Skillet cornbread

This is a good old southern cooking staple. Paula Deen mentioned doing her cornbread in a skillet, so I tried it, and it’s proved popular. It’s kind of impressive to drop a skillet of cornbread on a table. Cornmeal is getting tougher to find – people are competing with cars and cows for corn – and I don’t have a Kitsap source, but the milk and eggs are local. Skillet Cornbread Heat oven to 400′. Put an 8″ or larger cast iron skillet in the oven to heat. Whisk together: 2 cups cornmeal 1 cup flour 1 tsp. salt 2 tsp. baking powder 2 Tbs. sugar Beat: 3 eggs Add to eggs: 2 ½ cups milk Melt: 2 Tbs. butter This is a good moment to pull the skillet out of the oven. Just put the butter in the skillet. The butter melts quickly, and also coats the skillet, which … Continue reading

Corn hash

Not corned beef, fresh corn hash! I saw Emeril do this on Emeril Live and thought I’d give it a try. Fresh corn is still coming in locally. Where you can get it: in Central Kitsap, Pheasant Fields Farms, Clark Farm, Minder Farms. Chop 6 strips of bacon into lardons. Take 3 large or 6 small ears of fresh corn and slice off the niblets. Chop one large or two small onions. Render the fat from the bacon lardons. When the bacon is crispy, add in the onions. Next add the corn. Grind in fresh black pepper and add kosher salt to your taste. Fry until the corn is warm, 10 minutes or so. Other add-ons: potatoes – if you have an extra baked potato in the vegetable crisper you can slice this in; egg – I scrambled an egg in the same pan. This is fancy enough for Sunday … Continue reading

Fresh corn season

Catch it while you can, we get such a small window to eat fresh corn on the cob! It’s so easy to put up too, it takes literally fifteen minutes. Here’s what you do: Pick up 12 ears, say from Paul of Gregory Farm. Boil water in soup pot or blancher. Drop corn in for 3 minutes. Clean sink, fill with cold water and ice cubes. Drop corn in the sink – this shocks it and stops it cooking further, and also makes it cool enough to handle. Stand the corn cob up on a cutting board and slice down the sides to take the niblets off the cob. Put the cob in yard waste. Put the niblets in quart size bags, label, and freeze. If you’re thrifty you can save the corn water to make corn and potato chowder. Links: Gregory Farm … Continue reading