That is one of the things I hope to leave my children with, sweet straight from the oven memories...
Bonding in the kitchen, teaching and watching their minds grow have not only brought us closer, it's filled an empty space in my soul with this unimaginable bliss. A place where I can go in those not so sweet moments of domestic insanity that I am sure YOU can relate to.
***After school last week, my son and I ventured into the kitchen with fresh corn in tow and sweet corn bread baking on our minds. He is one of the best sous chefs around, if I do say so myself ;-) But I always like to add in a bit more flavor and nutrition to their meals so this is what I came up with...Carrot Zucchini Corn Muffins.
This recipe starts off with placing two ears of corn on a medium high grill for about 20 minutes with all their husks in tact (This helps steam them as well as keep them moist).
Once cooked peel back the husks and the silks.
Cut off the stem end of each ear to make a sturdy base on which to stand on. Hold the cob upright in a wide bowl and, using a sharp knife, cut straight down, slicing the kernels from the cob a few rows at a time. Avoid cutting the cob, or you'll end up with tough pieces in the mix.
Set the corn aside in a bowl and save for later.
Now comes the fun part!
Take 1 carrot & 1 medium zucchini
and place in a food processor with the grating attachment
(this is where the kids come in)
First the zucchini....
then the carrots...
If this isn't fun, I don't know what is...
I mean look at this face, it's priceless!
Now for the batter:
1& 1/2 cups all-purpose flour
2/3 cup honey
1/2 cup yellow corn meal
1Tbs. baking powder
1/2 tsp. salt
1 & 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp. butter, melted
Combine dry ingredients in a large bowl
and wet ingredients in a small bowl.
Add dry ingredients to flour mixture and stir, just until blended.
Add the carrots, zucchini and corn.
Now, just to make these fun and a bit more portable,
we baked these in a mini muffin pan with paper holders
You can make these in regular sized muffin pans,
or even in a cake pan (make sure to grease the bottom)...
I thought I would try this as well..
isn't it adorable?!
It's a simple tuna can that I shaped into a heart.
ahh food love, look what you've done to me!
Okay now fill 'em up!
Look at those colors!
Ready to bake?!
Bake at 350 degrees for approx.
Now, if you are using a regular sized muffin pan
bake for 18-20 minutes or until a wooden pick
comes out clean.
Once they are baked, set aside and let cool...just for a moment.
Drum roll pleeeeease!
Now let's get up close
Speaking of goodness...
Oh my goodness,
now that's cornbread made with love!
Hope you take a moment out of your day
and get in the kitchen with your loved ones today...
*Simply Food Love*