Of Corn and Blueberries

You would think, living in western Washington, that the growing of corn was only for fall corn mazes. The kids'-amusement version of growing corn for ethanol. We tried growing some one year in the front yard, and it was pretty much a total failure.

 NOT what the front yard looked like. [Photo by  Glenn Carstens-Peters  on  Unsplash

NOT what the front yard looked like. [Photo by Glenn Carstens-Peters on Unsplash

Thankfully come of our farmers get a little more solid sunshine and actually manage to grow very tasty sweet corn, which hopefully we will find this week at the Market. We are ready. Ready for plain boiled corn, grilled corn, corn salad, and corn cakes.

Real Simple's Corn Cakes (August 2004)

Combine 1 cup cornmeal, 1/2 cup flour, 3/4 tsp salt, and 3/4 tsp baking soda in a large bowl. In another bowl, melt 2 Tbsp butter and whisk in 1 egg and 1 cup buttermilk. Combine wet and dry mixture and stir just until combined. Then stir in 1 cup cooked corn, 1/2 cup diced onion, and 1 cup shredded cheese. (I used half cheddar, half pepper-jack.) Heat a little oil over medium heat in a skillet. Drop the batter in, 2 Tbsp at a time, and fry a couple minutes on each side until browned. Keep warm in a 200F oven. Serve with sour cream.

We've had these corn cakes a couple times, only seasonally, with fresh corn, and they are devoured! We had kebabs alongside, but everyone's favorite was the corn cakes. And my oldest daughter didn't even pick out the onions.

The other big item on this week's shopping list would be blueberries. It's that blueberry-pie making and blueberry-freezing time of year, folks.

 [Photo by  veeterzy  on  Unsplash

[Photo by veeterzy on Unsplash

And if you don't use them all up in pies and freezing and eating out of hand, give this quick dessert a try, now that the heat has let up a bit and we can turn the oven on:

Blueberry Pudding (from an ancient Bon Appetit)

4 cups blueberries
scant 3/4 cup brown sugar
1 Tbsp plus 1 cup flour
1 stick butter, diced
1 cup milk
1 egg
2 tsp grated lemon peel
1/2 tsp vanilla extract

Preheat oven to 350F. Grease a 9" pie dish. Toss berries with 1/4 cup brown sugar and the 1 Tbsp flour and spoon into dish.

In a medium bowl, rub remaining 1 cup flour with diced butter until it forms coarse meal. Mix in remaining brown sugar, milk, egg, lemon peel, and vanilla. Blend and pour batter over blueberries.

Bake pudding about 55 minutes, until top is golden and the center isn't jiggly. Let cool 10 minutes and then serve with ice cream.

Enjoy.