I made a lot of corn on the cob for Sunday’s BBQ. So much so that I had to cook it on the stove in our HUGE roaster. See these bags of corn? That’s *almost* all of the leftovers (minus the one cob I used for lunch today).
For lunch yesterday, one cob’s worth of corn kernels made their way into a tasty salad, along with the teensiest bit of leftover “cowboy caviar,” red pepper, green onion, tomatoes, romaine lettuce, pickled red onions, fresh basil and parsley, and a tasty dressing made with chardonnay peach vinegar.
What are those herbaceous cheesy topped veggies beside the salad? SO glad you asked. They don’t contain corn, but they were so tasty, I just have to share with you! I grilled a slice of eggplant and a portabella mushroom. Then I topped them with a couple of tablespoons of light ricotta cheese, salt and pepper, chopped thyme, basil and oregano, and lemon zest and juice. Mmmm! Summer deliciousness to the max. All the flavours worked SO well together and made a great light bite.
Lunch was good. But more corn still remained. What to do, what to do? Then I thought, “I bet if I made cornbread with fresh corn kernels, it would be really good.” Then I thought, “I bet I could find a recipe that uses buttermilk, since I still have buttermilk kickin’ around in the fridge after making these biscuits.” Then I looked in Pioneer Woman’s cookbook and found her recipe for buttermilk cornbread. Then I though, “I bet I can make this healthier.” And here we are.
I think that Pioneer Woman would be disappointed in me if she saw what I did for her cornbread. And this is why: 1. I sweetened it. I think I’ve heard that southerners DO NOT like their cornbread sweetened…but I do. And not only did I sweeten it, I used Splenda (the horror!). 2. I cut out the shortening and used a reduced amount of oil. You know how PW loves her ranch food. Since my long runs can never come close to the rigors of working on a ranch, a girl’s gotta do what a girl’s gotta do, ya know? I also used a square pan since I don’t have a cast iron skillet. PW, I love you, and hold you in highest esteem. Please don’t hate my northern cornbread, ok?
Fun fact: It took me three tries to get my “ingredients” (or cast of characters, as PW would say) shot since I kept forgetting things! The things I do for the blog!
Northern Girl’s Healthified Corny Cornbread
- 1 cup Yellow Cornmeal
- 1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- ¼ cup Splenda
- 1 cup Buttermilk
- 1/2 cup Milk
- 1 whole Egg
- 1/2 teaspoon Baking Soda
- 1 ½ tablespoons vegetable oil
- 1 ½ cups fresh corn kernels
- 2 tablespoons finely chopped pickled jalapeno peppers (optional)
- non-stick spray
Preheat oven to 450 degrees. While oven is pre-heating, put a 9 inch square stoneware pan or other oven-safe pan in the oven to get nice and hot. MAKE SURE YOUR PAN IS OVEN SAFE SO YOU DON’T HAVE A TRAGIC ACCIDENT AND HURT YOURSELF!!!!
Combine cornmeal, flour, salt, baking powder and Splenda in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
Slowly add vegetable oil to the batter, stirring until just combined. Gently fold in fresh corn and jalapenos (if using).
Remove the hot pan from the oven and spray liberally with cooking spray. Pour the batter into the hot pan. Spread to even out the surface. (Batter should sizzle.)
Bake for 20 to 25 minutes or until golden brown.
Edges should be crispy! Cut into 12 pieces.
Plus milk/buttermilk/egg/baking soda mixture.
Add in the jalapenos and the corn kernels.
Mix it all up, and ready to go in the oven.
My pan is nice and hot. It’s really fun to pour in the batter and hear it sizzle.
Now what goes good with cornbread? Can’t you tell what I’m going to make with olive oil, MORE CORN, zucchini and tomatoes from my garden, red pepper, mushrooms, onion, garlic, cauliflower, black beans, crushed San Marzano tomatoes, canned black beans, and leftover outside-in tamale pie (a little freezer burned after almost 4 months in the freezer, but not much worse for wear)? Don’t those leftovers just look SO appetizing in the photo?
What? It’s not obvious? Ok, I’ll tell you: chili! And a darn tasty chili too! I just combined the above ingredients (well, sautéed the fresh veggies in the oil first) with a bit of water, salt, pepper, spices and Epicure seasonings, simmered away, and voila!
The chili was delicious, and even better topped with Greek yogurt and leftover pickled onions, with a side of a cool cucumber salad, and of course, cornbread! I picked a pretty hot day to have chili, I’ll admit, but it did use up a lot of leftovers, so mission accomplished. At the end of the day, I said I felt like all I’d done was cut corn off the cob…do you understand why?!?!
I was literally sweating after eating the hot chili for supper, so this chocolate cherry sundae (low fat vanilla ice cream, fresh sweet cherries, fat-free biscotti, light chocolate syrup, fat-free Reddi-Whip) cooled me down nicely.
I’ve still got a big bag o’ corn left. Any bright ideas to use it up?