Trisha Yearwood Corn Cakes Recipe Recipe For Deviled

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CORNCAKES WITH COUNTRY HAM SCRAMBLE AND RED-EYE GRAVY



Corncakes with Country Ham Scramble and Red-Eye Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

3/4 cup self-rising flour
1/2 cup stone-ground yellow cornmeal
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup chicken stock
3 ounces buttermilk
3 tablespoons melted butter
1 large egg plus 2 yolks
Canola oil, to coat the griddle
1 tablespoon butter, plus 2 tablespoons ice-cold butter, cut into chunks
1 pound country ham, thick slices cut into 1-inch pieces
1 cup coffee
1/2 cup chicken stock
2 tablespoons brown sugar
8 large eggs
2 tablespoons cream
1/2 cup grated Cheddar
2 green onions, tops only, thinly sliced

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.

DEVILED EGG SALAD CLUB SANDWICH



Deviled Egg Salad Club Sandwich image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

8 slices thick-cut bacon
8 large eggs
1/2 cup mayonnaise
1/4 cup finely chopped sweet onion
3 tablespoons sweet relish
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1 celery stalk, very finely chopped
Kosher salt and freshly ground black pepper
12 slices white bread, lightly toasted
About 4 leaves green-leaf lettuce, torn in half
2 medium tomatoes, sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
  • Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
  • Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
  • Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.

BUTTERMILK CHEDDAR CORN CAKES



Buttermilk Cheddar Corn Cakes image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup

Steps:

  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
  • Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
  • Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
  • Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

CREAMED CORN



Creamed Corn image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 ears corn
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly cracked black pepper, or more as needed
1/4 cup chive-onion cream cheese
1 tablespoon chopped fresh chives

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.

PARMESAN GARLIC GRILLED CORN



Parmesan Garlic Grilled Corn image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 cloves garlic
2 teaspoons yellow mustard
Kosher salt and freshly cracked black pepper
1 cup grated Parmesan
1/2 cup extra-virgin olive oil
4 ears corn, shucked
1/4 cup fresh Italian parsley, minced

Steps:

  • Preheat an outdoor grill or indoor grill pan to medium-high heat.
  • Pulse the garlic in a food processor until very finely minced. Add the mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup Parmesan and pulse until everything is well combined. Pour the olive oil slowly into the mixture while pulsing. Take 1/4 cup of the mixture and brush it over the ears of corn so that they are completely coated, then set aside the remaining mixture. Mix the remaining 1/2 cup Parmesan with the parsley in a small bowl and set aside.
  • Add the corn to the grill and cook, turning halfway through, until the corn is charred and browned in spots, about 15 minutes. Remove the corn to a platter and brush it with the remaining garlic mixture, then sprinkle the corn with the parsley and cheese mixture. Serve immediately.

TRISHA CORN CAKES



Trisha corn cakes image

Trisha corn cakes recipe is a delicious and easy to make holiday side dish. I know that when it comes to the holidays, we like to indulge in all of our favorite foods.

Provided by Sophia

Categories     Breakfast

Time 25m

Number Of Ingredients 11

1/2 cup cornmeal
1/2 cup flour
1 tbsp baking powder
1 tbsp salt to taste
1 cup buttermilk
1 tbsp sugar
2 tbsp vegetable oil
2 tbsp butter
1 egg eggs
1/3 cup canned corn
1 tbsp dried chives

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

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