A late-(for me)-night corn snacky
Get home late from the Terry Pratchett booksigning @ Cody's. Remember you cleaned out the fridge before leaving for it, 4 hours earlier (no more science experiments! yay!). You're reminded of this, because there are three ears of corn still in their plastic bag on the stove, where you left them (no, the stove's not on!) Timorously shuck one ear and discover to your delight that while the outer two layers of husk were mildewed, the corn inside is still just fine. This being so, create as follows:
Preheat the oven to 400degF. Shuck two ears corn. Cut the kernels off, germ and all, into a bowl. Take your cast-iron skillet and melt butter in it over med-high heat. Fry the corn kernels such that there're brown bits on them -- but not too brown; you might need to adjust the heat.
Meanwhile, mix a cup of cornmeal, a healthy pinch of salt, and a teaspoon of baking powder in a bowl, then beat in two eggs and a drizzle of olive oil. Add enough water to make a batter that's not too thin and not too thick (sorry, I didn't measure, I just took the bowl to the tap... :P) Beat it all up together.
Take the corn kernels off the heat and let them cool a bit, then scrape them into the bowl and beat them up with the batter. Melt a little butter in the skillet by its residual heat. Grate a little Mizithra cheese into the batter, beat it in, and pour the batter back into the skillet. Put the skillet in the hot oven. Bake it for 20 minutes or so, more or less depending; you want it to have risen a little and smell good.
When you take the skillet out, the snack may be a little foamy on top, but it'll settle down as it cools, which you should let do for 5 minutes or so. Then you can carve it up in wedges and eat it with butter.
Preheat the oven to 400degF. Shuck two ears corn. Cut the kernels off, germ and all, into a bowl. Take your cast-iron skillet and melt butter in it over med-high heat. Fry the corn kernels such that there're brown bits on them -- but not too brown; you might need to adjust the heat.
Meanwhile, mix a cup of cornmeal, a healthy pinch of salt, and a teaspoon of baking powder in a bowl, then beat in two eggs and a drizzle of olive oil. Add enough water to make a batter that's not too thin and not too thick (sorry, I didn't measure, I just took the bowl to the tap... :P) Beat it all up together.
Take the corn kernels off the heat and let them cool a bit, then scrape them into the bowl and beat them up with the batter. Melt a little butter in the skillet by its residual heat. Grate a little Mizithra cheese into the batter, beat it in, and pour the batter back into the skillet. Put the skillet in the hot oven. Bake it for 20 minutes or so, more or less depending; you want it to have risen a little and smell good.
When you take the skillet out, the snack may be a little foamy on top, but it'll settle down as it cools, which you should let do for 5 minutes or so. Then you can carve it up in wedges and eat it with butter.