Even with the effect of all the rain on our local crops, it is still the season for local corn – here’s a great blend of recipes to help you enjoy the harvest…plus lots of prep and cooking tips to make cleaning, cutting and cooking the corn a breeze…
This recipe will be featured on August 8 on WCNC’s Charlotte Today ( Channel 36) in cooking segment done with my good friends show host Colleen Odegaard and Ramona Holloway.
The corn for the segment came from Cabarrus County farmer, Paul Brewington and his neighbor. Paul offers his corn and a bevy of beautiful produce for sale at the Atherton Mill Farmers’ Market in Charlotte on Saturday mornings.
This is an early morning post – a preview of sorts for the video and cooking tips to come – stay tuned for more details, photos and video after the show, but meanwhile, here’s the recipe…
Homemade Creamed Corn and Heidi’s Snappy Jalapeño Cornbread
Recipe by Charlotte Culinary Expert, Heidi Billotto
For the creamed corn:
4-6 large ears corn, kernels cut from cob
2-3 Tbsp. heavy whipping cream or Coconut milk creamer
For the corn bread:
1/4 cup canola oil, shortening or your favorite Pour Olive extra virgin olive oil
2 cups organic yellow cornmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. Heidi’s Hot pepper blend with Coriander from the Savory Spice Shop
3/4 cup whole organic milk
3/4 cup homemade creamed corn
1 local egg, lightly beaten
5 Tbsp. melted butter
1 whole jalapeno, seeded and minced
Make the creamed corn by placing the kernels and any liquid cut from the cob into a bowl of a food processor fitted with the steel blade. Puree until even more liquid is released from corn, about 3 minutes (mixture will still be coarse). Transfer one third of the pureed corn to strainer set over large measuring cup. Press on solids in strainer to extract as much juice as you can; discard solids. Transfer corn juice to medium saucepan. Stir over medium heat just until juice begins to thicken, Add remaining corn kernels and whipping cream to saucepan and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat – pull out about a cup to use in this recipe; then cover the rest to keep warm and enjoy with dinner.
To make the cornbread: Heat fat in a 9-10 inch cast iron skillet and swirl to coat the sides and bottom evenly. Place skillet in a 450 degree oven to heat.
In a bowl, combine the dry ingredients: the cornmeal, baking powder, baking soda, salt, and pepper and mix well.
In another small bowl combine the liquid ingredients: the milk, creamed corn, egg and melted butter along with the jalapenos.
Add the liquid ingredients to the dry ingredients and stir to combine.
Immediately pour the cornmeal batter into the hot skillet. Return to a preheated 450 degree oven; bake until firm and golden brown on top, 25 to 30 minutes. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve.