Weekend Cooking: I Love Corn
Lisa Skye truly loves corn and has collected fifty corn recipes from some of the most well know chefs in the country in a wonderful little cookbook called I Love Corn. The cookbook opens with tips on buying, storing, preparing, serving, and freezing corn and ends with bios of the contributing chefs as well as conversion tables and an index. In between are recipes for breakfast, soups, starters, main courses, side dishes, and sweets, all made with corn.
Almost every recipe in this cookbook is appealing, after all, they’re made with corn. Some of them are a little unusual, like Fresh Corn Ice Cream and Corn and Cherry Tomato Hash with Poached Duck Egg and Truffle Hollandaise, and I doubt I’ll make them – I wouldn’t even know where to buy duck eggs – but most of them look delicious. Some of the recipes that I want to try are Roasted Corn and Goat Cheese Quiche with Brown Rice Crust, Grilled Corn, Mexican Style, and Spicy Stir-Fried Corn and Broccoli. I tried the Jalapeño Corn Muffins since I had all the ingredients on hand and they were a big hit. The directions were clear and concise and the muffins were easy to make. This recipe comes from Jay Foster, the chef-owner of farmerbrown in San Francisco.
Jalapeño Corn Muffins
1 ¼ cups all-purpose flour
1/3 cup cornmeal
1/3 granulated sugar
3 ½ teaspoons corn flour
1 1/8 teaspoon salt
2 ½ teaspoons baking powder
1 1/3 cups whole milk
2 large eggs
1/3 cup plus 2 tablespoons vegetable oil
5 1/3 tablespoons unsalted butter, melted
5 tablespoons finely diced, seeded jalapeno (about 2 medium-sized jalapenos)
- Preheat the oven to 350ºF. Coat twelve silicone muffin cups (or a twelve cup muffin pan) with nonstick spray.
- Combine the flour, cornmeal, sugar, corn flour, salt, and baking powder in a large bowl. Whisk together the milk, eggs, and vegetable oil in a separate medium-size bowl Add the wet ingredients to the dry ingredient and mix well with a soft rubber spatula. Add the butter and jalapeño. Stir until completely incorporated.
- Ladle the batter evenly into the prepared cups. Bake for 26 to 28 minutes on the center rack, until slightly golden on top.
If you love corn or end up with a lot of corn from your garden or CSA, you need to checkout I Love Corn! Part of the proceeds from the cookbook will be donated to The Dougy Center in Portland, Oregon, an organization that gives support to grieving families.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.