The CookingBites Recipe Challenge: Corn

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Okay, I know I said I was only going to enter one recipe. But then I was thinking, "Oh, wouldn't this be a great idea?" It's another two-part recipe. So here goes.

Part 1:
Recipe - Lemon Butter Corn Crema

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Part 2:
Recipe - Golden Masa Seafood Crepes with PEI Mussels and Lemon Butter Corn Crema

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Recipe - Lemon-Buttermilk Corn Muffins

Lemon-Buttermilk Corn Muffins

Lemon-Buttermilk Corn Muffins


Ok, on the surface, these just seem to be corn muffins with a bit of lemon added. They are that, but, wow, what a difference a bit of lemon makes!

These are just scrumptious - as good as a cupcake with frosting, IMO. What's really nice is that they perfectly ride the fence between sweet and savory. Regardless of the citrus, these would be right at home next to a bowl of chili or bean-and-ham soup; because of the citrus, these would be welcome with a big ol' spoonful of jam and some butter.
 
JASOH1 said:
Yummy, just serve them warm with some fresh honey and butter for me, thank you. I'll be right over.
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Truly, these surprised me. When I was going through my cookbooks at the start of this, I saw it and thought..."I have everything on hand, and it's easy," but I just saw it as a slightly less boring cornbread.

Was I wrong. It might sound like I'm overselling it, but that little bit of lemon is the pig's tail. This is my go-to cornbread recipe from now on. That little bit of citrus brightens it up just enough, without turning it into lemon cake, really nice.
 
A lemon corn cake would be okay in my book. Really. You would't even have to frost it. But you could, and I would be okay with that, too!
 
JASOH1 said:
A lemon corn cake would be okay in my book. Really. You would't even have to frost it. But you could, and I would be okay with that, too!
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I know it's off topic, but if you like lemon cake, you should try lemon jello cake. It's a white cake mix that is mixed with a box of lemon jello, then glazed with a mix of 10x sugar and lemon juice. It's a light fluffy tender cake that is perfect for summer. My mother made this cake as long as I can remember, so recipe is at least 55 years old.
 
I do I do, yes I do! I love lemonade and lemon cake and lemon butter and lemon ice...the problem is with a cake is I need a cake that makes only 2 servings, otherwise I will be throwing 3/4 or more of a cake in the trash. Hubby doesn't have a sweet tooth and I like sweets only occasionally. If I ever have the opportunity to cook for other people than hubby and myself, I would try it, thank you for the tip!
 
JASOH1 said:
I do I do, yes I do! I love lemonade and lemon cake and lemon butter and lemon ice...the problem is with a cake is I need a cake that makes only 2 servings, otherwise I will be throwing 3/4 or more of a cake in the trash. Hubby doesn't have a sweet tooth and I like sweets only occasionally. If I ever have the opportunity to cook for other people than hubby and myself, I would try it, thank you for the tip!
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I'm in the same boat as far as hubby. Unfortunately, I would find myself trying to eat it all before it went stale. I really like this cake.
 
I used to make refrigerator cakes. I would blend flavors, like raspberry lime or lemon strawberry. They are nice in the summer because they are refrigerated. I always poked holes in the cake and poured jello in them, and then after they were cold I would serve with whipped cream and fresh fruit. It's a nice way to use a mix.

I might have to try those lemon corn muffins.
 
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