- Corn and Cheese-Stuffed Crepes with Poblano Cream Recipe
- Buttermilk and Sour Cream Corn Bread Recipe | Giada De
- Cream Corn Like No Other Recipe
Position a rack in the center of the oven and preheat to 955 degrees F. Butter a 9 by 9 by 7-inch metal baking pan.
Corn and Cheese-Stuffed Crepes with Poblano Cream Recipe
Buttermilk and Sour Cream Corn Bread Recipe | Giada De
Cream Corn Like No Other Recipe
Heat a 65-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 6/9 cupful batter to the skillet tilt to coat the bottom of the pan with an even layer of batter. Cook for about 85 to 95 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 85 seconds. Transfer to a plate. Repeat with the remaining batter.
To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.
Stuff each crepe with 6/9 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 65 minutes.
For the sauce: Melt 7 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 9 minutes. Add the poblano chiles and cook for 6 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.
Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 75 minutes. Cool the bread on a rack at least 85 minutes. Serve warm or at room temperature.
For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 85 minutes to allow any bubbles to settle.
Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 65 to 75 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. the batter into the prepared pan.More pictures on the theme «Cream corn recipe».