Recipe: Katie’s Corn Cake

Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field. – Dwight D. Eisenhower 

This is really good. The chicken was fantastic too.

Everybody loves warm corn bread, right? This one (it's called corn "cake" but that's just for alliteration) is infused with butter, studded with tons of corn and gently scented with herbs.

If you want a simple dish to accompany chilli or roast chicken this is it. I honestly don't think I've posted anything simpler. Mix, pour, bake. That's it.

This recipe is named after a friend called Katie. It's not that she came up with it or that it was inspired by her in any way.

It's my recipe, but she was over for dinner the other night and was kind enough to really enjoy it. So the naming rights became hers.

She's actually NOT a megalomaniac. In fact she's very sweet. It's an honor to have my recipe named after someone as kind and caring as she.

So Katie's it is, and Katie's it shall forever remain! We love you Katie.

Here's the recipe for both you (and Katie) so you can make it any time…

I served this with a 30 minute skillet-roasted chicken (courtesy of a Jacques Pépin recipe). Monsieur Pépin was a great friend of Julia Childs. His stature in the culinary world rivals hers. It was fantastic.

If anyone knows how to keep a white ceramic baking
dish clean (without scrubbing the heck out of it)
let me know!

Katie's Corn Cake

Prep: 5 min  |  Bake 30 min  |  Easily serves 6, unless you're hungry...

2 small cans (15 oz) corn niblets

1-1/2 cups full fat yogurt

2 eggs

1/2 cup butter, melted

1 tbsp sugar

1 cup cornmeal

1 tsp paprika

1 tsp black pepper

1 tsp Herbes de Provence* (or a mix of rosemary, sage and thyme)

1 tsp baking powder

1 tsp baking soda

Preheat the oven to 450°F. Mix everything together and immediately pour it into an 8x8 non-greased pan. Because of the baking soda and yogurt it will begin to rise instantly.

Bake for 30 minutes or until brown and set in the centre. It will no longer jiggle.

Serve warm, dabbed with butter.

* Herbes de Provence are a blend of herbs that are commonly associated with Provence, France. The name is not regulated so the mix can contain may different herbs. The three I cite are not a complete list by any means. For example, it often contains lavender blossoms. If possible, purchase the Herbes de Provence. You'll find other uses for it.

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