View allAll Photos Tagged corncakes
It is quite a challenge to create beautiful baked goods when you no longer eat gluten (wheat), soy, dairy (milk products), yeast, refined sugars! I haven't opened very many gluten-free recipes, but by the same token I haven't found one, completely, edible one, yet! (Although they are all helpful on how to learn to work with the necessary "alternative" flours and starches.)
I tend to go right to a "normal" cookbook then substitute as I go.
I haven't yet come up with a great flour mixture that I can say I love, but I am having some fun trying (although alternative flours are CRAZY EXPENSIVE!)
With winter overlapping autumn I felt like a hearty cake-like cornbread so here is what I came up with and I really like it!
(No, I didn't add up the calories! Yikes!)
When you create a gluten free flour mixture you usually create a good amount of it so you don't have to mix this much stuff on a regular basis!
I agree that bean flours are kind of bitter tasting, but I purchasd some so I was going to use it up, so, it is apart of this batch of flour:
1/2 cup tapioca starch
1/3 cup potato strach flour
1 cup garbonzo bean flour
3/4 cup almond meal flour (terribly expensive!!!)
1/2 cup brown rice flour
1/4 cup buckwheat flour (for the fiber!!!)
1 cup white rice flour
5 teaspoons xanthan gum (you must use this to hold the flours together, a gum is basically in place of gluten)
Here's the actual recipe:
4 medium eggs
1 1/4 cups rice milk
1/4 cup soyless margarine (I use earthbalance but it is also expensive!)
1/4 cup soyless vegetable shortening (I don't like the brand I use, plus it is expensive)
1 tablespoon walnut oil
1/16 cup cooking oil
7/8 cup my flour mixture (above)
7/8 cup corn flour (MA-SE-CA white bag)
7/8 cup corn flour ( MA-SE-CA brown bag tamale flour)
1/2 tablespoon vanilla
1 cup raw sugar
1 tablespoon + 1 teaspoon molassis
1 teaspoon honey
3/4 teaspoon salt
1 tablespoon baking powder
I happened to have about 1/4 cup of canned pumpkin so I mixed it with some of the cake batter and spread it across the top, yum!*
Into a greased square pan, 350 degrees and it cooked a long time, I just kept checking it, maybe near an hour?
Figtree's Cafe
429 Ocean Front Walk
Venice, CA 90291
From left to right
1. Navajo corncakes, topped with feta cheese, avocado and black beans.
2. Avocado chicken melt sandwich, served with Caesar's salad on the side.
3. Chicken pasta, served with garlic toasts.
4. Cricket Cola.
Doughty's Court, the former entrance to Doughtys Oil Mill which has now been converted into apartments. On Waterside South, in Lincoln, Lincolnshire.
Padleys 1842 map shows buildings on the site and occupied by Harvey, Mackinder and Co. The in 1852 it was leased by John East and Son merchants. By 1855 the site had been taken over by Doughty and Sons. Doughtys had been established in 1791 and were bone merchants providing crushed bone as a fertiliser, before moving here they were based at 45 Bailgate.
A western mill with central vehicle entrance and chimney to rear were built in 1863, together with a building range to rear. Shortly before in 1889 a the one-storey shed with vehicular entrance between the 2 mills designed by architect J Spencer Hardy was built. The site expanded on to new land on the east where the eastern mill was constructed in 1891. The architects for this were Mortimer and Son and Porter and Co made cast-iron stanchions. The building south of the wide entrance contained bricked-up chutes in its north stone wall, and reused timber lintels in the west and internal walls
In 1885 the company was called Doughty Son and Richardson whose products included linseed cake, cottonseed cake, oil and corn cake, agricultural foodstuffs and fertilisers. 1922 they went into liquidation and were bought by Barkers and Lee Smith. A weighbridge installed in carriageway of Newton Street in 1949 by Barkers. The site was subject to a serious fire in 1952.
It was converted into domestic apartments for Longhurst Housing Association between 1997/1999. Buildings on Melville Street north of Longhurst Building were demolished in 2001 but underground remains including cellars and wells remain.
For the new Donna Hay Styling and Photography challenge I decided to keep it fairly simple for Christmas and this is a perfect little sidedish for christmas too!
Molasses braised beef on Venezuelan corn cake with jalapeno cream cheese and seared baby bok choy
Photographed at the Historic Trempealeau Hotel
Trempealeau Wisconsin
Saturday April 26th, 2025
Corn cake with lemon thyme sherbert, blueberry compote, honey graham cracker crumble and lavender goat cheese mousse.
It's like a party of flavor in every bite.
Popcorn Cream Cake honors Summer sweet corn. Sweet corn infused cake, popcorn pastry cream, and butter frosting--it's a dessert version of corn on the cob!
Get the recipe at: layercakeparade.com/popcorn-cream-cake/
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A dining fiasco...
Fiasco: noun
1. An Italian squat, round-bottomed, straw-covered bottle, usually containing wine from the Chianti region
2. A mishap in which the normal realm of human error, fumble, mishap and mistake gives way to a complete breakdown of order
My experience at the Wickford Diner was a complete fiasco (in the second sense above), but the resulting comedy of errors was so entertaining that I just had to tell other people about it. This isn't really a complaint, since in the end the humor of the situation greatly outweighed any of the inconvenience.
This Memorial Day, I found myself in Wickford, RI, immediately before the morning's Memorial Day Parade. Carol and I were hungry for a little breakfast (our earlier efforts at Allie's Donuts failed, due to Allie's being closed for the holiday), but the Wickford Diner was open.
I've been to the Wickford Diner several times before in the last umpteen years (previously in 2001, 1996, and probably sometime before that), with pleasant memories of the basic staples of RI cuisine: johnnycakes and chowder.
The Wickford Diner has had a number of changes from my early visits: the place has been heavily renovated, and now includes a large seating area from the adjacent building. The menu has been simplified to basic breakfast fare (I no longer could find corncakes on the menu, for example). But the overall environment looked nice and the smells emanating from the kitchen were pleasant. So we took a seat and decided to give it a try.
It quickly became obvious that something wasn't quite right that morning, since several minutes passed before we got menus and drink orders. Several other tables were still obviously awaiting either menus or food, and several other tables weren't bussed. After a few minutes of observation, it became obvious why: only two people were working the restaurant (one waiting, one cooking).
Our suspicions were confirmed when several minutes later, the waiter rushed over with menus, and apologetically explained that normally there would be several more people working there, but that two had quit in the last 24 hours, and he himself had been on the job for only a few weeks. He then quickly took our orders, apologized again, rushed the order to the kitchen, and started another quick round of the patrons to try and get caught up with orders, bills, coffee, waiting, and busing.
Unfortunately, due to the Memorial Day parade starting in an hour, there were a lot more people coming into the Diner than normal for a Monday morning, and you could see the already-existing backlog of work getting worse.
Like the famous Lucy skit in which she's decorating and boxing cakes coming off the assembly line, you could see the breakdown coming: People could no longer find clean tables at which to sit. The waiter was running out of menus since everyone still had their menus while waiting to order. The kitchen was backing up since the single waiter couldn't deliver the food to the tables quickly enough. The coffee was running out, and a series of empty OJ bottles was building up at the waiter's station. Nobody was getting their bills settled since the waiter was busy with the above. Oh, and the register was out of small bills anyways.
Now, I've seen enough well-run restaurants to know that an experienced staff probably could've kept the place running decently with just two people, but this waiter in particular just wasn't experienced enough (I'm not faulting him, he was new there, and obviously trying his best.)
The funny thing is, everyone seemed to be in a pretty good mood about it. It was a holiday, everyone was in a basically good mood, and wanted things to work out. That, and due to traffic being blocked off, none of us were going anywhere until after the parade, anyways, so we might as well make the best of things.
So, as the situation in the kitchen became more and more dire, it was actually kind of entertaining to watch events collapse on themselves. To borrow a phrase from theater, the Fourth Wall was broken, and people all of a sudden decided that a successful breakfast was going to require everyone to break their roles. One woman starting busing tables. Another woman started topping off coffee. I found the coffee cups, started delivering coffee to people still waiting for their coffee, and made a new pot (I didn't find the cream, so another woman was happily shuttling the one filled cream pitcher between tables). The cook emerged from the kitchen and started delivering food to tables. People dug into their pockets for some small change to break the bills in the register. An informal rule was instituted: if you help yourself to a refill on coffee, you have to offer to top off everyone else.
Still, it was obvious that the situation was dire, and that without intervention, it was just going to continue spiraling downhill. The cook and waiter decided that it was important not to give people a bad experience, so they made the decision to do a strategic retreat and regroup: they closed the door. No further breakfast would be served, the existing tables would get taken care of (they comped everyone, but I'm pretty sure everyone left a reasonable amount of money (in small bills... :) ) anyways), and they'd use the next 45 minutes (until the end of the parade) to regroup for lunch. My last view of the diner was seeing the cook standing on the roof (no, I didn't have to talk him down, he was just getting a breather and watching the parade).
I wish I could've hung out to see how lunch went, I really want to know if they managed to get their game on and closed out the day without any more fiascos. I hope neither the cook nor the waiter got in trouble for this, since they were seriously giving their best, but it was just overwhelming them in a way I've rarely seen a place get overwhelmed.
I also have to wonder where the owner and/or manager were, since in the end, it's their responsibility. If the staffing issue couldn't get addressed in time, it might've been better to give everyone the day off and not have customers exposed to the comedy of errors that this became.
In the end, I don't have many complaints. My breakfast was decent (my homefries and Carol's french toast were very good, although the pancakes were just run-of-the-mill), it ended up not costing us much, and we were thoroughly entertained.
Michael is a fabulous hand model. He and his appendages really bring out the mouthwatering beauty of my corn cakes.
Quick iPhone video snapshot of the Pocket Book of Boosh, for Boing Boing.
The Pocket Book of Boosh (Paperback, out in October 2009):
BB INTERVIEW SERIES WITH THE MIGHTY BOOSH
* PART 1: www.youtube.com/watch?v=JPZPxrM2vzc
* PART 2: www.youtube.com/watch?v=79F6pga4TUg
* PART 3: www.youtube.com/watch?v=Cd7k6WNUvis
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The Mighty Book of Boosh (Hardcover):
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* The Mighty Boosh online:
* Adult Swim (US)
www.adultswim.com/shows/themightyboosh
* BBC (UK)
www.bbc.co.uk/comedy/mightyboosh/
* On Myspace
www.myspace.com/themightyboosh
------
DVDs:
Season 1: tinyurl.com/lher68
Season 2: tinyurl.com/mch7kf
Season 3: tinyurl.com/lefbfh
Jars Ceramics Maguelone Rectangular Plate in Neutral Gray: www.didriks.com/Jars-Ceramics-Maguelone-Rectangular-Salad...
Sabre Nature Flatware in Black: www.didriks.com/sabre-flatware-paris/nature-wood-flatware...
Libeo Home Fjord Linen Napkin: www.didriks.com/Fjord-Linen-Napkin-by-Libeco-Home.html
Mr9 and Mr4 were laughing and giggling this morning in the background. Mr4 had asked for "cornflakes" and Mr9 was going to the pantry and instead retrieving corncakes and tinned corn and ricecakes and tinned corn and peas.
Me: That looks like fun, whatyadoing?
Mr9: We're playing Bad Google Search
I've always wanted to try Los Amates, but they don't open for lunch, except Sundays in Summer, and we always seems to be in Fitzroy around lunchtime on a Saturday!
Their display was full of unusual foods but with the familiar vibrant reds, greens and yellows commonly associated with Mexican food. A look at their menu confirms my suspicions that this is the real deal. Along with the more familiar tacos, taquitos and quesadillas were the Chilaquiles con Frijoles, Huaraches and Pambazos.
Feeling brave, I opted for the Huaraches Nopales, or soft sandal-shaped corn cakes with pickled cactus. While the huaraches corn cakes were a bit rubbery, the tangy crunch of the nopales pickled cactus and the salty queso fresco fresh cheese made it an interesting vegetarian snack. AUD6.50 is a bit steep though, but it is because Mexican street food involves a lot of work to transform frugal ingredients into morsels like this.
More filling is the lasagne-like scoop of chilaquiles, a baked mound of corn tortillas layered with tomato sauce and cheese. Very well spiced and, served the the frijoles (black beans) to add some bite and protein. Delicious.
I can't wait to go back to Los Amates for a proper meal and sample more authentic Mexican food!
Los Amates Mexican Kitchen
(03) 9417 0441
34 Johnston St, Fitzroy VIC 3065
Reviews:
- Los Amates - by Matt Preston, The Age, November 14, 2006
- Mexican wave - by Richard Cornish, The Age, April 27, 2010
Green chili cheddar corn cakes, topped with chorizo, 2 poached eggs, and queso fundido, pico de gallo (on side per request), green onions, and avocado. Served with maple bacon grits
Wild Eggs, Lexington KY
At the Cafe Orleans in Disneyland
Vegetable Ragout with Eggplant, Red Onions, Bell Peppers, Squash, Zucchini, and fresh Garlic served with Corn Cakes topped with Grana Padano Cheese
This kind of makes me sad that I didn't own a dslr the time I ate at Club 33. I'll be lucky if I ever get a chance to get in there again.
Jars Ceramics Maguelone Rectangular Plate in Neutral Gray: www.didriks.com/Jars-Ceramics-Maguelone-Rectangular-Salad...
Sabre Nature Flatware in Black: www.didriks.com/sabre-flatware-paris/nature-wood-flatware...
Libeo Home Fjord Linen Napkin: www.didriks.com/Fjord-Linen-Napkin-by-Libeco-Home.html
Jars Ceramics Maguelone Rectangular Plate in Neutral Gray: www.didriks.com/Jars-Ceramics-Maguelone-Rectangular-Salad...
Sabre Nature Flatware in Black: www.didriks.com/sabre-flatware-paris/nature-wood-flatware...
Libeo Home Fjord Linen Napkin: www.didriks.com/Fjord-Linen-Napkin-by-Libeco-Home.html
Jars Ceramics Maguelone Rectangular Plate in Neutral Gray: www.didriks.com/Jars-Ceramics-Maguelone-Rectangular-Salad...
Sabre Nature Flatware in Black: www.didriks.com/sabre-flatware-paris/nature-wood-flatware...
Libeo Home Fjord Linen Napkin: www.didriks.com/Fjord-Linen-Napkin-by-Libeco-Home.html
Jars Ceramics Maguelone Rectangular Plate in Neutral Gray: www.didriks.com/Jars-Ceramics-Maguelone-Rectangular-Salad...
Sabre Nature Flatware in Black: www.didriks.com/sabre-flatware-paris/nature-wood-flatware...
Libeo Home Fjord Linen Napkin: www.didriks.com/Fjord-Linen-Napkin-by-Libeco-Home.html
Jars Ceramics Maguelone Rectangular Plate in Neutral Gray: www.didriks.com/Jars-Ceramics-Maguelone-Rectangular-Salad...
Sabre Nature Flatware in Black: www.didriks.com/sabre-flatware-paris/nature-wood-flatware...
Libeo Home Fjord Linen Napkin: www.didriks.com/Fjord-Linen-Napkin-by-Libeco-Home.html
I put this together after discovering Silver Noodle Salad with Prawns at our local Thai restaurant. Of course, I didn't actually do any recipe research until after I got back from the grocery store, so I bought the wrong kind of noodles (I got rice noodles instead of mung bean noodles). I used recipes from some recent Mark Bittman blog entries for basic proportions, although I didn't follow them very closely. Here's the grilled shrimp recipe, I used the dipping sauce as a marinade, and also used the same ingredients for the salad dressing (I thought the proportion of fish sauce was a bit high in the dipping sauce/marinade recipe, so I reduced it in the dressing). Here's the corn pancake recipe although my recipe turned out quite different.
Thai Prawn Noodle Salad
Prawns:
1 lb raw shrimp
2 Tbsp fresh lime juice
2 Tbsp Thai fish sauce
2 tsp sugar
pinch red chile flakes
Mix marinade ingredients together to combine. Add shrimp, and marinate for 30 minutes.
Heat oil in pan over medium heat. Saute shrimp on each side for a few minutes, until pink and firm.
Salad:
romain lettuce
mint
cilantro
red bell pepper, chopped
Wash, dry, and tear greens/herbs into bite sized pieces. Add bell pepper.
Salad Dressing:
4 Tbsp lime juice
1 Tbsp Thai fish sauce
1 Tbsp sugar
1 Tbsp neutral oil (I used grapeseed)
pinch red chile flakes
Mix together, dissolving sugar and combining ingredients.
Noodles:
Prepare noodles according to package instructions. I soaked these noodles in boiling water for 10 minutes, then drained.
Corn Pancakes
corn kernels cut from 2 ears of corn
1/2 cup polenta
1/2 cup flour
2 eggs
salt
milk if needed to thin the batter
Combine ingredients, adding a little milk if needed to thin the batter. It should be fairly thick though.
Heat oil in a pan over medium heat. Drop 1/4 cup or so of batter per pancake into the pan, flattening it out into a pancake shape if needed. Fry the pancakes on one side for a few minutes, until browned, then flip over and cook on the other side.
Popcorn Cream Cake honors Summer sweet corn. Sweet corn infused cake, popcorn pastry cream, and butter frosting--it's a dessert version of corn on the cob!
Get the recipe at: layercakeparade.com/popcorn-cream-cake/
Like me on Facebook: www.facebook.com/layercakeparade/
Follow me on Pinterest:
Jars Ceramics Maguelone Rectangular Plate in Neutral Gray: www.didriks.com/Jars-Ceramics-Maguelone-Rectangular-Salad...
Sabre Nature Flatware in Black: www.didriks.com/sabre-flatware-paris/nature-wood-flatware...
Libeo Home Fjord Linen Napkin: www.didriks.com/Fjord-Linen-Napkin-by-Libeco-Home.html