I made corn muffins to celebrate the start of Chris’ summer vacation.
The ATK Family Baking Book has a tons of great recipes, so I decided to try their recipe.
Simple, but not for the health conscious…. sour cream, whole milk, and a stick of butter! No complaints here. 🙂
Delicious warm after the oven! Smooth and buttery. Good the next day, but after that, in the fridge, they became dense (to be expected).
They aren’t super corny… maybe next time I’ll use less flour and more cornmeal. I liked them, and I don’t like corn muffins generally. Chris thought they were yummy but not corny enough.
Delicious. Vacation makes me want to cook, and what better summer ingredient than corn? Yum!
I made Paula Deen’s Corn Casserole last night to complement Chris’ chili… yum! The only change I made to her recipe is to skip the cheddar on top. Too much goo and grease.
Today I made the Barefoot Contessa’s Cheddar Corn Chowder… mmmm. Chris and I are stuffed and may not be able to get back into the pool now! Her recipes are always the best.
I cut the recipe in half (still 6 servings), and replaced the turmeric with a pinch of thyme.
- 8 ounces bacon, chopped
- 1/4 cup good olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric Pinch of thyme
- 12 cups chicken stock
- 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
- 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
- 2 cups half-and-half
- 1/2 pound sharp white cheddar cheese, grated
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.