Corn Pudding

A few weeks ago I bought a huge, gigantic bag of corn on the cob from a Long Island farm market. When I say gigantic I mean 55-60 ears of corn.  Yes, you read correctly.  This bag of corn was needing to be eaten, so I went on a recipe hunt for any main dish, side dish, dessert, anything to use this corn.  This recipe has my husband's approval, so I figure that is a seal of approval for posting here.  When I was looking at other corn pudding recipes, I determined it would be easy to condense and have a small ingredient list and still achieve the same end results.  

Do you like sweet corn?   This is the a great way to eat it.

Ingredients:

1 can Sweetened Condensed Milk
1 cup Water
1 stick of Butter
1/2 Maseca (Cornmeal can be substituted)
3 ears of Fresh Corn removed from Cob
1 tablespoon Kosher Salt

Preheat the oven to 425 Fahrenheit

Place oven proof dish in oven with 1/2 stick of butter, melt butter in dish.

Fill medium pan with water and bring to boil over high heat.  Add salt, stir and add corn.
Boil for 1 minute and drain in colander.

Place corn in oven proof dish with butter.

Mix milk, water, and Maseca. Pour over corn.

Thinly slice remaining butter on to top of the corn mixture.

Bake corn pudding for thirty minutes or until golden brown around the edge.

Enjoy!

Corn Pudding

Printable Recipe Found Here

Ingredients:

1 can Sweetened Condensed Milk
1 cup Water
1 stick of Butter
1/2 Maseca (Cornmeal can be substituted)
3 ears of Fresh Corn on the Cob
1 tablespoon Kosher Salt

Process:

Preheat the oven to 425 Fahrenheit

Place oven proof dish in oven with 1/2 stick of butter, melt butter in dish.

Fill medium pan with water and bring to boil over high heat.  Add salt, stir and add corn.  

Boil for 1 minute and drain in collander.

Place corn in oven proof dish with butter.

Mix milk, water, and Maseca.  Pour over corn.

Thinly slice remaining butter and place on top of the corn mixture.

Bake corn pudding for thirty minutes or until golden brown around the edge.

Enjoy!

Corn & Flour Tortillas

I wanted corn tortillas, but not the difficult rolling job of making them.   Since I don't have a nifty tortilla press, I made tortillas with half corn and half white flour today.  The enchilada sauce I made, was needing some tortillas, so they could be enchiladas together.  These tortillas have a destiny, but you are welcome to eat them however you want.

 Homemade tortillas, these are a hybrid of corn and white flour together in happy tortilla bliss.

Ingredients for this recipe are: 1 1/2 cups white flour, 1 cup Maseca, 1/4 cup Canola Oil, 1/2 cup
warm water, 1 Beaten Egg, and 1 Teaspoon Salt.

 Add flours together in large bowl.

 Mix eggs, oil, water, and salt together.

 Bring wet and dry together to make this.  Knead until the dough forms a uniform ball.

Divide into golf size balls.   I doubled the recipe (I have a big family).

 Roll out dough, preferably into a circle.  I'm told rotating dough quarter turn after each roll and
 using a much smaller rolling pin will make more round tortillas.

Preheat griddle on high for 5 minutes.  If you have cast iron use that instead.

 Cook tortillas on griddle till golden brown bubbles form.

 Flip and repeat.

 Repeat with other balls of dough.

Enjoy!

Beef & Black Bean Empañadas (with a little tamale flare)

What do I mean by an empañada with a tamale flare?  I changed the recipe and included Maseka so it tastes like a tamale but has the look and portability of an empañada (as in you can pick it up and it won't crumble between your fingertips or require a fork and knife to eat).  I enjoy making and eating Mexican food.  Of course, I'm fairly certain my gringo heritage and my lack of a Mexican grandmother, as I pointed out before, means my knowledge is limited as to what authentic Mexican food is truly like. Forgive me as I share with you a recipe I came up with on my own that has a Mexican flare to it.

If an empañada and a tamale got together.

Ingredients for this recipe are: 140 grams of all purpose flour, 140 grams of Maseca flour
(total of about 2 1/4 cups), 1 egg, 1 stick frozen butter, 1 1/2 teaspoons salt, 1/2 cup ice water,
and 1 tablespoon vinegar (I tripled the recipe since I was bringing this to a potluck at church).

For the filling I used leftover chili.  Did you make the chili I posted about here? I drained it in a large sieve over a large bowl, I needed a less wet filling.

Preheat oven to 375 Farenheit

 Add all ingredients to a bowl.  Using your fingers break apart the butter into pea size pieces,
then use the pastry blender to finish incorporating all the butter throughout the flour.

My massive ball of empañada (with a tamale flare) dough goodness.

 Put out a large sheet of parchment paper on work surface.   Dust with flour and roll out dough
to a large rectangle about 1/8 inch thick.

 Cut dough using a 4 inch round cookie cutter.  Place 1 tablespoon of filling in the middle.
Fold over, press edges and crimp if you would like or use a fork.

 My husband kindly photographed my impressive empañada skills.

 Look at those beauties?  Brush with egg wash (1 egg yolk, and 1 tablespoon water mixed). 

Bake on a parchment paper lined cookie sheet for 10 minutes, maybe more.
 Check your food after 10.

I love how they turned out.

By the way, I had to test one before we went to our church potluck, and yes it tasted like a tamale
 but so much more portable.  I have memories of eating tamales my mom bought from a local
Mexican store and topped with canned chili.  Don't mock me, it was really good.
This is for you mom.  Thanks for the idea.

Enjoy!