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Makes 12 muffins that can be served either savory or sweet.
See also cornmeal biscuits recipe.
135g AP flour
2.5 tsp baking powder
1/4 tsp baking soda
2 tsp salt
200ml sour cream
1 large egg
90ml whole fat milk
apx 250g corn kernels - fresh is best, I sometimes used kernels from grilled corn. Frozen and even canned corn also works great.
- Up to 1/2 tsp black pepper (I never skip the pepper)
- Chopped chilies of any kind
- Chopped scallions
- Chopped cheddar cheese
- Chopped feta (reduce salt from the muffins)
- I guess chopped bacon will be really good
- Brush a muffin tin tray with butter, or if you have one, use a silicon muffin tray.
- Preheat an oven to 220dC.
- Mix flours, baking powder, soda, salt.
- Melt the butter, I suggest doing so in a large bowl or pot to which the remaining ingredients can be later added.
- Mix in the sour cream, egg, sugar, milk, corn kernels and any other optional addition.
- Mix dry ingredients into wet ones just until uniform. Avoid over mixing.
- Divide batter among 12 muffin cups.
- Bake for 15 minutes until set and golden.
- Let cool for at least 5 minutes and release from tray.
- For serving: bake again, preferably with convection fan, until deep gold and crisp. Apx 5-10 minutes.
- Can be served savory with sour cream, cheese or butter; or sweet with butter or sour cream and honey.
- Leftovers / planned-overs can be frozen, preferably after the first bake.
Makes 9 - Can be doubled.
Can be made a short time ahead and reheated and crisped for serving. Can also be frozen.
For variation, replace the spices and chilies with 1 tbsp chopped rosemary, and the cheddar with kashkaval / provolone / etc.
See also cornmeal muffins recipe.
- 200ml sour cream, apx 20% fat
- 60g good Cheddar cheese, grated
- 2 jalapenos (or other chilies), deseeded and chopped. You can also char them first like when making salsa
- 1 small spring onion, sliced finely
- 50g cornmeal
- 140g white flour, pastry flour if available
- 1 tsp toasted coriander seeds, ground
- 1/2 tsp toasted cumin, ground
- Optional: large pinch MSG
- 2 tsp sugar
- 1 tsp salt
- 3 tsp baking powder
- 1/4 tsp baking soda
- Mix dry ingredients in a large bowl.
- Mix remaining ingredients in a second bowl.
- Dust your working surface.
- Heat oven to 230 degrees C.
- Fold wet mixture into dry one into the dry one, pressing and folding bottom up just until it forms a few crumbly dough chunks with some dry flour at the bottom.
- Remove the mixture onto the dusted working surface.
- Dust from above.
- Press together to form a rough rectangle shape.
- Fold the dough in half on top of itself.
- Dust and press to flatten into a rough square shape, apx 3 cm (a bit more than an inch) tall.
- Cut into 9 pieces (3 by 3 grid). Use a bench scraper or a large knife.
- Place spaced on a baking try with parchment paper.
- Bake for 13-16 minutes until lightly browned and baked through.
- Remove from the try and cool on a baking try.
- You can serve it immediately, but I much prefer to let it chill for 10 minutes and then bake 5 minutes more until brown and crisp.
100g soft butter 280g sugar 2 eggs 250ml cream, full fat 200ml sour cream 60ml milk or coffee or a mixture of the two 1/4 tsp salt Dry mix:
75g good quality cocoa powder 170g flour 1 tsp baking powder 1/2 tsp baking soda Prep:
Mix together flour, cocoa, baking soda and baking powder. In a large bowl, whip butter and sugar until fluffy. Add in eggs and whip until smooth. Add in the two creams, milk or coffee, salt. Mix well. Sieve in the flour mixture while gently folding. Pour into a pan, 22-24 cm in diameter. Bake in a preheated oven at 170dC for apx 45-60 minutes. The cake is ready when a skewer leaves with a few moist crumbs. Do not over bake!
This cake is very good served warm with ice cream, at room temp, or cold where it becomes fudgey.
You can top it with a ganache or whatever you fancy.
My family loves lasagna but I get tired of making it and sometimes I just don't have any lasagna noodles in the pantry. I make a killer pastitsio and I tried spaghetti pie. But to be truthful, we'd rather just have the spaghetti. So when I came across this recipe the other day, I thought it would be worth trying and it was good. Good enough to share.
Beef Vermicelli Cake
serves: 4 to 6
3 1/4 oz salted butter
1 onion, chopped
1 lb 2 oz ground beef
28 fl oz bottled pasta sauce
2 tablespoons tomato paste
9 oz vermicelli
1/4 cup all-purpose flour
1 1/4 cups milk
1 1/4 cups grated cheddar cheese
Preheat the oven to 350°. Lightly grease a 9 inch round deep spring-form cake pan. Melt a tablespoon of the butter in a large deep frying pan and cook the onion over medium heat for 2 to 3 minutes, or until soft. Add the beef, breaking up any lumps with the back of a spoon, and cook for 4 to 5 minutes, or until browned. Stir in the pasta sauce and tomato paste, reduce the heat and simmer for 20 to 25 minutes. Season well.
Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well. Meanwhile, melt the remaining butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Season with salt and pepper.
Spread half the pasta over the base of the pan , then cover with half the meat sauce. Cover with the remaining pasta, pressing down with the palm of your hand. Spoon on the remaining meat sauce and then pour on the white sauce. Sprinkle the cheese on the top and cook for 20 minutes. Leave to stand for 15 minutes before removing from the pan. Cut into wedges to serve.
Quick Pasta Sauce (double the recipe)
8 oz ground beef
1/2 small onion, diced
1 garlic clove, minced
14 oz canned diced tomatoes
1/2 teaspoon ground oregano
1/2 teaspoon dried basil
1 1/2 tablespoons dry vermouth or red wine
Salt and pepper to taste
Combine ground beef, onion, and garlic in a skillet and saute until no longer pink. Add the remaining ingredients and simmer on low heat until most of the moisture has evaporated. At this point, season with salt and pepper to taste.
Since my family loves cheddar cheese I made it just as is and it was a big hit, however I think that I will try it the next time with mozzarella and Parmesan.
If you don't have a springform pan, I don't see any reason at all that this can't be made in a casserole dish and served like lasagna.
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