Tag Archives: corn

Wherein I get Carried Away. Again.

When it comes to making things that I could easily buy myself, I’m willing to concede that, just occasionally, I get just a little extreme in my cooking.

I think that I may have hit a low point this weekend when I went to Momofuku Milk Bar for the explicit purpose of getting corn powder so that I could then bake Momofuku corn cookies myself.

Yes, you read that right.

It was one of those cases of doing something for the sake of challenge alone. Or, more accurately, one of those cases of making things more complicated than necessary for the story.

If you’ve ever wondered what kind of idiot goes to a bakery just so she can attempt to recreate their recipes (probably at a higher cost point, no less)… Well, now you know.

Still, I can’t say I’m sorry.

After all, I made Momofuku Milk Bar corn cookies myself and they were good. Really, really good.

I realize that on paper, corn cookies aren’t an easy sell. They sound like the kind of food that’s created for the sole purpose of getting children to get their daily serving of vegetables. Disingenuous at best and disgusting at worst.

In practice, nothing could be further then the truth.

Think of them as an amplified version the starch—there’s something that happens when all of the different essences of corn combine. It’s sweetness intensified; what I’d imagine corn must be like fresh from the fields. Assuming, of course, that you happen to have a stick of butter and cup of sugar with you while you eat the kernels. You get the idea, anyway. Which is to say, these corn cookies are unexpectedly flavorful and more delicious that I can adequately describe. It’s well worth the effort to make these at home.

And, if you want to go all out—and why wouldn’t you, really?—I’d suggest pairing a cookie with cinnamon ice cream and dousing the whole thing in bourbon.

Trust me on this one.

Corn Cookies
Recipe courtesy of Momofuku Milk Bar

16 TBS Butter (2 sticks) at room temperature
1 1/2 cups sugar
1 egg
1 1/3 cups flour
1/4 corn flour
2/3 freeze dried corn powder
3/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp kosher salt

Cream the butter and sugar in a mixer with a paddle attachment on medium-high for 2-3 minutes. Scrape down the sides of the bowl, then add an egg and beat for 7-8 minutes on medium-high speed.

Reduce the mixer’s speed and add in the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix everything for approximately 1 minute.

Using a 1/3 cup measure of 2 3/4 oz ice cream scoop, portion out the dough on a baking sheet lined in parchment paper. Pat the tops of the dough flat. Cover in plastic wrap and refrigerate for at least 1 hour (and as long as one week). Do not bake your cookies from room temperature—the cookies won’t bake properly.

When you are almost ready to bake, heat the over on 350 degrees Fahrenheit.

Arrange the chilled cookie dough a minimum of 4 inches apart and bake for 15-18 minutes. The baked cookies should be bright yellow in the center, but browned on the edges. Allow the cookies to cool completely.

Room temperature cookies will last up to 5 days. They’ll last in the freezer for up to a month.

Men>Makes 13-15 cookies

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Filed under Cookies

And, go—

If the Friendsgiving feast that I’m planning is going to be a success this Saturday, I have a lot to accomplish.

A lot.

Let’s go through the list, shall we?


  • Defrost a turkey.

  • And, er, figure out how to cook it properly. (Maybe I shouldn’t admit this?)

  • Come up with the rest of my menu.

  • Groceries. Laundry. Holiday Shopping. Cleaning. Blah, blah, blahing. (In theory, this will all get done. In practice, it’s pretty to think so.)

  • Find dehydrated corn, so that I can make Momofuku corn cookies. (Increasingly unlikely)

  • Take a serious look at the menu, cutting three items off, rather than adding four more. (I think that it’s safe to say the Corn Cookies might be the first thing to go.)

  • Begin cooking.

  • Finish cooking.

  • Be a relaxed host.

I could go on, but I’d imagine that it’s a little boring for you and overwhelming for me.

At any rate, I think it’s safe to say that this is my least thought out dinner, yet.

So, the menu is mostly in the planning stages—there’s bread to be baked and left out to stale for stuffing, flavorings to be determined.

Mind you, the whole point of Friendsgiving is to relax with friends, so the key here is finding the rhythm to get the cooking started and slough off what’s felt like the longest. week. ever.

The recipe for corn pudding that follows is my way in—it’s a family favorite, tried and true, and straddling the line between sweet and savory so well that it could be served at any course. So, if the pumpkin custard that I’m considering making for dessert doesn’t pan out, I have a back up. And, if it does, I have leftovers for breakfast the next day.

Not a bad result for less than 45 minutes worth of effort if I do say so myself. Or, put more bluntly: there’s no reason you shouldn’t make corn pudding immediately.

Corn Pudding

2 cans corn kernels, rinsed and drained
1 can creamed corn
3 TBS flour, plus 1 tsp
1/2 cup sugar
1/3 cup whole milk
2 eggs, well beaten
4 TBS butter, melted

Preheat oven to 425 degrees Fahrenheit and grease a oven-proof casserole dish.

Shake corn kernels in a bag with 1 tsp flour until they are coated to prevent the kernels from settling to the bottom of the dish.

Combine all ingredients in the order that they are listed, making sure to mix continuously as the hot butter is being added in.

Pour the mixture into the greased casserole dish, and bake for 35 minutes at 425 Fahrenheit, until the pudding is golden.

Allow to cool slightly before serving.

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Filed under Meatless, Starch & Grains, Vegetables

Screaming of Summer

When I started this blog more than a year ago, I made a promise to myself that I wouldn’t resort to posting about the weather. I’ve had a nice run of it, too. But, on the East Coast, last week was too hot to go without mention.

So, in the midst of the last epic heatwave, I did the only reasonable thing possible—I left the city.

Atlantic City has the benefit of being far enough from New York City to feel like you’re getting away, but close enough to make the trek in a day.

Plus, it’s quintessential Americana.

In the interest of full disclosure, I had never been to Atlantic City before, but after spending last summer at Fenwick Island and visiting Ocean City, I had list in mind—salt water taffy, a trip to the Casino (I won 15 cents! After spending 5 dollars!), a stroll on the boardwalk, and a trip the beach.

Did I mention how much I love Americana? Especially, this kind, that’s so specifically connected to the summer.

I made this succotash before the latest heatwave, when I could still stand the idea of turning on my oven, but I’m sharing it now because, much like my weekend daycation, it screams of summer to me.

Make it for your next picnic.

Summer Succotash

1 cup dried cranberry beans
4 ears of corn
1 TBS olive oil
6 strips bacon, diced
1 shallot
1 tsp red pepper flakes
2 TSP red wine vinegar
salt and pepper to taste

Rinse the cranberry beans, bring them to a boil for 3-5 minutes, covered and let stand for 3 hours. Rinse and cook for 45 minutes in salted water. Set the cooked beans aside, allowing them to cool.

At the same time, preheat your oven to 350 degrees Fahrenheit. Coat the corn cobs with olive oil and salt to taste. Cook 45 minutes, and set aside to cool. Once the corn is cooled, cut the kernels off of the cobs and set them aside.

Heat a large skillet over a low flame. Once the skillet is hot, add the bacon, cooking until the fat has rendered, about 10-12 minutes. Remove the bacon and set aside.

Add the shallots and red pepper flakes to the bacon fat, sauteing for 3 to 5 minutes, until the shallots are soft. Add the corn and cranberry beans back into the skillet, stirring to combine. Add the red wine vinegar into the pan and stir, scrapping the brown bits from the bottom of the pan.

Plate the succotash adding the bacon to the top. Serve at room temperature.

Serves 4 to 6

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Filed under Beans, Vegetables