Author: Thomas

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Cornbread Moelleux

It is finally possible to use the word “Cornbread” in the same sentence as “Moelleux.” For those who didn’t pay attention in French class, moelleux means soft, mellow and smooth. Generally, cornbread tends to be a little dry and crumbly, but no more! Our friend Diana O’Donnell (she’s Irish by name but French at heart) gave me this recipe – It is fluffy, sweet and far from dry! It is the perfect enhancement to all of your favorite summer barbecues and stays fresh for days. It’s easy to whip up with very little prep time. For even more Cornbread advancements and options, stay tuned later this summer as my son Thom and I put together a kicked up version of this new family favorite.

Ingredients:

  • 2 boxes Jiffy corn bread mix
  • 2 eggs
  • 2/3 cups milk
  • 1 can cream corn
  • 1/8- 1/4 cup oil

Preparation:

  • Preheat Oven 350°.
  • Prepare Jiffy Mix as directed on box.
  • Mix in all other ingredients until thoroughly incorporated.
  • Spray a 9 x 13 baking dish with nonstick cooking oil spray.
  • Back at 350° for about 40-45 minutes.

I said this one was easy and it is! You can also add in cheese, or other bit-sized pieces of anything you think would be tasty. Enjoy!

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Lime-Basil Vinaigrette Corn & Black Bean Salad

Lime-Basil Vinaigrette Corn & Black Bean Salad

The Lime-Basil Vinaigrette Corn & Black Bean Salad is fresh and healthy and great for all gatherings. Versatile too! We use it as a salsa with chips/tacos and it also goes well as a topper for grilled fish, chicken and pork. I’ve been making this easy recipe for years – it takes less than 20 minutes to prepare.

Ingredients:

  • Salad:
    • 2-3 ears of corn roasted or about 1 cup of frozen corn (thawed)
    • 1 (15oz.) can of black beans, drained and rinsed
    • 1 (15oz.) can of chic peas/garbanzo beans, drained and rinsed
    • 1 red bell pepper, diced into 1/2 inch pieces
    • 1 mango, peeled, seeded and diced into 1/2 inch pieces
  • Vinaigrette:
    • 2 limes, zested and juiced
    • 2 Tbs. balsamic vinegar
    • 1/2 cup fresh basil leaves, chopped
    • 1 tsp. ground cumin
    • 1/3 cup extra virgin olive oil
    • Kosher salt
    • Fresh ground black pepper

Preparation:

  • Salad:
    • Roast ears of corn on your grill to cook and get a little char on about 1/3 of the ear. If you’re using frozen corn you can stove top roast it in a frying pan to get a similar effect and taste. Remove corn from cob or frying pan and allow to completely cool.
    • Mix together in a large bowl the grilled corn, black beans, garbanzo beans, bell pepper and mango.
      • Note: Make sure that the beans are thoroughly drained or the salad will be a little watery. Also, dicing a mango is tricky and once it is peeled it’s slippery.
  • Vinaigrette:
    • Mix the lime zest, lime juice, balsamic vinegar, basil, cumin and olive oil. Whisk together and season with salt and pepper.
  • Pour the basil-lime vinaigrette over the salad and toss until incorporated.