Corn Bread

Growing, I would visit my grandma and she would make this corn bread with beans and caramelized pearl onions. She would use crisco but I have found that butter makes it ten times better (doesn't it always?). It is a sweet corn bread which I think is the best and it isn't dry unlike a box mix. Although, I've noticed it dries out faster after you cut it so I always make it the before or the day of eating it.

Corn Bread

Ingredients:

1/3 cup butter at room temperature or Crisco

1/2 cup sugar

1 cup cornmeal

1 cup flour

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 egg

Directions:

Preheat oven to 425*. Using an electric mixer (hand or stand), cream butter and sugar together. Beat in egg. Sift together dry ingredients and stir in cornmeal. Slowly add dry ingredients and milk to the butter mixture by alternating between the two (about a 1/3 of each per addition). Do not over mix. Just beat enough until combined. Bake for about 15 minutes in a greased 9 x 9 pan until slightly brown around the edges and a toothpick comes out clean when inserted.

Source: Family Recipe

Grilled Corn

Now that it's beginning to become summer, I must share this awesome way to enjoy corn. On a whim, I bought corn because it was on special at the grocery store. When I came home I instantly had a flash back to summer camp where they would grill corn on the beach for the end of summer party. It was the best corn I have ever had in my life. So I decided to grill these puppies. 

Ingredients:

4-6 ears of corn

3 tablespoons of butter

1/4 teaspoon of black pepper

1/2 teaspoon of salt

a couple dashes of italian seasoning

Directions:

Break off excess stalk. Soak ears in cold water for 20 minutes. Melt butter and add pepper, salt, and italian seasoning. Peel off a couple layers of husks but make sure to leave a couple layers for grilling. Next, carefully peel back the remaining layers of husk like a banana. Remove as much silk as possible. Brush corn with melted butter and seasonings. Carefully pull husks back into place. Repeat until all ears are done. Place buttered ears (with husks back up) onto the bun warmer of hot grill (medium or 300* for gas). Cook for 8 minutes then rotate 180* and cook for another 8 minutes. Serve immediately. 

*Note: If you place corn on the main grill portion and not a bun warmer your husks will catch on fire. I found this out the hard way.

Source: Self