Trisha Yearwood Corn Cakes Recipe Recipe Fo Recipe Fo

CREAMED CORN

Steps:

• Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
• Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.

CRISPY RICE CORN FRITTERS

Steps:

• In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
• Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
• Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
• In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.

TRISHA CORN CAKES

Steps:

• In a mixing bowl, combine all of the dry ingredients. Whisk together until well combined and there are no more lumps or clumps present in the flour mixture at all.
• Mix together melted butter, oil and buttermilk in separate bowl. Add the egg to this mixture and mix well before adding it to the dry ingredients.
• Pour into a pre heated pan and let it cook for about two minutes on each side or until both sides are golden brown.
• Serve hot with butter and syrup, or any other toppings of your choice!
• Enjoy

CORNCAKES WITH COUNTRY HAM SCRAMBLE AND RED-EYE GRAVY

Steps:

• For the corncakes: Mix together the self-rising flour, cornmeal, granulated sugar and salt in a medium bowl. Add the chicken stock, buttermilk, melted butter, eggs and yolks and mix until combined; do not overmix.
• Oil a griddle and heat over medium heat. When hot, add 1/2 cup of the batter to the pan to create a small cake; repeat to fill the pan (about 2). Let the cakes cook until browned and the tops have begun to set slightly, 2 to 3 minutes. Flip the cakes and cook until golden brown on the other side and cooked through, another 1 to 2 minutes. Remove the cakes to a paper towel-lined tray to rest. Repeat with the remaining batter to make a total of 4 to 6 cakes.
• For the Red-Eye Gravy: Heat 1 tablespoon butter in a large saute pan over medium-high heat until melted, then add the ham. Brown the ham on each side. Remove the ham and deglaze the pan with the coffee. Add the chicken stock and brown sugar and increase the heat to high. Allow the mixture to reduce by at least half, about 5 minutes. Remove from the heat. Add the 2 tablespoons ice-cold butter a little at a time, whisking constantly until all the butter has been added.
• For the Country Ham Scramble: Whisk the eggs in a medium bowl. Add the cream and whisk well, then add the Cheddar. Heat a large nonstick saute pan over medium-low heat. Add the egg mixture and scramble until soft.
• To Plate: place a hot corncake on a plate, top with a quarter of the eggs, a sprinkle of ham and some red-eye gravy. Garnish with the green onions.

TRISHA YEARWOOD'S 6-LAYER CARROT CAKE

Steps:

• FOR THE CAKE: Preheat the oven to 350°F Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray.
• With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth.
• Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean.
• Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (Note: After the layers have cooled, cutting will be much easier if you wrap each cooled cake layer in plastic wrap and refrigerate overnight.).
• CREAM CHEESE FROSTING: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
• Slice each cake layer horizontally in half using an electric knife. Ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted.
• Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.