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CORY'S CORN DISH
Microwave 1 ear of corn in the husk, don't do anything to it, for 3 minutes. Cut corn from cob, add one tomato chopped and good olive oil and balsamic vinigar and salt and pepper. That's it.
Optional additions:
chopped onions
cheese like fresh mozzarella, crumbled blue like Maytag, shaved
aged cheese
shredded chicken
leftover meats of almost any kind
leftover grilled or cooked veggie (green beans, eggplant,
peppers, etc)
Cory Ray
SUMMER CORN BREAD
| 3 tbsp. 1 1/2 cups 2 1/4 cup 1 cup 1 tbsp. 3 tsp. 1 tbsp. 1 tsp. 3/4 cup 1/2 cup |
butter milk eggs vegetable oil corn kernels fresh sage, finely minced baking powder sugar salt yellow cornmeal flour |
Preheat oven to 400 degrees. Put butter in a heavy cast iron skillet and place skillet in the oven for at least 10 minutes.
In a bowl, whisk together the milk, eggs, and vegetable oil. Stir in corn kernels, sage, baking powder, sugar and salt. Stir in cornmeal and flour to make a batter. Remove the skillet from he oven and place on a padded surface. Swirl the melted butter to coat the sides of the skillet. Pour batter into hot skillet and bake for 30 to 35 minutes, until bread is golden an sides are crispy and pull away from the pan.
American Corn, Robbins
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