You provide the food and I will provide the perspective." – Anton Ego, 2007



These items pair great with other larger items. Feel free to increase the volume to use them to make up substantial parts of a meal.

Corn Gateau

Here is a recipe for a super light corn cake. It is fairly sweet so I reccomend serving it as a dessert.

Yields 10 Portions


2/3C Sugar
1/2t Salt
2C Cornmeal
6 ea Eggs
3/4C Butter
1/4C Milk


  1. Preheat oven as you are measuring out ingredients to 375.
  2. Melt butter on low on stovetop, separate eggs. Simultaneously beat egg whites to stiff peaks adding in sugar gradually as they start to aerate.
  3. In a separate bowl mix cornmeal and salt, form a well in the center and drop the reserved yolks into the center of well. Mix the yolks in gradually to the cornmeal mixture as you slowly pour the butter and milk in. It will look crumbly.
  4. Fold a quarter of the whites into the crumb mix. You can be aggressive with this mixing. One this mix is loosened by the whites, fold the rest into the batter carefully as to not deflate the meringue. Bake for 30 minutes, checking at the 25 minute mark with a cake tester.

Notes: The recipe yields a super light cornbread with no leavener. When making the meringue ensure that the bowl is clean from any fat residue. Any contamination will prevent the meringue from inflating. Following this recipe will allow you to minimize required tool clean-up because you will have made the meringue with clean utensils and can safely use them for the next part of the recipe. Be careful to not overbake this recipe, I can attest it will turn into a hockey puck. The sugar can be backed off to a ½ cup.

Corn Bread

Yields 16 Portions


3ea Eggs

.5c Milk

.5c Whey or milk

.25c Butter melted

.5c Brown Sugar

2c Cornmeal

2t Salt

4t Baking Powder

1.25c Corn kernels (optional)


  1. Mix all dry ingrdients.
  2. Mix all wet ingredients.
  3. Rest batter for 10 minutes.
  4. Bake 350 for 35 minutes in a 8×8 baking dish or for 14 minutes in 8oz muffin tins. Be careful not to over-bake or it will be quite dry.

Corn Pudding

Yield 8 Portions

1.5C onion minced
1.5C corn kernels
1.5C cheddar
1.5C ricotta
4ea eggs
.5C milk
3floz whey, or more milk
.5C butter melted more for cooking
.25C brown sugar
2t salt
1/2t pepper
1/4t nutmeg
.5C cornmeal

1. Sweat onions in 1T butter. Once translucent remove from heat.

2. While cooking the onions combine ricotta, eggs, milk and whey with melted butter. In a separate larger bowl mix sugar, salt, pepper, nutmeg and cornmeal.

3. Slowly whisk in the wet mix as you pour it into the dry. Fold in corn, onions and 1Cof cheese, reserving some for garnish on top.

4. Bake at 400 for 40 minutes checking after 30 minutes. When done this pudding
should be golden brown on top and slice with a knife leaving no liquid behind.

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