Corn Griddle Cakes

These are delicious made and served hot with butter and lots of maple syrup!

Corn Griddle Cakes

1 can corn, drained
1 1/2 cups white all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
2 tablespoons butter, melted

In a large bowl combine the drained corn, white all-purpose flour, baking powder, salt, large egg, whole milk and melted butter.

Warm a large skillet over medium high heat. Spray with non-stick cooking spray.

Dollop large tablespoon amounts of batter onto preheated and prepared skillet leaving about 3 inches between each.

Once the cakes start to bubble, carefully flip them over with a spatula and cook another minute or two depending on desired doneness.

Work in batches.

Serve warm.

CHEW THIS! BBQ Pineapple Chicken, Corn Pudding and Rice

CHEW THIS!

BBQ Chicken, Corn Pudding and Rice

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, April 17th 2016 edition. By: Blaise Doubman 

A complete southern-style meal, with perfect pairings…
Blaise Doubman

I love a good southern-style meal, and this one may be one of my favorites. Usually when someone mentions a southern-style meal, my first thoughts drift to fried chicken, mashed potatoes with gravy, macaroni and cheese, dumplings, cheesy grits, buttermilk biscuits, green beans, fried corn and okra. Southern-style food is classified as a lot more than just fried chicken, loads of butter and carbohydrates believe it or not. The cuisine of the Southern United States consists of a lot of flavor, and food, combinations that I’m sure many of you aren’t aware of. Did you know that in the southern cuisine there are culture influences from Africa, England, and Scotland? Did you also know BBQ, rice and corn are all listed in the online food index as having “southern influences”?

I love hearing from my readers, and many of you have written asking for meal ideas, recipes for main dishes, and recipes for side dishes. I love to bake, but I also love to cook as well, so coming up with something like this isn’t anything out of my comfort zone. I did end up taking myself out of my comfort zone though, when I decided I wasn’t going to fry anything for this southern-style meal. I wanted to produce something southern, but not in the typical way a lot of people associate with the term “southern-style cuisine”. I wanted people to open their minds as to what could be classified as such, and with the combinations of BBQ, chicken, corn and rice – it was a perfect match!

BBQ Pineapple Chicken, Corn Pudding and Rice

If you don’t like pineapple, feel free to leave it out of the recipe, and just add the BBQ sauce to the chicken breasts – no need to do any recipe readjustments. The flavors in this meal compliment each other nicely and even better when served with a side of roasted broccoli. Roasted broccoli is a simple side dish. Take fresh or frozen broccoli florets and place on a sheet pan. Drizzle the broccoli with about 2 tablespoons of olive oil, and a couple of teaspoons each salt and black pepper. Toss all together with clean hands, and place in preheated 425-degree oven for 30 minutes. This same recipe will work with all kinds of vegetables. Potatoes, carrots, cauliflower, squash… Flavorful – and healthy!

For BBQ Pineapple Chicken…

4-6 boneless, skinless chicken breasts
1 regular size bottle BBQ sauce
1 small can of crushed pineapple

For the Corn Pudding…

1 regular sized can whole kernel corn (undrained)
1 regular sized can cream style corn
1 cup sour cream
2 large eggs, beaten
1 small box “Jiffy”- brand corn muffin mix
1 (4 oz) stick of salted butter, melted
1 teaspoon salt
1 teaspoon black pepper

To make the BBQ pineapple chicken, spray the inside of your slow cooker with non-stick cooking spray.

Place the chicken breasts inside the slow cooker and pour over the BBQ sauce, and can of crushed pineapple. Be sure the BBQ sauce and crushed pineapple is evenly distributed over the chicken breasts.

Set your slow cooker on high for three hours, or low for five hours until chicken is done.

To make the corn pudding, start by preheating your oven to 350-degrees F and lightly spray a large casserole dish with non-stick cooking spray.

In a large bowl, combine both cans of corn, sour cream, beaten eggs, corn muffin mix, melted butter, salt and pepper.

Pour this mixture into the prepared casserole dish, and place in preheated oven for 50-60 minutes until the top is dry and the interior is still slightly wobbly.

Remove from oven, and allow to cool slightly before serving.

To prepare the white rice, follow the package directions of your favorite rice. I also prefer to use the “stovetop” method, adding a little salt and butter to the rice.

Leftovers from this meal can be kept in a covered container, in the refrigerator, for up to three days and reheated in the microwave.

Butter and Milk Corn on the Cob

Blaise the Baker

Originally published on “Blaise the Baker” July 19th, 2015

Awhile back, I found a recipe on Facebook for “the best corn on the cob you will ever eat”. I saved it, and had not really tried it, until now. I made a few changes, and I wanted to share them here with you. All in all, pretty good! The milk and butter give the corn a “deeper” flavor, and it is a different way than just boiling them in water… Pretty interesting. I would recommend you try this…

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Butter and Milk Corn on the Cob

Corn on the cob
1 stick (4 oz.) salted butter
1 cup white milk
2 teaspoons salt
2 teaspoons black pepper

Start by filling a large pot with water. Add the stick of salted butter and milk – bring to a boil over high heat.

Once boiling, add the corn on the cob, then reduce the heat to about medium-high. Allow to continue cooking for about 20-25 minutes.

Turn off the heat, allow to cool slightly and serve with butter, salt, pepper, cheese, etc.

Enjoy!