Cornmeal Muffins

This recipe, revised from an online example, yields 12 moist, flavorsome muffins in 30 minutes. Developed Spring, 2023.

1 c all-purpose flour
1 c cornmeal

1/4 c sugar

2 t baking powder

1/2 t salt

1 egg

1/4 c vegetable oil

1 c milk

Preheat oven to 400 F. Grease muffin tin with vegetable oil spray. In a large bowl, whisk together corn meal, flour, sugar, baking powder and salt. In a measuring cup, beat egg, whisk in oil and then stir in the milk. Combine egg mixture with dry ingredients with a spatula until smooth. Spoon batter into a prepared muffin tin. Bake at 400 F (200 C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean. Yields 12.

 

Dorothy's Quick and Easy Corn Chowder

This simple soup has been brought forward from DrDaddy's childhood. His sainted mother was not only a skillful traditonal cook but was also an innovative, resourceful one as well. She fed three hungry kids lunch every day and created quick, easy, healthful dishes on a modest budget. This is a simpler version of a corn and clam chowder presented earlier.

1 15-oz can creamed corn (Del Monte™ is good)
1 can of milk
2 t butter
salt and pepper to taste

Stir the corn and the milk together in a small saucepan. Heat to steaming but do not boil. Stir in the butter and adjust the seasoning. Yields two to three servings. Saltine crackers on the side make a nice addition.

Caldo Chicken-Vegetable Soup in a Tomato Broth

First prepared March 7, 2016. A quick and satisfying meal that offers balanced nourishment and flavor.

2 T olive oil
2 T butter
2 lb frozen caldo vegetable mix (corn-on-the-cob nuggets, red potatoes, pearl onions, celery, carrots)
5 cups hot water
1 cup chopped tomato (fresh or frozen)
1 T chicken base
1 t salt
1 t sugar
1 cup shredded cooked chicken breast (e.g., from rotisserie chicken)
freshly ground pepper, to taste
1/4 c coarsely chopped parsley

Heat the oil and butter in a four-quart saucepan. Rinse the frozen vegetables in a mesh strainer under cold, running water for 30 seconds to refresh them, drain well, and add to the hot fat. Cook over moderate heat for five minutes, stirring occasionally. Add the water, chopped tomatoes, and seasonings, and bring to a gentle boil. Cook covered for about 15 minutes, until the potatoes test done with the tip of a knife. Stir in the cooked chicken, pepper, and parsley. Let stand 10 minutes for flavors to meld. Serves four.

Chicken Enchiladas

First prepared July, 2012, and many times since. A Family Favorite. Developed from a family friend’s hand-written recipe. The dish is distinguished by using a sour-cream enriched velouté to cover the filled tortillas rather than a sauce based on tomatoes. After baking, it comes to the table as a casserole of hearty flavors and solid nourishment.

Sauce

1/4 c (125 ml) each butter and olive oil
1 c (250 ml) white onion, chopped
2 to 4 jalapeño peppers, ribs and seeds removed, finely diced
3 cloves of garlic, finely chopped
1/4 c unbleached all-purpose flour
2 c (500 ml) chicken stock
1 c (250 ml) sour cream
1 T (15 ml) lemon juice
1 t (5 ml) salt

12 corn tortillas  

Filling

8 oz (240 g) cooked boneless chicken, shredded
1/2 c (125 ml) grated queso cotija cheese (or romano)
1/4 c (60 ml) chopped green onions
1/4 c (60 ml) chopped cilantro
1/4 c (60 ml) chopped parsley

6 oz (175 g) shredded Mexican-style cheese blend

Heat oil and butter in a heavy saucepan over moderate heat, add the onion and peppers, and cook about 5 minutes until soft but not browned. Add the garlic, and when fragrant, stir in the flour, and cook for 1 minute. Gradually stir in the chicken stock, and heat with stirring until the sauce boils and thickens. Off heat, stir in sour cream, lemon juice, and salt. Moisten the filling with a 1/2 c (125 ml) of the sauce, and pour half of the remainder into a greased 9x13 inch (23 x 33 cm) glass baking dish. Soften the tortillas in the microwave under a damp paper towel. Place a twelfth of the filling in a tortilla, roll up, and arrange in the baking dish, seam side down. Continue until all the tortillas are filled. Pour remaining sauce over the tortillas. Sprinkle the shredded cheese on top and bake uncovered 25 minutes at 425 degrees F (220 C) until the cheese melts and is lightly browned. Let cool 10 minutes before serving. Garnish each serving with chopped green onions if desired. Serves 4 to 6. Suggested side: slices of ripe tomato and avocado dressed in lime juice, olive oil, salt and cumin.

Fried Grit Cakes

Fried Grit Cakes, Poached Egg, and Summer Fruits Salad

Recorded September 8, 2011.

1 recipe of cheese-onion grits with added sweet corn
canola oil
flour for breading

Pour the hot cooked grits into a well-greased 8 X 8 inch metal pan. Cover tightly and chill overnight. Heat a heavy nonstick skillet over medium high and add a small amount of oil. Cut grits into 9 squares, coat each on both sides with flour, and fry until nicely browned and crisp on both sides. Serve immediately. Top with poached or butter-steamed eggs, or sausage gravy. Serves up to 9.

 

Cheese-Onion Grits

Inspired by Elmo Barnes' 'world's best grits' as served at Cousin Martha's B&B in Beaufort, NC. First prepared January, 2010. A novel, lump-free method was introduced in April, 2020.

1/2 small yellow onion, diced
1 T olive oil 
1 c water
1 c milk
1/2 t salt
1/2 cup stone-ground grits
1/2 c grated sharp cheddar cheese
2 T grated parmesan cheese
pepper to taste

Saute the onion in the oil over medium heat in a medium saucepan until lightly browned, about 5 minutes. Add the water, milk, grits and and salt and bring to a fast simmer with constant stirring. Cook over medium heat until the mixture thickens to a creamy texture, stirring frequently, about 10 minutes. Lower heat as needed to control splatter. Off heat, stir in the cheddar cheese until well combined and then the parmesan. Serve at once. Serves 4, as part of a 'country breakfast', sausage, grits, fried eggs, coffee, and OJ. Variation: Saute the kernels and cream from a large ear of sweet corn with the onions.

Quick Corn and Crab Chowder

Developed November 18, 2009. When DrDaddy was a kid, our mom, Dorothy Magid, would make a simple, quick, and nourishing lunch by mixing a can of creamed corn and a can of milk, heating on the stove and adding a big pat of butter. Yumm. This is my homage to her, the most wonderful mother I ever had, and, as a bonus, a quick knockoff of a favorite Chinese banquet dish, Corn Velvet Chowder with Crab Meat. It's an early summer treat when feed corn is "in the cream", only available for a few days before the crop matures and coarsens.

1 14-1/2 oz can creamed corn
1 can of milk
1 T butter
4-1/2 oz canned or cooked crab meat
2 scallions, green and white parts, finely sliced across
1 t salt
freshly-ground pepper, to taste
2 T dry sherry
2 T lemon juice

To prepare the canned crab, dissolve a tablespoon of kosher salt in a pint of water. In a sieve, thoroughly drain the packing liquid from the crab. Stir crab into the salt water and let stand  a few minutes. Thoroughly drain the rinsed crab. Mix the corn, milk and butter together in a medium saucepan. Slowly bring to about 160 degrees F (70 C) over medium heat. The soup will be hot but not boiling. Simmer 5 minutes, stirring often. Add the crab and scallions and rewarm gently. Add seasonings and adjust to taste. Serves 3 to 4, with bread or rolls.
Variation: Saute 1/2 cup of cut corn in the butter before adding the canned corn and milk.