Rustic Skillet Corn Food

RUSTIC SKILLET CORN

Steps:

• Cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
• Add butter to drippings in skillet; cook until melted. Stir in corn, lime juice and chili powder; cook 3 min. or until heated through, stirring frequently. Add bacon; cook and stir 1 min. or until heated through.
• Remove from heat; sprinkle with zest.

CORN PONE

Steps:

• Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.

RUSTIC CORN BLINI WITH HAM SALAD

Steps:

• Whisk together the flour, baking powder, sugar and 1 teaspoon salt in a medium bowl. Pulse the corn in a blender until almost smooth, leaving some visible kernels, then add the milk and puree until smooth. Transfer the corn mixture to a bowl and whisk in the butter and egg. Pour the egg mixture into the flour mixture and stir until well blended. Let the batter rest for 30 minutes.
• While the batter rests, pulse the ham in a food processor until finely chopped. Transfer the ham to a bowl and add the mayonnaise, onions, lemon juice, paprika, celery and 1/2 teaspoon each salt and pepper.
• Heat a griddle or heavy nonstick skillet over medium heat until hot, then lightly coat with nonstick cooking spray. Working in batches, pour 1 teaspoon batter per pancake onto the griddle and cook until bubbles appear on the surface and the undersides are golden, 1 to 2 minutes. Flip the pancakes with a spatula and cook until the undersides are golden brown, about 1 minute more. (Reduce the heat if the pancakes brown too quickly.) Lightly coat the griddle with cooking spray between batches, if necessary.
• To serve, top the warm pancakes with 1 teaspoon ham salad and garnish with a parsley or celery leaf.

RUSTIC OATMEAL CORNBREAD

Steps:

• Preheat oven to 450 degrees.
• Mix together dry ingredients.
• Stir in beaten eggs, butter, & milk.
• Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
• When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
• Return to oven & bake approximately 15 minutes until browned.
• Cut into wedges to serve.

FESTIVE SKILLET CORN

Steps:

• Melt 2 tablespoons of butter in skillet over med heat.
• Add corn and cook until kernels separate (2 minutes).
• Add remainder of ingredients, including the 3 tablespoons butter, and simmer covered for 15-20 minutes.