Sunday, August 13, 2017

Wild Berry Corn Bread Pudding

It's been a rainy, cold summer here in NEPA, and the blackberries in our woods are just starting to ripen.  Between my Dad's yard and mine I was able to rally up a cup and a half, but the seedy-though-tasty little beasts needed to find a home.

I also have a ridiculous amount of corn bread. Seriously. There's a reason for that. I eat low cal and low carbish, and I have 28 days worth of corn bread muffins because I got some less-than-stellar cow corn in a big ol' bag and refused to waste it.

Obviously, it's bread pudding time.

Bread pudding isn't everyone's jam. After all, it's basically smushy-bread custard. But I find it's a great way to use up leftover bread and muffins, and make an easy weekend breakfast, with leftovers for the week that I can just reheat in my toaster oven while I get ready for work.


4 cups corn bread, cut into bite size pieces (I used my Cow Corn Muffins)
2 eggs
1 cup So Delicious unsweetened coconut milk drink
1 tsp. Vanilla Bean Paste (Bourbon)
1 1/2 cup wild blackberries
2 Tbsp. Lakanto (or honey, or sugar)
Dash of salt
1 tsp cinnamon
  1. In a small casserole dish or a bread load pan layer corn bread and berries.
  2. In your glass measuring cup, measure out milk. Add in eggs, vanilla, Lakanto, and cinnamon and whisk smooth.
  3. Pour over bread.
  4. Cover and place in refrigerator overnight.
  5. Preheat oven to 325F.
  6. Bake 45-55 min.
Makes 6 servings at 200 calories a serving made as is.

Saturday, August 12, 2017

Cow Corn Muffins

Cow corn.  What is it, you might ask? Well, it's corn that, upon cooking, one finds out is only fit for the cows. It's a variety of chewiness to bland depending on the issue, but it's all pretty much inedible.

I have found myself in possession of 60 oz. of cow corn through an act of folly. With corn, remember, you always get what you paid for, and cheap corn is probably cow corn.  So, I thought, I'll play with some recipes, and see what I can do.

I pureed all 60 oz. of kernels, and starred at it. Corn bread it was.

Sadly, I have no picture to show you on this one. I gobbled up half of it, then set about destroying it to make other things. But these sweet, golden, moist cakes looked like one would expect.

30 oz. corn, creamed/pureed
3/4 cup Lakanto
3/4 cup sugar
1/2 Tbsp. molasses
4 eggs
1/2 cup salted butter, softened
2 Tbsp. powder
3 cups flour
  1. Preheat oven to 400F.
  2. In a large bowl, combined corn, sweeteners, molasses, eggs, and butter.
  3. Sprinkle powder over top, then stir in well.
  4. Add flour, one cup at a time, mixing well. A bit more than a muffin mix.
  5. Scoop into lined muffin tins.
  6. Bake 20-25 minutes until gold.
  7. Cool completely before storing.
Make 28 at 125 calories a muffin