I saw a recipe for a waffle batter that included creamed corn, only one of my favorite foods. So my gears began turning knowing I had half a bag of corn in the freezer that could certainly be put to good use and then the next morning I saw a recipe for what was touted to be “The most delicious Corn Cake” on Food 52. I quickly read through the recipe & knew it was a perfect Recipe 4 Survival & what I’d do to change it up a bit & make it my own.
It’s this easy, all ingredients are basic staples, two bowls & one pan:
Preheat the oven to 350 degrees
You’re begin by curdling 2 Cs of milk which is as simple as adding 4t (teaspoons) of (white) vinegar to the milk and let that sit for 5-10 mins. I used rice vinegar. The cake came out perfect.
Then get the dry ingredients together: 1 C flour (use unbleached all purpose), 3/4 C (organic) yellow cornmeal & 3/4C sugar. I’m using Florida Crystals. It’s organic and fine crystals. I’d advise that 1/2C sugar would certainly do. 1/2 ts of baking soda & salt.
Whisk 2 eggs into the soured milk. Stir the wet into the dry ingredients and set the batter aside.
Melt 2 Ts of butter in a(cast-iron) heavy oven proof skillet then pour the batter in. This is the extra special ingredient: The recipe calls to pour 1 C of heavy cream into the center of the batter but I used 1/2 C of all organic, whole milk yogurt thinned out w/a half cup of milk and slid the skillet into the oven. It cooked for exactly 45 minutes. At 30 minutes the center was a bit unsettled. At 40 minutes I turned the heat off but kept the ‘cake’/pan in the oven 5 more minutes – cooking the full 45 minutes.
I served this with a simple massaged salad of romaine, avocado, red onion, olive oil & a sprinkle of Fall Equinox Salt of D Earth and a glass of a cold sparkling rose’.
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