Making My Own Diner Bread-Sweet Corn Cake

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You know those diners that give you those HUGE plates of food that you can barely finish, but somehow manage to, and then almost leave rolling out of the restaurant? The ones where the muffin that comes with the meal is pretty much a meal in itself. Along with the corn cake with big scoop of butter on top?

Those corn cakes are a huge weakness of mine. I’ve been trying to find the perfect recipe, but each one was too dry, too mealy, or just too plain with not even a hint of sweetness. Until I found this recipe. And of course I made a very big pan of it, and my son requested it for breakfast for the remainder of the week.

And it was super simpler to put together. Now I can’t really say where I found this recipe, only that it had the word cake in it, so I grabbed all my own ingredients and recreated a recipe that will stick in my family for years to come.

Here is what I used:

2 cups all purpose flour
1 cup masa harina (corn four)
1 cup corn meal
1 1/3 cups white sugar
2 Tb baking powder
1 tsp salt
4 eggs beaten
2/3 cup butter, melted
1/3 cup canola oil
2 cups milk
1 cup plain fat free Greek yogurt
1 can corn, drained

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First whisk all the dry ingredients together.

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Then make a well in the center and add the wet ingredients. Mix well.

Finally stir in the corn.

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Grease a 13×9 inch baking pan and pour batter in, smoothing the top.

Bake at 350 for 45-50 min, until it is springy to the touch and lightly browned around the edges.

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Servings vary, but this would typically make about 20 servings.

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Now my corn cake tummy is rumbling, I believe I ought to make more of these this weekend.  Along with another big crock of Meaty Ranch Beans.

Sweet Honey Corn Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Number of servings: 20

Per Serving 351 calories

Fat 15 g

Carbs 47 g

Protein 8 g

16


Sweet Honey Corn Cake

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups all purpose flour
  • 1 cup masa harina (corn four)
  • 1 cup corn meal
  • 1 1/3 cups white sugar
  • 2 Tb baking powder
  • 1 tsp salt
  • 4 eggs beaten
  • 2/3 cup butter, melted
  • 1/3 cup canola oil
  • 2 cups milk
  • 1 cup plain fat free Greek yogurt
  • 1 - 15oz can corn, drained

Instructions

  1. Preheat the oven to 350F.
  2. Whisk all the dry ingredients together and make a well in the center.
  3. Add the remaining ingredients, excepts corn.
  4. Finally stir in corn.
  5. Pour batter into greased 13x9 inch baking pan.
  6. Bake for 45-50 min, until it is springy to the touch and lightly browned around the edges.
  7. Serve drizzled with honey and a pat of butter, if desired.

What is your favorite diner muffin?

You may also enjoy Asian Green Onion Pancakes

 

 

 

 

Getting My Cowboy On-Triple Meaty Ranch Beans

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My husband and I can’t get enough of cowboy food.  Sweet smoky tri-tip, grilled sausages, crisp thick bacon on juicy BBQ burgers…and that little big soup crock of Texas Ranch Beans with so many flavors you don’t know whether to ask for more and crash into a food coma, or-wait-no that’s it.

I mean, if we could flash back to any era in any given time period, my hubby and I would both go back to cowboy times.

So after having cowboy restaurant withdrawals, I made these Triple Meaty Ranch Beans for us-and I had them for lunch on Monday…Tuesday…Wednesday, basically until there were no more.  So sad, I know!

And this is all you need.

Johnny’s Triple Meaty Ranch Beans
1 lb tri tip steaks, trimmed of fat and cubed
12 oz pork brats, such as Johnsonville, sliced
12 oz package Farmer John jalapeño bacon, chopped
3-15 oz cans ranch style pinto beans
2 bell peppers, diced
1 large onion, diced
1 1/3 cup natural, corn syrup free hickory BBQ sauce
1/4 cup brown sugar
1 tsp chili powder
1/2 tsp black pepper

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First cook the bacon until no longer pink in a large skillet over medium heat.  Spoon the cooked bacon into a large crock pot, reserving the bacon grease.

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Add the tri tip to the bacon grease and cook until no longer pink.  Spoon that into the crock pot.

Repeat with the sausage links.

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Sautee the bell peppers and onions in the remaining bacon fat and spoon into crock pot with meats.

Add the remaining ingredients and stir to combine.

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Cover the crock pot and cook on low heat for 8-10 hours or high heat for 4-6 hours.  Season with additional salt, pepper, and/or chili powder, if desired.

Serves 10.

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Seriously can’t get enough of this stuff.

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Nope, can’t get enough.  Especially with this Corn Cake.

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Even my little sis has been asking when I am making this again.  I believe that will be this weekend little sis.

Johnny's Triple Meaty Ranch Beans

Prep Time: 10 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 10 minutes

Number of servings: 10

Per Serving 551 calories

Fat 24 g

Carbs 59 g

Protein 26 g

10


Johnny's Triple Meaty Ranch Beans

Weight Watchers PointsPlus®: 15

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 lb tri tip steaks, trimmed of fat and cubed
  • 12 oz pork brats, such as Johnsonville, sliced
  • 12 oz package Farmer John jalapeño bacon, chopped
  • 3-15 oz cans ranch style pinto beans
  • 2 bell peppers, diced
  • 1 large onion, diced
  • 1 1/3 cup natural, corn syrup free hickory BBQ sauce
  • 1/4 cup brown sugar
  • 1 tsp chili powder
  • 1/2 tsp black pepper

Instructions

  1. First cook the bacon until no longer pink in a large skillet over medium heat. Spoon the cooked bacon into a large crock pot, reserving the bacon grease.
  2. Add the tri tip to the bacon grease and cook until no longer pink. Spoon that into the crock pot.
  3. Repeat with the sausage links.
  4. Sautee the bell peppers and onions in the remaining bacon fat and spoon into crock pot with meats.
  5. Add the remaining ingredients and stir to combine.
  6. Cover the crock pot and cook on low heat for 8-10 hours or high heat for 4-6 hours. Season with additional salt, pepper, and/or chili powder, if desired.
  7. Serves 10.

Are you ready to find your inner cowboy and dig in?

You may also enjoy Black Beans with Peppers and Tomatoes