Tag Archives: corn

Honey cornmeal pancakes

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Three places you can guarantee I will be on a Saturday morning in Atlanta: 1) Walking to Ponce City Market to get coffee from Spiller Park, 2) laying on my couch watching an episode of the Pioneer Woman or 3) in my kitchen making the best food of all time, pancakes.

I’ve been making the most out of the box of cornmeal I bought recently as we are in the thick of chili and cornbread season. A few weeks ago I made this cornbread which was the perfect mix of not-too-sweet and extremely moist for a chili dinner, and I also made these cornmeal waffles to top off another chili dinner! I highly recommend both recipes if you like corn! (sorry Arianna)

This Saturday morning, we had a good girl-talk group at my St. Charles casa – my roommate Kelley, my sister, and I sat and chatted whilst the sweet cakes sizzled 2 inches away in my shoebox kitchen. Winter 2015/2016 has been a fun time for communal eating at my house and I’m learning more and more about how to entertain without a) pulling my hair out and b) burning my house down.

From entertaining thus far, I’ve learned that to get my sister to come over asap, I should keep a bag of bagels on hand in the freezer (which happens to always be the case), and that apparently a paper bag can entertain up to 20 people in my living room for at least 4 hours.

A few weeks ago, my friends and I ran the Will to Live 5k (find our stud teammate William at 2:17 in the video) in memory of our friend Harry and later that night decided to all re-convene at the house where I live along with three of my high school friends. Clearly the first thing I thought was “what will we eat?” while I think others had the cocktails covered. Besides playing “the bag game,” where you try to pick up a paper bag with your teeth while balancing on one foot, we ate these carnitas accompanied by the necessary guac and salsa.

For breakfast entertainment, I try and have the coffee going before people get here and to have a sweet and savory option. My sister doesn’t like sweets as much (still not sure how we are related), so I usually provide the bagels, and some people don’t even really want breakfast which makes the stocked coffee jar that much more important!

Another thing that’s key here is getting the music selection right. To start off the new year, we matched the mood of a yoga class taught in my living room with the “Acoustic Soul” Spotify playlist. When Julia and I cook together, we play country often. With my sister and roommate Kelley, we listen to Mat Kearney’s Air I Breathe on repeat along with Needtobreathe, I Am They, Chris Tomlin, and Casting Crowns.

Pancakes are my comfort food – both in the fact that they’re a warm, sweet dish and that they remind me of so many good memories.They’re comfortable.

Though I’ve been bad about posting some of my recipes lately, I’ll share with you a few here in addition to the pancakes that I made lately.

Melissa Clark’s Sweet and Spicy Chicken – so so great, had it again the next week

Spiced jam cake with Salted Caramel Chocolate Ganache

Honey Mustard Brussels Sprout slaw and Curried Chicken Salad for a bridal shower

 

On to pancakes!

Honey Cornmeal Pancakes, adapted just slightly from Brooklyn Supper

Ingredients:

  • 1/2 cup white wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup fine cornmeal – I used the regular yellow kind from Kroger
  • 1 teaspoon baking soda
  • 2 TBS unsalted butter
  • 2 TBS coconut oil
  • 1/4 tsp fine grain salt
  • 3 tablespoons honey
  • 1 cup buttermilk, or a mix of buttermilk, yogurt, and regular milk
  • 2 large eggs
  1. Heat your oven to 150-200 degrees, this will be for the pancakes that are ready but need to stay warm before you’re ready to eat.
  2. Start by measuring the butter, coconut oil, and honey into a small bowl. Pop them in the microwave for about 15 seconds at a time to melt all together. Let these cool for a few minutes – you don’t want to add to the pancake mix when it’s too hot because it will curdle the eggs.
  3. Whisk together  both flours, cornmeal, baking soda, and salt in a large bowl until evenly mixed.
  4. In a separate bowl or in a glass measuring cup, whisk together milk and eggs.
  5. Mix the buttermilk/egg mixture into your dry ingredients until JUST mixed evenly (try not to overmix).
  6. Then, pour in the honey butter mixture and fold into the batter.

IMG_00237. Heat a wide skillet to medium heat (my burner tends to get really hot so I put it at around medium) and melt about a 1/2 tablespoon of coconut oil.

8. Here’s where you have some room for creativity. I like to pour a ladle-ful at a time per pancake, but if you like minis you could do just a few tablespoons. If you like your cakes really big, you could do ones that fill up half the pan that are closer to 3/4 cup. I went with around a 1/3 scoop mix of batter at a time into the pan.

9. Let your pancakes cook for about 2-3 minutes on the first side, until bubbles form across the entire surface.

IMG_002410. Flip with a spatula, and cook on the other side for about a minute.

IMG_002511. Put the ready pancakes on a baking sheet in your low-temp oven until ready to eat so that they stay warm. Meanwhile, for each additional round of pancakes, add a little more coconut oil to just coat the pan each time so as not to burn the cakes

IMG_002612. Serve with maple syrup and fresh fruit!

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On that Midnight Train to Berry Cornmeal Breakfast Cake

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What do you do with leftover corn? I already had some black bean corn salsa, and really wasn’t in the mood to make tacos or another corn salad, hence, the midnight train to corn cake. I was thinking about how much I love brown sugar in cornbread and thought it would be the most delicious breakfast to have a moist sweet corn muffin with my coffee. Only wish I would have thought of this before 10:45 on Sunday night. I’m still not 100% sure how I feel about this cake, but I think it’s because I didn’t cook it quite long enough.

I know corn might not be everyone’s cup of tea in a sweet cake, but you know, I seriously miss the corn cookie I had at Milk Bar in New York and am SOOOO eager to make Jill Donenfeld’s corn ice cream with blueberries and cinnamon. This sufficed for now!

Thank you NaturallyElla for this Blueberry Maple Corn Cake recipe, slightly adapted with frozen mixed berries instead of blueberries and one ear of corn added. In this case, I actually did have walnut oil. I must say I was very surprised at the delicious mix of flavors (omg I almost wrote infusion of flavors, who am I?) of cornmeal, walnut oil, and maple syrup. The cake already has two eggs that add moisture, but the walnut oil left no room for drying out.

I think I also thought I could get away with late-night baking on a weeknight because I’m now a toaster-oven-baker. It’s so small I feel like I’m using an Easy-bake!… A broken oven is no reason to stop baking.

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(Flour on the berries helps them disperse in the mix)

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