Tag Archives: corn

Easy, Fluffy Cornbread

24 Nov

The BusyFoodie is back! It’s been a while since I posted anything, but you know….life gets in the way. My husband and I bought our first home, and we took a trip to Hawaii – a post on where to eat in Hawaii is coming soon! (hopefully). I finally found a bit of time to post a recipe. For Thanksgiving, we made a pan of delicious, fluffy cornbread. It’s great as a side dish, or you can bake some in mini muffin tins for a basket of bite-sized appetizers.

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Ingredients

  • 3 cups all-purpose flour
  • 1 cup cornmeal
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 2 cups milk (I use skim or 1%)
  • 2/3 cup canola oil
  • 2 large eggs
  • 7 tsp baking powder
  • 2 tsp salt

Directions

  1. Soak cornmeal in milk for 30 minutes.
  2. Preheat oven to 400F.
  3. Mix all dry ingredients (except cornmeal) in a large bowl.
  4. In a separate bowl, combine oil and eggs.
  5. Grease a 9 x 13 inch pan.
  6. Mix together all ingredients, and then pour into the greased pan.
  7. Bake in oven until the top is golden brown, and a knife inserted in the center of the cornbread comes out clean, about 22 minutes.

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Roasted Red Pepper and Tomato Soup

21 Dec

It’s getting cold here in the Northeast…that means it’s time for soup! I found an easy red pepper and tomato soup recipe. I’ve modified it very slightly.

roasted red pepper and tomato soup

 

Ingredients

  • 3 red bell peppers, rinsed, stemmed, seeded, and halved
  • 3 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
  • 1 tablespoon paprika
  • 3 cups vegetable or chicken broth
  • 2 teaspoons fresh lemon juice
  • Salt and pepper
  • Plain yogurt

Preparation

  1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes.
  2. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
  3. In a large pot, over medium heat, add  olive oil and onion. Stir often until onion is soft, about 5 minutes.
  4. Add the garlic and stir until translucent, 1 to 2 minutes.
  5. Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
  6. Remove from heat. Using a hand blender, purée the soup until smooth (or you can use a food processor or blender).
  7. In the pot, stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.

Serving Tips

  • Optional: add roasted corn to add sweetness.
  • Serve in cups or bowls and garnish with a dollop of plain yogurt and parsley or cilantro.
  • Make soup up to 3 days ahead. Store airtight in the refrigerator.

Original recipe here.

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