Time 1h Yield 6 servings Number Of Ingredients 17 Steps:
Preheat the oven to 425 degrees F. Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined. Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter. Heat a 10-inch cast-iron skillet over medium-high heat. Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes. Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.
Time 45m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
- Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
- Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
- Serve garnished with the scallion greens and reserved bacon.
Time 1h Yield 6 Number Of Ingredients 15 Steps:
Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings. Allow bacon to cool; crumble and set aside. Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes. Stir in garlic and cook until fragrant, about 2 more minutes. Mix in beef broth and corn; bring to a boil. Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.
Time 1h Yield 6 Number Of Ingredients 15 Steps:
Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings. Allow bacon to cool; crumble and set aside. Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes. Stir in garlic and cook until fragrant, about 2 more minutes. Mix in beef broth and corn; bring to a boil. Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.
More about “melodys corn maque choux recipes”
Time 1h Yield 8 serving(s) Number Of Ingredients 12 Steps:
Using high heat combine 4 T butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. Cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. Stir occasionally and stir more as it starts to stick. Gradually add 1 C of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally. Add 4 T butter and stir. Cook 5 minutes, stirring frequently and scraping pan bottom. Reduce heat to low and cook 8-10 minutes, stirring once or twice. Add 1/4 C stock and cook 15 minutes, stirring frequently. Add the remaining 1 C stock and cook 10 minutes, stirring occasionally. Stir in 1/2 C evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. Remove from heat. In a bowl, combine eggs and the remaining 1/2 C evaporated milk. Beat until frothy. Stir into the corn and serve. Heat from the corn will cook the eggs, but will not curdle.
