large roasted bell pepper, seeded and minced

3 tbsp finely diced cheddar

So, I split my muffin recipe to make two sweet and four spicy. You don’t have to, but if you want an entire batch of sweet muffins, just mix in 3 tbsp or more of honey after the second paragraph.

Butter and line with cornmeal six average-sized muffin tins. Preheat your oven to 375°F (191°C.)

Mix all your dry ingredients together. In a separate bowl, mix together the egg, sour cream and vegetable oil. Mix wet into dry and stir to combine.

Add in the chiles, pepper and cheddar, stir to mix well, and place into 6 muffin tins. If you like, drizzle them with honey and pop them in the oven for 15-20 minutes, or until done. Let cool, and enjoy with my Chipotle Compound Butter!

See how warm they were? Mmm. These didn't last long at all!

Chipotle Compound Butter

1 1/2 tsp adobo sauce

1/2 tsp honey

1/2 stick softened butter

Mix them together. Roll up into a piece of saran wrap and refrigerate until firm, or just use as is!

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Filed under Baking