Corn for Breakfast

I wanted to have something a little different for breakfast. And for some reason, I was craving some of the corn I put away this summer. I usually make quiche on the weekend, but wasn't in the mood this morning. I will probably still make a quiche for this week but I did some digging and saw recipes for veggie pancakes and thought corn cakes sounded good. For my friends with gluten issues, this recipe will work for you. I had bought almond flour a bit ago and have found for many things, I prefer using almond flour. Since I have always had people in my life who were celiac and/or gluten allergic, my baking powder is also gluten free. I didn't intend to make this gluten-free, however, it worked nicely and that is always half the battle.

 Gluten-free Corn Cakes

• 2 cups frozen sweet corn **, thawed
• 1/3 cup milk
• 1 large egg*
•  3/4 cup almond flour
•  1 tsp gf baking powder
•  4 strips bacon, crumbled
•  salt and pepper, to taste

 Place half the corn, the milk and egg into the blender and puree. Mix flour, baking powder, salt and pepper in a medium bowl. Add liquids and mix well. Stir in remaining corn and bacon. Spray a large skillet with cooking spray and heat over medium heat. Drop batter by spoonful and cook, flipping once, until browned.

*CSA ingredients
 **Farmers market ingredients

A Little Southern Style Corn

Anybody who knows me knows that I lived in Virginia for 20 years and really did not enjoy living there.  It was too hot, too humid and people were too "in your face".  But I will admit that there are a few "guilty pleasures" that I still have to revisit when I have the ingredients to do so.  And it has been about 20 years since I've had today's recipe.  One of my favorite side dishes I discovered on a trip to Tangier Island.  Corn Pudding!  While there are many, many different versions of baked corn casseroles, there is nothing quite like real, good, old-fashioned, southern corn pudding.  Most corn casserole recipes are more like rich cornbread...many using Jiffy Corn Bread Mix.  Real corn pudding is more like a really rich quiche bursting with fresh corn cut form the cob.  It took me a while, but I figured out how to put together the real thing.

Corn Pudding

• 3 eggs*
• ½ tsp. salt
• 2 cups milk
• ½ cup sugar
• 4 cups fresh corn*
• ½ stick butter
• 3 heaping tbsp. almond flour

Melt butter in 9x13” baking dish in 350° oven.  Combine eggs, flour and sugar; beat well.  Add milk, corn and salt.  Stir corn mixture to combine and add to melted butter in baking dish.  Bake for 45-60 minutes or until firm.

*CSA ingredients