So here we are, the end of season 2…The recipes have been great! No better way to end it than with the perfect side dishes for Summer. We have 3 recipes, so let’s get right to it.
What are we making? Creamed Corn, Creamed Corn Cornbread, and Popcorn.
Things to look for when buying corn:
Cut End: Bright/Moist
Got it? Let’s begin with the Creamed Corn, one of my personal favorites!
When it looks like a honeycomb, you’re done. But don’t just toss this, make a corn cob pipe 😉 In all seriousness though, you could store them in the freezer and smoke them on your charcoal grill instead of wood-chips. Alton is very crafty indeed!
I had this on the side of these yummy ribs.
1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper
In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.
Now that we have the Creamed Corn, we can make the Creamed Corn Cornbread!
Get out your cast iron skillet. I used my 10″ one for this recipe. If you don’t have one, I highly recommend getting one. They’re a kitchen necessity for me and are generally inexpensive. Throw this bad boy in the oven while it preheats to 425 degrees.
Grab your 5lb bag of Baking Soda…or a more reasonably sized package. I live by the motto “Go big or go home!”For this recipe, try to find the Stone Ground Cornmeal, it really does make a difference.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.
Put back in the oven and bake for 20 minutesThe corn bread easily comes out when you invert it. Flip it back over on a plate. It’s okay if there’s a rogue corn kernel popping out, he just wants to say hi 🙂 Cut and serve!
Creamed Corn Cornbread
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup creamed corn
2 tablespoons canola oil
Preheat oven to 425 degrees F.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.Recipe Courtesy of FoodNetwork.com
And finally, how could we have a corn episode without a Popcorn recipe! Here are the things you will need…salt, popping corn, olive oil, a small paper bag and and red Swingline stapler (not required but recommended 😉 )Put 1/4 cup of the popping corn into the bag with a tablespoon of olive oil and a pinch of salt
Secure the bag with 2 staples
Pop in the microwave for 2-3 minutes
1/4 cup of popping corn
1 Tablespoon Olive Oil
Pinch of Salt
Put the popping corn, oil, and salt into the bag. Seal it up with 2 staples. Microwave on high for 2-3 minutes or until there’s 5 seconds between the pops.
Last episode of Season 2…brings a little tear to your eye doesn’t it?
Thank you Alton for another great season. Onward and upward! See you in Season 3!