Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom

Corn Bread with Sweet Corn Kernels February 22, 2014

Filed under: Cooking — skpierce12 @ 10:55 AM
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During my initial perusal of Ellie’s Krieger’s Comfort Food Fix cookbook, I was excited to find a recipe for corn bread among its pages. Corn bread is one of my favorite side dishes, especially when it’s slightly sweet and still warm from the oven. For several years now, Eating Well’s Wholesome Cornbread has been my go-to corn bread recipe. I was eager to try Ellie’s recipe, however, due to its inclusion of whole corn kernels in the ingredients.

 

I made a double batch of the recipe two weekends ago when my in-laws were in town. For dinner that Saturday night, I served ham, baked sweet potatoes with warm black bean salad (sounds odd, I know, but they are rather amazing), Brussels sprouts, and Ellie’s Corn Bread with Sweet Corn Kernels. To make the corn bread, I used whole-wheat pastry flour and baby yellow & white corn kernels, both of which I already had on hand. Then I simply divided the doubled batch between two loaf pans and baked as directed.

 

We all loved the corn bread, and between five adults and two toddlers, most of one entire loaf was gone by the end of the dinner. The corn bread was slightly sweet thanks to the honey and wonderfully moist thanks to the buttermilk and bit of canola oil. The corn kernels were a nice touch both in looks and taste. This cornbread easily earned 4.5 stars! I now have a second solid corn bread recipe in my repertoire.

 

Comfort Food Fix recipes made: 13
Comfort Food Fix recipes still to make: 140

 

Corn Bread with Sweet Corn Kernels

Nonstick cooking spray
½ cup all-purpose flour
½ cup whole-wheat pastry flour or whole-wheat flour
1 cup yellow cornmeal
1½ tsp baking powder
¾ tsp salt
1 large egg
1 large egg white
1¼ cups low-fat buttermilk
3 TB honey
3 TB canola oil
1 cup fresh or frozen (thawed) corn kernels

1. Move the oven rack to the center of the oven and preheat to 350°F. Lightly spray a 9×5-inch loaf pan with cooking spray.

2. In a large bowl, whisk together the flours, cornmeal, baking powder, and salt. In another large bowl, whisk together the egg, egg white, buttermilk, honey, and oil. Add the wet ingredients to the dry ingredients, mixing just enough to combine them. Stir in the corn.

3. Pour the batter into the prepared pan. Bake until the top is golden brown and a wooden skewer inserted into the center comes out with crumbs, about 45 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.

Yield: 8 servings (serving size: one 1-inch-thick slice). Per serving, 6 PointsPlus. [If loaf is divided into 10 slices, each serving is 5 PointsPlus; if 12 slices, each serving is 4 PointsPlus.]

 

Corn and Bacon Chowder (New Recipe #65) August 8, 2013

Filed under: Cooking — skpierce12 @ 6:57 AM
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It’s August in Dallas-Fort Worth, which means the temperature is soaring above 100 degrees most days. With that level of heat, soup is usually furthest from my mind when I am thinking about what to cook for dinner. However, corn is a summertime vegetable, so this WeightWatchers recipe for corn chowder sounded surprisingly appetizing. An added plus: John loves corn chowder. This fact, though, also meant that I would have a tough critic on my hands. I just hoped this recipe would be up to snuff!

 

Instead of using a store-bought vegetable mix, I made up my own with some celery, onion, and red bell pepper that I already had on hand. My one mistake (which led to another mistake, unfortunately) was that I forgot to thaw the frozen corn ahead of time. While this did not make too much of a difference for the corn that was sautéed in the Dutch oven, it did have a major impact on the corn that was to be blended with the milk. I did not think twice about putting the frozen corn kernels into the blender and then adding the milk. As a result, the milk essentially froze and I quickly had a solid mass in my blender. I felt incredibly daft at that moment! I ended up having to dump out the contents of the blender and start again. This time, I first thawed the frozen corn in the microwave by itself, and then I added the milk to the room temperature kernels. Unsurprisingly, it all worked much better that way.

 

While not as rich as many a corn chowder, the recipe still turned out great. Both John and I gave it 3.5 stars and would like to have it again in the future. John, however, would like me to omit the celery next time, as he’s not a celery fan.

 

Corn and Bacon Chowder

2 bacon slices
½ cup refrigerated prechopped celery, onion, and bell pepper mix
2 (16-oz) packages frozen baby gold and white corn, thawed and divided
2 cups 1% milk, divided
3 oz reduced-fat shredded extra-sharp cheddar cheese (about ¾ cup)
½ tsp salt
¼ tsp freshly ground black pepper
Freshly ground black pepper (optional)

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mix and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.

2. Place 1 package corn and 1 cup milk in a blender and process until smooth. Add puréed mixture to vegetables in pan; stir in 1 cup milk, cheese, salt, and ¼ tsp black pepper. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.

Yield: 6 servings (serving size: 1 cup). Per serving, 6 PointsPlus.