Mexican Corn Cake

 Ingredients

1/2 cup Butter

1/3 cup Corn Flour

1/4 cup Water

1-1/2 cups Frozen Whole Kernel Corn, thawed

1/3 cup Sugar

1/4 cup Cornmeal

2 tbsp Heavy Whipping Cream

1/4 tsp Salt

1/2 tsp Baking Powder

Method

Preheat the oven to 175 degrees Celsius.

Beat the butter in a medium bowl until creamy. Add the corn flour and water and beat until well mixed.

Process the thawed corn in a food processor, but leave it chunky. Stir into the butter mixture

Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add the corn flour mixture and stir to combine.

Pour the batter into an 8×8-inch ungreased baking pan.  Smooth the batter and cover with aluminium foil. Place the pan into a large baking dish, 9×13-inch, that is filled a third of the way up the side of the baking pan with water.

Bake in a preheated oven for 50-60 minutes.

Allow it to cool for 10 minutes. Remove with an ice cream scoop to serve.

 

 

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Blueberry Sweet Corn Shortcake

  

Ingredients

• 2 tsp. lemon zest plus 3 Tbsp. fresh juice (from 2 lemons) 

• 2 tsp. cornstarch

• 6 cups fresh blueberries (from 3 [11-oz.] containers), divided

• 2 cups (396 g) granulated sugar, divided

• 1/2 tsp. kosher salt, divided

• Cooking spray

• 1 ear fresh sweet corn, husk removed

• 4 large eggs

• 1 cup neutral oil (such as canola) 

• 1 tsp. pure vanilla extract 

• 1 1/2 cups whole buttermilk, divided

• 2 cups (240 g) all-purpose flour

• 1 cup (156 g) medium-grind yellow cornmeal 

• 2 tsp. baking powder

• 2 cups heavy cream

• 1/4 cup (28 g) confectioners’ sugar

Preparations

1. Bring lemon zest and juice, cornstarch, 4 cups blueberries, 1/2 cup granulated sugar, and 1/4 teaspoon salt to a simmer in a medium saucepan over medium. Cook, stirring occasionally, until berries begin to burst and liquid is syrupy, about 10 minutes. Transfer to a medium heatproof bowl and stir in remaining 2 cups blueberries. Set aside to cool for 30 minutes. Refrigerate, uncovered, until cold, about 1 hour. 

2. While berry mixture cools, preheat oven to 350°F. Lightly coat a 13-by-9-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on short sides. 

3. Grate corn ear to remove kernels, using largest holes on a box grater set inside a large bowl; discard cob. Whisk eggs, oil, vanilla, 1 cup buttermilk, and remaining 1 1/2 cups granulated sugar in large bowl with corn pulp. Add flour, cornmeal, baking powder, and remaining 1/4 teaspoon salt; whisk until combined. Transfer mixture to prepared pan. Use a rubber spatula to spread into an even layer. 

4. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Remove cake from pan, using parchment paper as handles. Let cool completely on a wire rack, about 1 1/2 hours.  

5. When ready to assemble, beat cream and confectioners’ sugar with an electric mixer on medium speed until medium peaks form, 2 to 3 minutes. With mixer on medium speed, drizzle in remaining 1/2 cup buttermilk and beat until medium-stiff peaks form, about 30 seconds.

6. Cut cooled cake in half horizontally. Place bottom half, cut side up, on a platter. Spoon about 2 cups cooled berry mixture over bottom cake layer and top with about 2 cups whipped cream. Gently cover with top cake layer, cut side down. Spread remaining 2 cups whipped cream over cake, then spoon remaining 2 cups berry mixture over top. Slice and serve immediately. (Alternatively, top each individual slice with berry mixture.) 

 TIP

 Make-Ahead: Prepare the blueberry compote up to 4 days in advance; store it in an airtight container in the fridge. Prepare the cake up to 1 day in advance. Once cooled, wrap it tightly in plastic wrap (unsliced) and store at room temperature. The cake can also be frozen for up to 3 months. Thaw in the fridge overnight before slicing and assembling. Once the cake is assembled, it’s best to serve it immediately. If there are leftovers, cover and store them in the fridge for up to 1 day. It will look a little messy, but still taste good! 

 

 

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Chicago-Style Deep Dish Pizza

  

Ingredients

For dough:

• All-purpose flour – 2½ cups
• Cornmeal (makki ka atta)– ¼ cup
• Butter – ¼ cup, melted
• Yeast – 1 tsp
• Sugar – 1 tsp
• Salt – 1 tsp
• Warm water – 1 cup

For topping:

• Mozzarella – 2 cups, grated
• Tomato puree – 1½ cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Oregano – 1 tsp

Method

1. Mix flour, cornmeal, yeast, sugar, salt, butter, and water to form a soft dough. Rest for 1 hour.
2. Prepare the dough and rest for 1 hour.
3. Press dough into a deep pan or cake pan, pushing and sticking it up the sides.
4. Add the mozzarella cheese layer first, then tomato puree sauce, garlic, and oregano.
5. Bake at 190°C for 30–35 minutes until set.

Note: Always layer cheese before sauce to protect the crust from sogginess.

 

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Tomato Pie

 

 Ingredients : 

Pie crust - 1 (14 oz) box (thawed) 

All-Purpose flour - for dusting 

Assorted tomatoes - 3 lb (sliced 1/4-inch thick) 

Salt - 1 tsp. 

Mayonnaise - 1/4 cup 

Egg - 1 large 

Egg yolk - 1 

Hot sauce - 2 tsp. (optional) 

Shredded cheddar cheese - 8 oz. 

Crumbled blue cheese - 1/2 cup  OR Feta/ Goat cheese can be used

Scallion - 3 (chopped) 

Parsley - a handful (chopped) 

Dill - a handful (chopped) 

Black pepper - to taste 

Cornmeal - 1 1/2 tbsp. 

Fresh thyme sprigs - for garnish

Method of preparing the pie: 

 

Flour a surface and roll the dough into a 13-inch circle. 

Lay it on a 9-inch pie pan and trim the edges, leaving a 1/2-inch border. 

Chill for 1 hour or freeze for 30 minutes. 

Meanwhile, remove the seeds from the tomato slices. Arrange them flat on a towel-lined tray, sprinkle with salt and let sit to drain for 30 minutes. 

Whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using). 

Stir in the cheddar cheese, blue cheese, scallions, parsley, dill, and black pepper. 

Preheat the oven to 425°F. Sprinkle the cornmeal at the bottom of the crust. 

Pat the tomatoes dry and using only 1/3 of them, arrange a flat layer on the cornmeal. Overlap the slices so they cover the entire crust. 

Top with 1/2 of the mayonnaise mixture and repeat- another layer of tomatoes and then mayo mix. 

Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. 

Bake for 20 minutes. Remove the pie from the oven and wrap just the edges of the crust with foil. 

Reduce the oven temperature to 375°F and bake 30 minutes more, until the center is golden brown. 

Let it set for 90 minutes. Garnish with thyme and serve.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Canned Boston Brown Bread

Canned bread may sound like a very strange novelty food, but it's actually a long-standing Boston favorite. The history of this New England special dates all the way back to the Pilgrims who had to adjust the way they made bread because of wheat shortages. They would replace a third of the wheat flour with rye and another third with cornmeal. The result was a sweet, sticky, dark bread that was often steamed to enhance all of those characteristics. 

This recipe was embraced by Boston bakers, who made another important improvement to it during the early 19th century, when cans became more widespread. They reused coffee cans to prepare this steamed cylindrical bread and served it with baked beans and sausages.

  

Ingredients for Bread:  

 

Molasses - 2/3 cup 

 

Salt - 1/4 tsp. 

 

Buttermilk - 1 cup 

 

Cornmeal - 1/4 cup 

 

Rye flour - 1 cup (or whole wheat) 

 

Baking soda - 3/4 tsp. 

 

Raisins - 1/2 cup 

 

Method of preparing the Bread:  

 

Grease three 14-oz cans and place a round piece of parchment in each of them. 

 

Whisk all ingredients in a large bowl until smooth. 

 

Now, divide the batter between the cans. 

 

Use a foil over the top of each can and secure them with a string. 

 

Place the cans in a pot and fill them with hot water to halfway up sides of cans. 

 

Cover the pot with a lid and bring to simmer over medium high heat. 

 

Now, reduce heat to low and gently simmer for about 35 minutes until the breads are set and are slightly pulling away from sides of the cans. 

 

Remove the cans from the pot and set them on a cooling rack. 

 

Remove the foil and allow the bread to cool in the can. 

 

Gently run a knife along the inside of the cans to loosen the bread. 

 

Now turn the can upside down to remove the bread. Serve with cream cheese

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Mexican Corn Bread

Ingredients

 self-rising cornmeal   1 1/2 cups

 can cream-style corn   250 gm or 1 small can

spring onion  3 thinly sliced

red bell pepper  1/4 cup chopped 

Mexican cheese blend, divided  3/4 cup shredded 

reduced-fat sour cream   1 cup

green chillies chopped  1-2 tsp

vegetable oil   1/2 cup

eggs   2

Method

Preheat the oven to 350 degrees F/ 180 deg C. 

Coat an 8-inch square baking dish with cooking spray.

In a large bowl, combine all the ingredients except 1/4 cup cheese; mix well

 then pour into the baking dish and sprinkle with the reserved 1/4 cup cheese.

Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. 

Cut into squares and serve warm.

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